Dearest forumities,
How could the end of an episode leads to another. My application was reviewed negatively by the same officer that reviewed the previous application.
I am afraid to say that his mind is bias or that he is not verse in English in the sense that he stated thus:
''You have indicated that you have work experience in an occupation with the following NOC (National Occupational Classification) code: 0631 – RESTAURANT AND FOOD SERVICE MANAGERS. Although this NOC code corresponds to the occupations specified in the Instructions identified by the Minister, you have not provided sufficient evidence, from your employers, that you performed the actions described in the lead statement for the occupation or that you performed a substantial number of the main duties of the occupation as set out in the occupational description of the NOC, including all of the essential duties.
After taking into consideration the work experience supporting documentation on file, I am not satisfied that you have performed the actions described in the lead statement for the occupation or that you performed a substantial number of the main duties of the position as described in NOC. As such, I am not satisfied that you are a 0631 - RESTAURANT AND FOOD SERVICE MANAGERS''.
Kindly look into my Employers list of my main duties as captured in the reference letter critically and come out with your on view.
.....XYZ was our former District head in charge of Canteen and Food Services.She was formerly involved with attracting and retaining of staffing and also appraising them. She planned,Implemented,Coordinated and controlled operations of the hotel.Her duties also involved types of services to be executed in as well as given same day resolution to customer's complaint. She compared prices and monitored income.She negotiated deals,promoted business and marketing relationship.Ensured that due process were followed.
UNDERNEATH IS THE MAIN DUTIES OF NOC 0631 AS SPECIFIED BY CIC
Main duties
Restaurant and food service managers perform some or all of the following duties:
Plan, organize, direct, control and evaluate the operations of a restaurant, bar, cafeteria or other food or beverage service
Determine type of services to be offered and implement operational procedures
Recruit staff and oversee staff training
Set staff work schedules and monitor staff performance
Control inventory, monitor revenues and modify procedures and prices
Resolve customer complaints and ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Negotiate arrangements with clients for catering or use of facilities for banquets or receptions.
