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Dietary Assistant Job Description

This sample dietary assistant job description shows how to use core job roles and tasks to define the main occupation responsibilities for your employee.
See also: Ideal Candidate Specification
» Sample for Dietary Assistant

Position Summary:

1) Supervises and coordinates activities of food preparation, kitchen, pantry, and storeroom personnel and purchases or requisitions foodstuffs kitchen supplies.

2) Plans or participates in planning menus, preparing and apportioning foods and utilizing food surpluses leftovers.

3) Specifies number of servings to be made from any vegetable, meat, beverage and dessert to control portion costs.

4) Supervises noncooking personnel, like Kitchen Helper hotel and rest. 318.687-010, to make sure cleanliness of kitchen equipment.

5) Supervises Cook hotel and rest. 313.361-014 and tastes, smells, and observes food to make sure conformance with recipes appearance standards.

6) Supervises workers engaged in inventory, storage, and distribution of foodstuffs supplies.

7) Purchases foodstuffs, kitchen supplies, and equipment, or requisitions them from Purchasing Agent profess. kin. 162.157-038.

8) Hires discharges employees.

9) Performs other duties as described under Supervisor any industry Master Title.

10) May set prices to be charged for food items.

11) May meet with professional staff, customers, or client group to resolve menu inconsistencies or to plan menus for special occasions.

12) May assist dietitian to plan, change, test, and standardize recipes to increase number of servings prepared.

13) This job occurs typically in restaurants, cafeterias, and institutions as opposed to Steward/Stewardess hotel rest. 310.137-018 which occurs typically in hotels..

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