주요업무내용
- Supervise, co-ordinate and schedule the activities of staff who prepare, portion and serve food
- Prepare food order summaries for chef according to requests from dieticians, patients in hospitals or other customers
- Establish methods to meet work schedules
- Maintain records of stock, repairs, sales and wastage
- Train staff in job duties, and sanitation and safety procedures
- 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.