Tasks
– Establish methods to meet work schedules
– Supervise and co-ordinate activities of staff who prepare and portion food
– Train staff in job duties, sanitation and safety procedures
– Estimate ingredient and supplies required for meal preparation
– Ensure that food and service meet quality control standards
– Prepare budget and cost estimates
– Address customers’ complaints or concerns
– Maintain records of stock, repairs, sales and wastage
– Supervise and check assembly of trays
– Establish work schedules
– May participate in the selection of food service staff and assist in the development of policies, procedures and budgets
– May plan menus and determine related food and labour costs.