- – Leads kitchen staff in food preparation, ensuring quality and safety standards.
- – Manages inventory, food costs, and purchasing to meet budgetary goals.
- – Trains team members on culinary techniques and operational procedures.
- – Review electrical safety documents and submissions for compliance with regulations.
- – Conduct on-site inspections and provide technical guidance to Occupational Health Officers.
- – Develop written interpretation guides and deliver training on safety standards and practices.
- – Provide occupational therapy assessments and interventions to enhance quality of life.
- – Collaborate with individuals and teams to develop person-directed support solutions.
- – Recommend adaptive equipment and assistive technology for improved accessibility.