About

Education: Secondary (high) school graduation certificate. Ranks of chefs: Sous-chef. Tasks: Demonstrate new cooking techniques and new equipment to cooking staff. Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. Supervise cooks and other kitchen staff. Prepare and cook food on a regular basis, or for special guests or functions. Requisition food and kitchen supplies. Plan menus and ensure food meets quality standards. Prepare dishes for customers with food allergies or intolerances. Cuisine specialties: International. Experience: 2 years to less than 3 years.