Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Work setting: Formal dining room. Restaurant. Tasks: Estimate amount and costs of supplies and food items. Estimate labour costs. Maintain records of food costs, consumption, sales and inventory. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Prepare and cook complete meals and specialty foods for events such as banquets. Prepare and cook meals or specialty foods. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Cuisine specialties: Cantonese cuisine . Greek. East Indian. Italian cuisine. Lebanese. Thai. Gluten-free. Employment terms options: Early morning. Evening. Shift. Experience: 3 years to less than 5 years. Employment terms options: Morning. Night. On call. Day. Weekend.