6212 Food Service Supervisors

Main Characteristics

• General learning ability to supervise, co-ordinate and schedule activities of staff who prepare, portion and serve food
• Verbal ability to prepare food order summaries for chefs according to requests from dietitians, patients in hospitals and other customers
• Numerical ability to estimate ingredients and supplies required for meal preparation
• Clerical perception to order ingredients and supplies and keep accurate records
• Methodical interest in co-ordinating information to establish methods to meet work schedules and maintain records of stock, repairs, sales and wastage; and in ensuring that food and service meet quality control standards; may plan cafeteria menus and determine related food and labour costs
• Directive interest in supervising and checking assembly of regular and special diet trays, and delivery of food trolleys to hospital patients; may participate in the selection of food service staff and assist in the development of policies, procedures and budgets
• Social interest in training staff in job duties and sanitation and safety procedures