Tasks:
Supervise and co-ordinate activities of staff who prepare and portion food
Train staff in job duties, sanitation and safety procedures Estimate ingredient and supplies required for meal preparation Ensure that food and service meet quality control standards Address customers' complaints or concerns
Maintain records of stock, repairs, sales and wastage Prepare and submit reports
Establish work schedules
Work setting:
Food Service Establishment
Restaurant
Work must be completed at the physical location. There is no option to work remotely.