Manager

Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees

Addressed all personnel issues promptly and professionally.

Oversaw the daily operations of food processing.

Ensured that production met health, sanitation, and quality standards set by the corporation, food industry, and government agencies.

Responsible for coordinating shifts, arranging schedules, and monitoring employee performance.

Conduct training sessions for staff in areas of cleaning kitchen equipment and preventing damage and injury.

Help to prepare and cook of food ingredients.