Training
- Identifying the training needs accordingly for service and food production
- Developing section-wise training manuals
- Organizing training workshops
- Planning annual training schedules, along with timelines
- Locating and upgrading the necessary training needs in each operational area
- Conducting follow-up procedures on the systems and processes being implemented.
Manpower
- Identifying the apt manpower for concerned establishment
- Creating organization charts
- Allotting the required number of minimum and maximum count of staff in each section
- Onboarding specialized manpower, if the establishment calls for such needs
ASK Chef 