Supervisar, controlar y dirigir el departamento de cocina y equipo de limpieza para obtener los más altos estándares de calidad, sabor y presentación de todos los platillos servidos controlando el costo de alimentos presupuestado y manteniendo altos niveles de higiene en su área, cuidando la medición de satisfacción en el comedor de empleados, clima laboral, y Focus.
Liderazgo
Planeación
Orientación a Resultados
Negociación
Tomada de Decisiones
Uniformes, vales de despensa, prestaciones de ley, fondo de ahorro, etc.
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