About

Education: Secondary (high) school graduation certificate. Work setting: Central food commissary. Tasks: Estimate amount and costs of supplies and food items. Demonstrate new cooking techniques and new equipment to cooking staff. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. Prepare and cook meals or specialty foods. Requisition food and kitchen supplies. Plan and direct food preparation and cooking activities of several restaurants. Plan menus and ensure food meets quality standards. Train staff in preparation, cooking and handling of food. Supervision: 5-10 people. Cuisine specialties: East Indian. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Physically demanding. Attention to detail. Standing for extended periods. Personal suitability: Leadership. Dependability. Efficient interpersonal skills. Flexibility. Initiative. Organized. Reliability. Team player. Experience: 3 years to less than 5 years.