I have extensive experience in menu development, having worked with nutritionists to create balanced, appealing menus that cater to diverse dietary needs. My approach involves understanding nutritional requirements and incorporating fresh, seasonal ingredients to ensure both health benefits and great taste. I've successfully implemented these strategies in previous roles, leading to increased customer satisfaction and repeat business.

Ensuring food safety and quality is paramount. I adhere strictly to HACCP principles and maintain rigorous standards for ingredient sourcing, storage, and preparation. Regular training sessions for staff on food safety protocols and frequent audits of kitchen practices are integral to my approach. This commitment ensures that all culinary operations meet the highest standards of safety and quality.

Managing food waste involves strategic planning and execution. I implement precise inventory management to order only what is needed, utilize every part of ingredients, and repurpose leftovers creatively. Regular audits of waste help identify trends and areas for improvement. Additionally, educating staff on the importance of minimizing waste is crucial in maintaining an efficient, sustainable kitchen operation.

Handling conflicts within a team requires open communication and a focus on resolving issues collaboratively. I encourage team members to express concerns and work together to find solutions. By fostering a supportive environment and leading by example, I ensure that challenges are addressed promptly and effectively, maintaining team cohesion and productivity.

In a previous role, I faced the challenge of adapting menus for a large group with varied dietary restrictions, including gluten-free, vegan, and nut-free options. I worked closely with nutritionists to modify recipes, ensuring that all dietary needs were met without compromising on taste or presentation. This experience honed my ability to create inclusive menus that satisfy diverse dietary requirements.