Relationship building for administrators, executive directors, dietary managers, culinary directors & frontline staff.
Audits and onsite reviews (LTC, Ret, Acute) of the day-to-day duties and actions within the Hospitality sectors for labour and food cost reduction processes or to implement training procedures.
Kitchen set up & design/innovation and a strong understanding of technology within current food service sectors.
Commercial kitchen equipment procurement.
Health & safety, WHMIS, safe food handling, and customer service programs.
Training/Process videos specific to your needs to help speed up the onboarding process and assist with risk management.
General Manager assistance.
Chemical consolidation and proficiency.
Housekeeping schedules.
Housekeeping job routines.
Public Health standard compliance.
Dining Room service training and standards RET and LTC.
Food waste reduction.
Labour Reallocation/ Reduction.