--------- Estimate labour costs
Create new recipes
Supervise staff
Staff recruitment and selection
Resolve product and service related problems
Promote conference and meeting services or special events
Manage kitchen operations
Manage training and development strategies
Inspect sites or facilities to ensure safety and cleanliness standards
Conduct performance reviews
Check and monitor product quality
Food preparation
Must have knowledge of the establishment's culinary genres
Supervisory Experience
Co-ordinate special events
Computer and technology knowledge
------------------------------------- MS Excel
MS Word
--------------------------------------------- Ability to work independently
Personal suitability
------------------------ Efficient interpersonal skills
Excellent oral communication
Organized
Team player
Values and ethics
Ability to multitask
Integrity
Dedication
Experience
-------------- 3 years to less than 5 years
Health benefits
------------------- Dental plan
Health care plan
Other benefits
------------------ Other benefits
Duree de l'emploi: Saisonnier
Langue de travail: Anglais
* Heures de travail: 32 hours per week
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