About this role
Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Tasks: Estimate amount and costs of supplies and food items. Estimate labour costs. Maintain records of food costs, consumption, sales and inventory. Analyze operating costs and other data. Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. Supervise cooks and other kitchen staff. Consult with clients regarding weddings, banquets and specialty functions. Plan menus and ensure food meets quality standards. Train staff in preparation, cooking and handling of food. Work conditions and physical capabilities: Fast-paced environment. Tight deadlines. Personal suitability: Leadership. Efficient interpersonal skills. Experience: 2 years to less than 3 years.