• Production planning: Creating a daily production plan
• Stock management: Setting minimum stock requirements and maintaining par levels for raw materials, packaging, and finished goods
• Quality assurance: Addressing product quality issues and eliminating problems
• Cleaning: Cleaning the kitchen daily with soap and disinfectant, and performing deep cleaning
• Waste control: Controlling raw material and production loss wastage
• Freezer organization: Organizing freezers and products
• Dry ice usage: Managing dry ice usage
• Stock count: Recording a daily stock count of finished goods