Responsibilities Culinary FunctionCarry outservices in accordance with the menus based on technical sheets, evaluate orcheck them, and make corrections if necessarySuperviseproduction techniques (cooking, setup, plating, etc.)Providetechnical sheets to the relevant teams and inform them of any cycle changesManagecomplaints: draft analyses and action plans, and monitor their implementationHygiene and Quality FunctionComply withand ensure compliance with hygiene and safety regulationsMonitor andensure proper application of required procedures and the quality of serviceFollow up onnon-compliance issues related to hygieneInform staffof the importance of maintaining equipment and facilitiesFoster asense of responsibility among staff regarding the cleanliness of premises andequipmentCheck theeffectiveness of end-of-day cleaningStock Management FunctionIdentifyneedsManage stocklevelsManagecleaning productsSupervisestorage and organization of equipmentLiaisebetween the Handling Department and the Food DepartmentEnsure theintegration and training of new employeesWork with theCenter Director to align staffing with working hours and workloadManagement and Organization FunctionPrepareemployee schedules and determine the need for temporary and permanent staffSupervise theproper execution of client service preparationsLead andmanage your teamEnsure propercompliance with procedures within the departmentAct as aliaison between the Handling Department and the Food DepartmentEnsure theintegration and training of new employeesCollaboratewith the Center Director to match positions with working hours and workload#J-18808-Ljbffr