Tasks

Establish methods to meet work schedules
Requisition food and kitchen supplies
Supervise and co-ordinate activities of staff who prepare and portion food
Train staff in job duties, sanitation and safety procedures
Estimate ingredient and supplies required for meal preparation
Hire food service staff
Ensure that food and service meet quality control standards
Prepare budget and cost estimates
Address customers’ complaints or concerns
Maintain records of stock, repairs, sales and wastage
Prepare and submit reports
Prepare food order summaries for chef
Must have knowledge of the establishment’s culinary genres
Supervise and check assembly of trays
Supervise and check delivery of food trolleys
Establish work schedules

Required languages: ENGLISH

Education level: 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

Required skills: Fast-paced environment Work under pressure Combination of sitting, standing, walking,Efficient interpersonal skills Team player

Closest intersection: N/A