About this role
Education: Secondary (high) school graduation certificate. Tasks: Estimate labour costs. Maintain records of food costs, consumption, sales and inventory. Analyze operating costs and other data. Supervise cooks and other kitchen staff. Arrange for equipment purchases and repairs. Plan and direct food preparation and cooking activities of several restaurants. Plan menus and ensure food meets quality standards. Recruit and hire staff. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Personal suitability: Organized. Team player. Experience: 2 years to less than 3 years.