EDUCATION

• Bachelor’s degree

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Combination of sitting, standing, walking
• Attention to detail

EXPERIENCE

• 3 years to less than 5 years
• Durée de l’emploi: Permanent
• Langue de travail: Anglais
• Heures de travail: 35 to 40 hours per week

• 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
• Establish work schedules
• Manage kitchen operations
• Inspect sites or facilities to ensure safety and cleanliness standards
• Ensure health and safety regulations are followed
• Analyze operating costs and other data
• Negotiate arrangements with suppliers for food and other supplies
• Maintain inventory and records of food, supplies and equipment
• Plan, organize, direct, control and evaluate daily operations