Job Description:

– To supervise employees;
– To maintain cleanliness in food service area and equipment’s;
– Train workers;
– Assign and coordinate work of employees to promote efficiency of operations;
– Inspecting kitchen and dining areas and kitchen utensils and equipment’s to ensure sanitary standards are met;
– Keep records such as amount and cost of meals served and hours worked by employees;
– Requisition and inspect foodstuffs, supplies, and equipment to maintain stock levels and ensure standards of quality are met;
– Prepare work schedules and evaluate work performance of kitchen staff;
– Interview, select or hire new employees.