Preparation of food on a large scale for diverse demographics. Personal interactions with coworkers and patrons. Developing and adhering to local HACCP standards
Providing in-depth nutritional information about the food patrons were eating, and what functions the nutrients have when working within the body.
What advice would you give?
Take the initiative when performing your work, and be sure to express your creativity when you can. Being able to stand on your own without having a supervisor can help you learn your rhythm and make you more self-sufficient.