Work setting: Restaurant

Responsibilities/Tasks

• Determine the size of food portions and costs
• Plan menus and estimate food requirements for their realization
• Requisition food and kitchen supplies
• Prepare dishes for customers with food allergies or intolerances
• Train staff in preparation, cooking and handling of food
• Maintain inventory and records of food, supplies and equipment
• Clean kitchen and work areas
• Organize buffets and banquets
• Manage kitchen operations

Experience and specialization

Cuisine specialties

• Cantonese cuisine
• Sushi preparation techniques
• Szechuan