Menu planning, establish procedures according to the Ontario food and safety standards to provide lunches for 180 employees, took care of special diets (vegans, Gluten free and food allergies) be aware of temperatures and time. Reduced spending cost. Supervised 2 employees.
Displayed excellent communication and interpersonal skills with internal and external customers.
The hardest part of the job was the time management.
The job was really enjoyable. worked with new generation of workers mede the difference in my life