- Forecast resource requirements.
- Formulate new food production standards and standard operating procedures.
- Inspect workstations for cleanliness.
- Integrate business continuity management into organisation's operations.
- Investigate large variances in yield production.
- Manage central production operations.
- Manage compliance with food and beverage hygiene policies and procedures.
- Manage high volume food production operations.
- Manage loss/risk prevention.
- Manage non-compliant quality cases.
- Manage production line.
- Manage production schedule.
- Manage quality system and processes.
- Manage site/outlet and equipment maintenance.
- Monitor overall production output levels.
- Provide suggestions for modifications to existing processes.
- Recommend ways to reduce waste production.
- Train cooks to operate automated cooking equipment.
- Translate prototype creation guidelines to actual production.
- Translate recipe formulation for mass production.
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