Common Competencies

    This qualification reflects the role of commercial cooks who use a wide range of well-developed cookery skills and sound knowledge of kitchen operations to prepare food and menu items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.

Inventory control or stock control can be broadly defined as "the activity of checking a shop's stock." It is the process of ensuring that the right amount of supply is available within a business. 

A staff roster has become more than a simple way to list the hours your employees work. Based on hours of operation and job duties, the type of roster that you use has become a productive business tool. Its once singular use has now expanded to ensure each shift has enough employees available and on the job.