Supervise and co-ordinate activities of staff who prepare and portion food.
Estimate and order ingredients and supplies.
Ensure food service and quality control.
Maintain records of stock, repairs, sales and wastage.
Prepare and submit reports.
Prepare food order summaries for chef.
Must have knowledge of the establishment’s culinary genres.
Supervise and check assembly of trays.
Supervise and check delivery of food trolleys.
Establish work schedules