Estimate amount and costs of supplies and food items Estimate labour costs Maintain records of food costs, consumption, sales and inventory Demonstrate new cooking techniques and new equipment to cooking staff Supervise activities of specialist chefs, chefs, cooks and other kitchen workers Instruct cooks in preparation, cooking, garnishing and presentation of food Prepare and cook complete meals and specialty foods for events such as banquets Supervise cooks and other kitchen staff Prepare and cook meals or specialty foods Requisition food and kitchen supplies 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 Train staff in preparation, cooking and handling of food Job Requirements: Education College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year or equivalent experience Restaurant, culinary and catering management/manager Personal and culinary services, other Culinary arts/chef training Experience 2 years to less than 3 years