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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. Analyze operating costs and other data. Supervise cooks and other kitchen staff. Prepare and cook meals or specialty foods. Arrange for equipment purchases and repairs. Plan menus and ensure food meets quality standards. Recruit and hire staff. Experience: 3 years to less than 5 years.