head chef

Education: Secondary (high) school graduation certificate. Tasks: Estimate amount and costs of supplies and food items. Maintain records of food costs, consumption, sales and inventory. 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. Requisition food and kitchen supplies. Plan menus and ensure food meets quality standards. Train staff in preparation, cooking and handling of food. Leading/instructing individuals. Cuisine specialties: Japanese cuisine. Food specialties: Fish and seafood. Experience: 3 years to less than 5 years.