------------- Secondary (high) school graduation certificate
or equivalent experience
Work setting
---------------- Restaurant
Tasks
--------- Maintain records of food costs, consumption, sales and inventory
Analyze operating costs and other data
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
Create new recipes
Instruct cooks in preparation, cooking, garnishing and presentation of food
Prepare and cook complete meals and specialty foods for events such as banquets
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
Requisition food and kitchen supplies
Consult with clients regarding weddings, banquets and specialty functions
Plan menus and ensure food meets quality standards
Prepare dishes for customers with food allergies or intolerances
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Train staff in preparation, cooking and handling of food
Supervision
--------------- 5-10 people
Work conditions and physical capabilities
--------------------------------------------- Fast-paced environment
Attention to detail
Combination of sitting, standing, walking
Personal suitability
------------------------ Efficient interpersonal skills
Organized
Reliability
Team player