Responsibilities

Tasks

• 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
• Estimate and order ingredients and supplies
• Hire food service staff
• Prepare budget and cost estimates
• Address customers’ complaints or concerns
• Maintain records of stock, repairs, sales and wastage
• Must have knowledge of the establishment’s culinary genres