– Supervise catering vendor to ensure food safety and hygience
– Thoroughly understand the nutrition balance in meal portion. advise vendor to make weekly menu
– Checking vendor by all of their process of making meal
– Take responsibility of canteen equipment, office equipment to make plan for maintenance or buying new tools and equipment
– Report to direct supervisor on a daily, weekly, monthly period
– Coordinate with environment and safety part to undertake all activities to make sure work under safe and healthy environment
– Prepare documentary (ISO 14001, food hygience,…) to accommodate audits from customers or government authority
– Handle with GA tasks as being required