I have over five years of experience in managing nutrition programs, including developing meal plans, overseeing kitchen operations, and ensuring compliance with health regulations. In my previous role, I successfully implemented a new menu that increased customer satisfaction by 20% while reducing costs by 15%.

I believe in a comprehensive training approach that includes both theoretical knowledge and practical skills. I organize regular workshops and hands-on sessions to ensure staff are up-to-date with the latest nutritional guidelines and cooking techniques. Additionally, I provide mentorship and career development opportunities to foster a motivated and skilled team.

I would start by conducting a thorough analysis of current meal offerings to identify areas for improvement. Then, I would collaborate with dietitians to develop healthier recipes and introduce more whole grains, lean proteins, and fresh produce. Regular feedback from clients and staff would help refine these strategies and ensure continuous improvement.

I implement strict protocols for food handling, storage, and preparation, and conduct regular audits to ensure compliance. Staff are trained in proper sanitation practices, and I maintain a culture of accountability where any deviations are promptly addressed. Additionally, I stay updated with the latest food safety regulations to ensure our practices are always in line with industry standards.

In my previous role, we faced a sudden increase in demand during a health crisis, which strained our resources. I quickly organized a cross-training program to maximize staff efficiency and negotiated with suppliers for priority deliveries. This proactive approach ensured we met the increased demand without compromising on quality or safety.