About this role
Education: Secondary (high) school graduation certificate. Tasks: Estimate amount and costs of supplies and food items. Maintain records of food costs, consumption, sales and inventory. Analyze operating costs and other data. Demonstrate new cooking techniques and new equipment to cooking staff. Create new recipes. Plan and direct food preparation and cooking activities of several restaurants. Plan menus and ensure food meets quality standards. Train staff in preparation, cooking and handling of food. Leading/instructing individuals. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Personal suitability: Organized. Team player. Experience: 2 years to less than 3 years.