Tasks

  • planning menus in consultation with chefs and cooks
  • planning and organizing special functions
  • arranging the purchasing and pricing of goods according to budget
  • maintaining records of stock levels and financial transactions
  • ensuring dining, kitchen and food storage facilities comply with health regulations and are clean, functional and of suitable appearance
  • conferring with customers to assess their satisfaction with meals and service
  • selecting, set staff work schedules, training and supervising waiting and kitchen staff
  • taking reservations, greeting guests and assisting in taking orders
  • negotiating arrangements with clients and suppliers
  • ensuring compliance with occupational health and safety regulations

    Educational level

    • Semi-skilled
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