head chef

Education: Secondary (high) school graduation certificate. Tasks: Estimate labour costs. 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. Prepare and cook food on a regular basis, or for special guests or functions. Plan menus and ensure food meets quality standards. Train staff in preparation, cooking and handling of food. Experience: 3 years to less than 5 years.