WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Tight deadlines
• Standing for extended periods
• Physically demanding

• Supervise and co-ordinate activities of staff who prepare and portion food
• Estimate ingredient and supplies required for meal preparation
• Ensure that food and service meet quality control standards
• Maintain records of stock, repairs, sales and wastage
• Prepare and submit reports
• Establish work schedules