- Education:
- Expérience:
Education
- Secondary (high) school graduation certificate
Tasks
- 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
Experience
- 2 years to less than 3 years
- Durée de l'emploi: Permanent
- Langue de travail: Anglais
- Heures de travail: 30 hours per week