Responsibilities

• Establish methods to meet work schedules
• Requisition food and kitchen supplies
• Supervise and co-ordinate activities of staff who prepare and portion food
• Estimate ingredient and supplies required for meal preparation
• Ensure that food and service meet quality control standards
• Prepare budget and cost estimates
• Address customers' complaints or concerns
• Maintain records of stock, repairs, sales and wastage
• Prepare and submit reports
• Prepare food order summaries for chef
• Must have knowledge of the establishment's culinary genres
• Supervise and check assembly of trays
• Supervise and check delivery of food trolleys
• Establish work schedules

Requirements

• Work term: Permanent
• Work language: French
• Hours: 30 to 40 hours per week
• Education: Secondary (high) school graduation certificate
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