Liaising to plan, execute, evaluate and accurately document with new product development personnel during menu item trials, first production launches, bulk production, and ingredient revisions.
Provides concise handling procedure for Pantry Chefs for menu item handling during catering events.
Continuous cost analysis, comparison, and evaluation of existing and new menu items.
Evaluates and performs external audit programs identifying ingredient potential through supplier accreditation process, comparison, and savings.
Establishes dashboard and tools for product specification, production inventory...