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. Analyze operating costs and other data. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Create new recipes. Supervise cooks and other kitchen staff. Requisition food and kitchen supplies. Arrange for equipment purchases and repairs. Plan menus and ensure food meets quality standards. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Personal suitability: Reliability. Team player. Experience: 2 years to less than 3 years.