

- Manage academic programs
- Coordinate faculty and advisory committees
- Ensure quality education delivery


- Respond to inquiries, maintain files, manage budgets.
- Prepare documentation, reports, and correspondence.
- Identify trends, provide insights, maintain confidentiality.


- Contribute to standardized recipes and menu offerings reflecting food trends and client needs.
- Lead daily food production, ensuring safety, quality, and presentation standards.
- Support safe food handling practices, minimize waste, and oversee inventory control.























