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Superviser les opérations quotidiennes des services alimentaires
S'assurer que les aliments et le service respectent les normes de qualité et contrôle
Former le personnel sur les tâches, les normes d'hygiène et de sécurité
Commander les fournitures et assurer la gestion des stocks
Établir les horaires de travail et les procédures opérationnelles
Tenir les registres relatifs aux stocks, aux ventes, aux pertes et aux réparations
Coordonner et superviser les activités du personnel des services alimentaires
Estimer les ingrédients et les fournitures nécessaires à la préparation des repas

Langues

Français parlé et écrit - Faible
Anglais parlé et écrit - Faible

Formations

Diplôme d’études secondaires (DES)

Expérience1 à 2 ansCompétences

Capacité à travailler en équipe
Tolérance au stress

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Postes ouverts (1)

Restauration

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