WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Standing for extended periods
• Bending, crouching, kneeling
• Attention to detail

• 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
• Ensure that food and service meet quality control standards
• Address customers’ complaints or concerns
• Maintain records of stock, repairs, sales and wastage
• Prepare and submit reports
• Prepare food order summaries for chef
• Establish work schedules