I'm in a similar type of role I think, so may be able to answer. I'm a chef, my job title is Head Chef. I work for a cancer charity, based in a hospice in Newcastle. I'm kitchen based about 10-20% of my time, the rest is what WW11 terms due diligence. It's not the same DD as what you're thinking of, ie financial.
It's due diligence in relation to food hygiene and food safety. If, for example, a restaurant had an outbreak of food poisoning, could they demonstrate that they had taken all the steps necessary to have avoided that, or are they at fault for it. Were temperature controls and checks in place, was food sourced from reputable suppliers (who should have their own DD), was the food stored correctly, and cooked to the correct temperature, and most importantly, were all these recorded. Having all the correct controls in place is to demonstrate Due Dilligence.
