I have over 10 years of experience in managing nutritional programs, including developing meal plans, overseeing kitchen operations, and ensuring compliance with health regulations. In my previous role, I successfully implemented a new menu system that reduced food waste by 20% and improved customer satisfaction scores by 15%.

I prioritize understanding the dietary requirements and preferences of the community we serve. This involves conducting surveys, collaborating with dietitians, and regularly updating our menu to include a variety of culturally appropriate and nutritionally balanced options. I also ensure that our staff is trained to accommodate special dietary needs.

I implement a combination of strategic purchasing, inventory management, and waste reduction techniques. By negotiating with suppliers for better rates, optimizing portion sizes, and using technology to track inventory, I have been able to reduce costs by 10% without compromising on quality.

I believe in a hands-on approach to training, where new staff members are paired with experienced mentors. I also conduct regular workshops and seminars to keep the team updated on the latest nutritional guidelines and culinary techniques. Additionally, I encourage continuous feedback and provide opportunities for professional growth.

In a previous role, we faced a recall due to a supplier issue. I immediately implemented a crisis management plan, which included notifying all stakeholders, removing affected products, and ensuring all staff were retrained on food safety protocols. This proactive approach minimized the impact and restored customer confidence within a week.