preparation and storage.
of annual production budgets.
housekeeping practices and operations.
and presentation guidelines.
recipes and presentation guidelines. Train and mentor kitchen staff, providing guidance on culinary techniques
standard operating procedures and orientation programs for smooth integration of new employees Support organization C. Training Coordination of training programs and service providers to enhance employee skills
feedback mechanisms and impactful coaching and mentoring programmes, as well as effective conflict resolution
regulations and food hygiene standards.
packing and pre-sorting plan, and daily packing programs.