Guide and supervise patients through safe and effective rehabilitation exercises, ensuring proper technique, appropriate progression, and adherence to prescribed programmes.
Enforce sanitary practices for food handling and general cleanliness and maintenance of kitchen and dining areas. Ensure compliance with operational standards and restaurant policies
Quality issue analysis: Coordinate the team, use tools such as 5Why, fishbone diagram, and 8D report to conduct root cause analysis on customer complaints or internal non-conforming products, formulate corrective and preventive measures, track and verify the closed-loop effect, and write reports.