Education: Secondary (high) school graduation certificate Experience: 2 years to less than 3 years Tasks Determine the size of food portions and costs Plan menus and estimate food requirements for their realization Prepare and cook complete meals or individual dishes and foods Prepare dishes for customers with food allergies or intolerances Prepare and cook special meals for patients as instructed by dietitian or chef Train staff in preparation, cooking and handling of food Supervise kitchen staff and helpers Maintain inventory and records of food, supplies and equipment Manage kitchen operations Estimate ingredient and supplies required for meal preparation Create new recipes Demonstrate new cooking techniques and new equipment to cooking staff Cuisine specialties South Indian East Indian West Indian Halal Work conditions and physical capabilities Attention to detail Fast-paced setting Repetitive tasks Standing for extended periods Work under pressure Personal suitability Client focus Flexibility Organized Team player Time management Work Term: Permanent Work Language: English Hours: 35 hours per week