Nutrition Professional Internship

Description

Job Summary: This role involves managing inventory, developing menus, requesting raw materials, and ensuring hygiene and quality standards in food and beverage processes. Key Responsibilities: 1. Manages inventory control and menu development. 2. Applies hygiene and food safety standards (NOM 251 and 205). 3. Supervises staff and trains them in good practices. Inventory control Menu development Raw material requisition Expiration date verification Temperature monitoring NOM 251 and 205 Hygiene practices in food and beverage processing Training clients in good practices FIFO Raw material supplies Management of cleaning products Scheduling laboratory tests Supervising staff to ensure compliance with hygiene measures. The salary is negotiable based on qualifications and knowledge. Position type: Full-time Salary: $999.00 - $1,000.00 per month Benefits: * Flexible working hours * Cafeteria service * Free uniforms * Additional vacation days or paid leave Work location: On-site employment