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Education: Secondary (high) school graduation certificate. Tasks: Estimate amount and costs of supplies and food items. Estimate labour costs. Supervise cooks and other kitchen staff. Prepare and cook food on a regular basis, or for special guests or functions. Arrange for equipment purchases and repairs. Plan and direct food preparation and cooking activities of several restaurants. Plan menus and ensure food meets quality standards. Recruit and hire staff. Experience: 2 years to less than 3 years.