Supervise, coordinate and schedule the activities of staff who prepare, portion and serve food
Estimate and order ingredients and supplies required for meal preparation
Prepare food order summaries for chef according to requests from dieticians, patients in hospitals or other customers
Establish work schedules and procedures
Maintain records of stock, repairs, sales, and wastage
Train staff in job duties and sanitation and safety procedures
Supervise and check assembly of regular and special diet trays and delivery of food trolleys to hospital patients
Ensure that food and service meet quality control standards
May participate in the selection of food service staff and assist in the development of policies, procedures, and budgets
May plan cafeteria menus and determine related food and labour costs.

Required skills

Excellent oral and written communication. Leadership, organizational skills, critical thinking skills, attention to details, customer-oriented mindset, basic budget skills, safety awareness and maintain accurate records of cleaning schedules, inspections, and staff performance.

Education Requirement

Secondary (high) school graduation certificate or equivalent experience