• Durée de l’emploi: Permanent
• Langue de travail: Anglais
• Heures de travail: 40 hours per week
• Education:
• Expérience:

EDUCATION

• Secondary (high) school graduation certificate

COMPUTER AND TECHNOLOGY KNOWLEDGE

• MS Outlook

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Standing for extended periods
• Walking
• Attention to detail

EXPERIENCE

• 2 years to less than 3 years

SUPPORT FOR PERSONS WITH DISABILITIES

• Provides awareness training to employees to create a welcoming work environment for persons with disabilities

• 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
• 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
• Train staff
• Supervise staff
• Participate in marketing plans and implementation
• Ensure health and safety regulations are followed
• Cost products and services
• Conduct performance reviews
• Negotiate arrangements with suppliers for food and other supplies
• Leading/instructing individuals
• Organize and maintain inventory
• MS Office
• Determine type of services to be offered and implement operational procedures
• Manage events
• 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
• Analyze budget to boost and maintain the restaurant’s profits