Establish methods to meet work schedules Supervise and co-ordinate activities of staff who prepare and portion food Train staff in job duties, sanitation and safety procedures Hire food service staff Maintain records of stock, repairs, sales and wastage Recruit and hire staff Manage kitchen operations Inspect kitchens and food service areas Prepare and cook special meals for patients as instructed by dietitian or chef Prepare dishes for customers with food allergies or intolerances Clean kitchen and work areas Maintain inventory and records of food, supplies and equipment Prepare and cook complete meals or individual dishes and foods Work Term: Permanent Work Language: English Hours: 35 to 40 hours per week
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