Analyze the market and bring solutions to stay ahead of the competition. 
Hire close to perfect candidates for right positions in department to ensure maxim of productivity. 
Provides in-service staff training for staff or members as requested. 
Initiate problem solving with food production and quality 
Develop and monitor the HACCP program (Hazard Analysis Critical Control Point). 
Monitor all production areas to ensure compliance with established policies and procedures. 
Maintaining good standing of all dietary budget .
Train staff in cooking techniques, presentation and special food diets. 
Maintain ingredients files for dietary needs. 
Provide detail reports to upper management on quality control. 
Design and concept training guidelines for entire dietary department. 
Bring value advice for all culinary staff and management. 
Monitor sanitation inspections of all food production and equipment. 
Design food menu to specific customers. 
Select right distributors to ensure quality at affordable costs to maximize profit. 
Price negotiators to bring in valuable vendors at lower costs. 
Develop and implement special project or programs and communicate results as appropriate

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