About

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. 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. Arrange for equipment purchases and repairs. Plan menus and ensure food meets quality standards. Train staff in preparation, cooking and handling of food. Experience: 2 years to less than 3 years.