Languages English

Education Secondary (high) school graduation certificate

Experience 1 year to less than 2 years

Specific Skills

Supervise kitchen staff and helpers; Organize and manage buffets and banquets; Manage kitchen operations; Inspect kitchens and food service areas; Prepare and cook special meals for patients as instructed by dietitian or chef; Clean kitchen and work areas; Maintain inventory and records of food, supplies and equipment; Prepare and cook complete meals or individual dishes and foods; Plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies

Additional Skills

Prepare dishes for customers with food allergies or intolerances

Work Setting Restaurant

Work Conditions and Physical Capabilities

Fast-paced environment; Work under pressure; Repetitive tasks; Handling heavy loads; Physically demanding; Attention to detail; Standing for extended periods; Overtime required

Personal Suitability

Initiative; Flexibility; Team player; Client focus; Dependability; Judgement; Reliability; Organized