Education: Secondary (high) school graduation certificate. Work setting: Restaurant and food service. Ranks of chefs: Meat chef. Tasks: Estimate amount and costs of supplies and food items. Maintain records of food costs, consumption, sales and inventory. Analyze operating costs and other data. Demonstrate new cooking techniques and new equipment to cooking staff. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Instruct cooks in preparation, cooking, garnishing and presentation of food. Prepare and cook complete meals and specialty foods for events such as banquets. Prepare and cook food on a regular basis, or for special guests or functions. Prepare and cook meals or specialty foods. Arrange for equipment purchases and repairs. Plan and direct food preparation and cooking activities of several restaurants. Recruit and hire staff. Supervision: Staff in various areas of responsibility. Cuisine specialties: South Indian. East Indian. West Indian. Food specialties: Meat, poultry and game. Manufacturing sector experience: Food. Area of specialization: Kitchen. Security and safety: Medical exam. Criminal record check. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Personal suitability: Leadership. Dependability. Initiative. Organized. Reliability. Employment terms options: Early morning. Evening. Shift. Flexible hours. Morning. Experience: 5 years or more. Employment terms options: Night. On call. To be determined. Day. Weekend. Overtime available.