Menaxher i shitjes

• Modifying existing products and processes and developing new ones;• Checking and improving safety and quality control procedures in your own and suppliers' factories, from the raw material stage through to the finished product;• Researching current consumer markets and latest technologies to develop new product concepts;• Selecting raw materials and other ingredients from suppliers;• Preparing product costings based on raw materials and manufacturing costs to ensure profitable products;• Auditing suppliers or managing internal audits;• Coordinating launches of new products or running trials alongside/together with product development;• Dealing with any customer complaint investigations or product issues;• Compiling/checking/approving product specifications and labelling;• Undertaking long-term projects with other departments, e.g. reducing waste by improving efficiency;• Working on packaging innovation and technology.• Internal Organization of workers

• Checking and improving safety and quality control procedures in your own and suppliers factories from the raw material stae throught to the finished product• Processing of water for production • Auditing suppliers or managing internal audits;• Selecting the raw materials and other ingredients from suppliers• Menaging the safety and legality and quality issues and product ideas,• Working with engeeneiring/production to develop solutions to production issues maintananig food safety• Physico-Chemical and Microbiological analysis

 Main duties: Processing of fruits and vegetables  Preparation of new receipts and forward them, organization and control of the entire production process.  Organization of all production processes and internal management. Organization of workers and jobs after separation of categories.  Long-term production planning Monitoring of standardsEtc..

• Responsible for maintaining high standards of food hygiene• Monitoring quality standards of food.• Supervising catering and waiting staff at functions.• Planning menus in consultation with chefs,• Recruiting and training staff.• Organising, leading and motivating the catering team.• Planning staff shifts and rotas.• Ensuring health and safety regulations are strictly observed• Budgeting and establishing financial targets and forecasts.• Monitoring the quality of the product and service provided.• Keeping financial and administrative records.• Managing the payroll and monitoring spending levels.• Maintaining stock levels and ordering new supplies as required;• Liaising with suppliers and clients;• Maximising sales and meeting profit and financial expectations.• Setting and agreeing budgets;• Overseeing the management of facilities, e.g. checking event bookings and allocation of resources/staff;• Dealing with staffing and client issues;