LESCO places significant emphasis on quality management principles such as customer focus, leadership, employee engagement, consistent processes, continuous improvement, evidence-based decision-making, and relationship management.

Our food service methodologies and best practices are firmly rooted in our Quality Control Program (QCP) and Food Safety Operating Procedures (FSOP) to ensure the sustained maintenance of a high standard of food service, food safety, and the provision of quality meals to diners.

Concurrently, we have consistently maintained a satisfactory or better rating in 100% of health inspections, with an approximate volume of 5 guests per minute.

Catering:

• Managing and coordinating catering services for various events and functions.
• Planning menus, preparing dishes, and ensuring food quality and presentation.
• Staffing and scheduling catering personnel.
• Managing inventory and equipment for catering operations.
• Complying with food safety regulations and maintaining proper hygiene standards.

Cleaning & Sanitation Operations:

• Developing and implementing cleaning and sanitation procedures for dining facilities.
• Training staff on proper cleaning techniques and the use of appropriate cleaning agents.
• Monitoring and maintaining cleanliness and hygiene standards in all areas of the dining facility.
• Managing waste disposal and pest control measures.

Dining Facility Food Service Operations:

• Supervising food preparation, cooking, and serving operations in the dining facility.
• Ensuring food quality, taste, and nutritional value.
• Managing inventory levels and ordering supplies.
• Scheduling and coordinating staff shifts to ensure efficient food service.
• Complying with food safety regulations and maintaining proper hygiene practices.

Dining Facility Administration:

• Managing the overall operations and administration of the dining facility.
• Developing and implementing policies and procedures for the effective functioning of the facility.
• Budgeting, financial planning, and cost control for the dining facility.
• Managing human resources, including hiring, training, and scheduling of staff.
• Ensuring compliance with health and safety regulations and licensing requirements.

HACCP Plan:

• Developing and implementing a Hazard Analysis and Critical Control Points (HACCP) plan to ensure food safety.
• Identifying and assessing potential food hazards and critical control points.
• Establishing monitoring procedures and corrective actions for each critical control point.
• Training staff on HACCP procedures and maintaining records of monitoring and corrective actions.

Operator Maintenance:

• Maintaining and servicing kitchen equipment and appliances to ensure proper functioning.
• Conducting regular inspections and preventive maintenance to minimize breakdowns.
• Troubleshooting and resolving equipment issues promptly.
• Coordinating repairs and replacements of equipment as needed.

Quality Control:

• Establishing and maintaining quality control standards for food, service, and cleanliness in the dining facility.
• Regularly monitoring and evaluating food quality, taste, and presentation.
• Conducting customer satisfaction surveys and addressing feedback to improve services.
• Implementing continuous improvement measures to enhance the overall dining experience.

Remote Site Feeding:

• Planning and organizing food services for remote locations, such as construction sites, camps, or disaster relief areas.
• Managing logistics, transportation, and storage of food supplies in remote settings.
• Preparing meals that are suitable for the specific needs and requirements of remote workers.
• Ensuring food safety and hygiene standards in remote locations.