Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Ranks of chefs: Chef. Tasks: Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. Supervise cooks and other kitchen staff. Prepare and cook food on a regular basis, or for special guests or functions. Prepare and cook meals or specialty foods. Plan menus and ensure food meets quality standards. Train staff in preparation, cooking and handling of food. Cuisine specialties: Japanese cuisine. Work conditions and physical capabilities: Fast-paced environment. Attention to detail. Standing for extended periods. Personal suitability: Dependability. Flexibility. Initiative. Organized. Reliability. Team player. Employment terms options: Evening. Experience: 2 years to less than 3 years. Employment terms options: Day. Weekend.