EDUCATION

• Secondary (high) school graduation certificate

EXPERIENCE

• 2 years to less than 3 years
• Durée de l’emploi: Permanent
• Langue de travail: Anglais
• Heures de travail: 30 hours per week

• Co-ordinate special events
• Determine the size of food portions and costs
• Plan menus and estimate food requirements for their realization
• Requisition food and kitchen supplies
• 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
• Inspect kitchens and food service areas
• Train staff in preparation, cooking and handling of food
• Order supplies and equipment
• Supervise kitchen staff and helpers
• Maintain inventory and records of food, supplies and equipment
• Clean kitchen and work areas
• Recruit and hire staff
• Organize buffets and banquets
• Manage kitchen operations
• Address customers’ complaints or concerns
• Train staff
• Supervise staff
• Participate in marketing plans and implementation
• Negotiate with clients for catering or use of facilities
• Enforce provincial/territorial liquor legislation and regulations
• Ensure health and safety regulations are followed
• Cost products and services
• Conduct performance reviews
• Balance cash and complete balance sheets, cash reports and related forms
• Provide customer service
• Negotiate arrangements with suppliers for food and other supplies
• Leading/instructing individuals
• Organize and maintain inventory
• Determine type of services to be offered and implement operational procedures
• Manage events
• Set staff work schedules
• Recruit staff
• Plan and organize daily operations
• Monitor staff performance
• Monitor revenues to determine labour cost
• Modify food preparation methods and menu prices according to the restaurant budget
• Evaluate daily operations
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies