The certification mark, as used by authorized persons, certifies that the person using the mark is a professional chef who has demonstrated advanced knowledge and skills pertaining to professional cooking, nutrition, food safety, sanitation, and kitchen management as determined by a test of culinary skill and knowledge authorized by the certifier. The professional skill and knowledge can be documented by being successfully employed for a minimum of three years as a certified Executive Chef in charge of all culinary units in a food service operation, by having supervised at least five full-time employees, and by passing the certification knowledge and skill proficiency tests established by the certifier.