Job Description

Education: Experience:

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 Duree de l'emploi: Permanent Langue de travail: Anglais * Heures de travail: 30 hours per week