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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. Supervise cooks and other kitchen staff. Prepare and cook meals or specialty foods. 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: 2 years to less than 3 years.