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1. Supervise, co-ordinate and schedule the activities of staff who prepare, portion, and serve food.
2. Estimate and order ingredients and supplies required for meal preparation.
3. Noting when standard is not being meet and then taking steps to correct them.
4. Prepare food order summaries for line according to requests from customers.
5. Establish methods to meet work schedules.
6. Ensure that the proper products levels, food, and service meet quality control standards.
7. Train staff in job duties, and sanitation safety procedures.
8. Maintain records of stock, repairs, sales, temperature check list and wastage.
9. Supervise and check assembly of regular and special diet trays and delivery of food to customers.
10. May participate in the selection of food service staff and assist in the development of policies, procedures, and budgets.
11. Ensure that employees follow proper cash control procedures.
12. May plan cafeteria and kitchen cleaning regularly.
13. Ensure that all rules and regulations are followed.
14. Complete administrative paperwork assigned by your manager accurately and in a timely manner.
15. Communicate with manager regarding any issues you have handled (Customer complaints, staff performances issues etc.)