chef

Education: Secondary (high) school graduation certificate. Tasks: Estimate amount and costs of supplies and food items. 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. Instruct cooks in preparation, cooking, garnishing and presentation of food. Arrange for equipment purchases and repairs. Plan and direct food preparation and cooking activities of several restaurants. Plan menus and ensure food meets quality standards. Recruit and hire staff. Train staff in preparation, cooking and handling of food. Experience: 7 months to less than 1 year. Health benefits: Dental plan. Health care plan.