Education: Other trades certificate or diploma. Work site environment: Odours. Work setting: Formal dining room. Restaurant. Catering firm. Resort. Ranks of chefs: Head chef. Sous-chef. Tasks: Estimate amount and costs of supplies and food items. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. Supervise cooks and other kitchen staff. Prepare and cook meals or specialty foods. Plan menus and ensure food meets quality standards. Recruit and hire staff. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Combination of sitting, standing, walking. Standing for extended periods. Bending, crouching, kneeling. Personal suitability: Leadership. Efficient interpersonal skills. Flexibility. Organized. Team player. Screening questions: Are you available for shift or on-call work?. Do you have experience working in this field?. Employment terms options: Early morning. Evening. Experience: 3 years to less than 5 years. Employment terms options: Morning. Night. On call. Day. Overtime available.