Overview Languages English Education Secondary (high) school graduation certificate Experience 7 months to less than 1 year On site  Work must be completed at the physical location. There is no option to work remotely. Work setting Restaurant Responsibilities Tasks Setup workstations with all needed ingredients and cooking equipment.   According to order arrange and prepare and cook complete meals or individual dishes and foods Prepare and cook special meals for patients as instructed by a dietitian or chef   Prepare ingredients to use in cooking (chopping and peeling vegetables, cutting, meat, etc.)   Check food while cooking.   Organize and help workers in kitchen.   Ensure great presentation by dressing dishes before they are served.   Keep the sanitized and orderly environment in the kitchen Ensure all food and other items are stored properly Check the quality of ingredients....

 Languages English Education Secondary (high) school graduation certificate Experience 7 months to less than 1 year On site Work must be completed at the physical location. There is no option to work remotely. Responsibilities Tasks Analyze budget to boost and maintain the restaurant’s profits Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies Evaluate daily operations Modify food preparation methods and menu prices according to the restaurant budget Plan and organize daily operations Recruit staff Set staff work schedules Supervise and manage staff Train staff Balance cash and complete balance sheets, cash reports and related forms Conduct performance reviews Organize and maintain inventory Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Address customers'...

 Languages English Education Secondary (high) school graduation certificate Experience 7 months to less than 1 year On site  Work must be completed at the physical location. There is no option to work remotely. Responsibilities Tasks Analyze budget to boost and maintain the restaurant’s profits Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies Evaluate daily operations Modify food preparation methods and menu prices according to the restaurant budget Plan and organize daily operations Recruit staff Set staff work schedules Supervise and manage staff Train staff Balance cash and complete balance sheets, cash reports and related forms Conduct performance reviews Organize and maintain inventory Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Address customers' complaints...