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Key Duties and Responsibilities (but not limited to).

• Maintain high standards of food preparation, handling, quality and appearance, time preparation periods to meet service schedules.

• Serve and dish up foods, adhering to standardized portions, as required.

• Assist and adhere to safety and sanitation procedures and schedules in the handling of food and equipment's. Adherence to set procedures to maintain effective insect and rodent control.

• Assist in daily kitchen clean-up and clean kitchen utensils and equipment as required.

• Control food and supply catalogue i.e., physical inventory as required, dating and rotating stock. Follows first in, first out procedure. Dates and labels all food items.

• Ability to operate a variety of kitchen utensils and any other cafeteria equipment according to manufacturer's directions with emphasis given to safety guidelines.

• Manage daily operations in the kitchen and oversees stock levels as well as supervise kitchen staff.

• Monitor the kitchen budget, a daily food dairy, inventory management and ensure that all supplies are managed to minimize waste.

• Actively participate in the improvement and development of new recipes and products in the kitchen.

• Promote a healthful eating culture, a positive food service image, good customer relations and practices energy conservation techniques.