1. Prepare and cook complete meals or individual dishes and foods
2. Prepare dishes for customers with food allergies or intolerances
3. Prepare and cook special meals for patients as instructed by dietitian or chef
4. Plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies
5. Inspect kitchens and food service areas
6. Train staff in preparation, cooking and handling of food
7. Order supplies and equipment
8. Supervise kitchen staff and helpers
9. Maintain inventory and records of food, supplies and equipment
10. Clean kitchen and work areas
11. Recruit and hire staff
12. Organize and manage buffets and banquets
13. Manage kitchen operations

Languages

English

Education

Secondary (high) school graduation certificate

Experience

Experience an asset