Responsibilities: 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 Ensured sufficient supplies in inventory, stock, and storage. Requirements: A minimum of 5 years of experience in a similar role In-depth knowledge of kitchen health and safety regulations Ability to work well in a stressful and fast-paced environment Excellent problem-solving and conflict management abilities Outstanding communication and organizational skills.