Food Production Theory

2.1. QUALIFICATION /CHARECTERISTICS OF A SUPERVISOR /HEAD CHEF OR CATERESS

 He must be lively and ability to direct every employee in their jobs.

 They should pose a complete knowledge and experience in the job.

 Should have good health.

 Should be patient to cope with every situation.

 Should have a pleasant personality and ability to converse with or types

of people.

 Should have the capacity to meet the emergencies and to solve them

quickly.

 Should be strict regarding punctuality and keeping necessary rules.

 Should have adaptability and willingness to experiment the ideas.

 Should be able to initiate actions and take responsibility.

 Should be able to enforce discipline to the staff.

 Should be of good temper.