إيلي Bteich

Management of the operation (kitchen and clinics) and control of food safety and quality of food and services

Head of QHSE department; setting department budget, objectives and plan of the year; coordinating with other heads of department; senior and junior staff training; food safety and safety training and auditing; ISO planning, auditing, revision and application; manuals modifications and approval; outlets mobilization and opening; suppliers inspections and approval; internal and external reporting