• Education: Secondary (high) school graduation certificate
• Experience: 2 years to less than 3 years
• or equivalent experience

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Attention to detail
• Standing for extended periods
• Repetitive tasks

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• Analyze operating costs and other data
• Demonstrate new cooking techniques and new equipment to cooking staff
• 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 food on a regular basis, or for special guests or functions
• Prepare and cook meals or specialty foods
• Requisition food and kitchen supplies
• Arrange for equipment purchases and repairs
• Train staff in preparation, cooking and handling of food
• Inspect kitchens and food service areas
• Plan menus and estimate food requirements for their realization