1. Supervise and co-ordinate activities of staff who prepare and portion food
2. Train staff in job duties, sanitation and safety procedures
3. Estimate and order ingredients and supplies
4. Ensure food service and quality control
5. Prepare budget and cost estimates
6. Address customers' complaints or concerns
7. Maintain records of stock, repairs, sales and wastage
8. Prepare and submit reports
9. Must have knowledge of the establishment's culinary genres

Languages

English

Education

Secondary (high) school graduation certificate

Experience

7 months to less than 1 year