You have been appointed as Production Chef for XYZ company which is a catering company that produces about 15,000 meals a day in terms of meal production.

Central kitchen operations start from Menu planning to Receiving to storage to preparation to cook chilled method and how do you want to complete the entire process nothing was mentioned.

Your top management has decided that the company should embark in central kitchen concept to reduce food wastage and other resources to remain competitive and profitable in the local market.

How are you going to reduce the wastage of fruits, vegetables, and meat items

I would like to know what technology to adopt to convert raw materials to food waste and later to fertilizer or into other by-products. You did not mention and this lack of depth.

You have been assigned to design and establish a flow of centralized kitchen operations, as well as safety and risk assessment to consider in your implementation, in order to streamline thus improving on productivity and efficiency at the workplace.

What are the safety and risk issues faced in central kitchen on food safety and workplace safety?

Write in a report format with at least 2,500 words on the negotiation process that takes place.

References sources?