Quality, Health, Safety & Environment Intern
Entity (NER) Classification
TranscriptionSupported quality-focused service presentation by monitoring meal production, portioning, and visual standards to ensure customer-facing outputs met quality and brand requirements. Supervised and quality-audited meal production for 10+ kitchen staff to maintain presentation, portion control, and consistent service. Collaborated with kitchen and inventory teams on storage, labeling, and workflow improvements to reduce spoilage and strengthen customer experience. • Monitored meal production and portioning against visual standards • Supervised 10+ kitchen staff and supported compliance checks • Coordinated with inventory teams to improve storage and labeling • Assisted staff training through clear safety and quality communication
2023 - 2023