Responsibilities

Tasks

• Determine the size of food portions and costs
• Plan menus and estimate food requirements for their realization
• Requisition food and kitchen supplies
• Prepare and cook complete meals or individual dishes and foods
• Prepare dishes for customers with food allergies or intolerances
• Prepare and cook special meals for patients as instructed by dietitian or chef
• Inspect kitchens and food service areas
• Train staff in preparation, cooking and handling of food
• Order supplies and equipment
• Supervise kitchen staff and helpers
• Recruit and hire staff
• Manage kitchen operations

Additional information

Work conditions and physical capabilities

• Physically demanding
• Repetitive tasks
• Standing for extended periods
• Work under pressure

Personal suitability

• Organized
• Time management