--------- Estimate amount and costs of supplies and food items
Estimate labour costs
Arrange for equipment purchases and repairs
Plan menus and ensure food meets quality standards
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Government programs
----------------------- Recognized employer
Experience
-------------- 2 years to less than 3 years
Duree de l'emploi: Permanent
Langue de travail: Anglais
* Heures de travail: 30 hours per week
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