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Skills

  • Standard equipment
  • Collaboration in menu development
  • MS Office
  • High-volume food production
  • Customer dietary request adaptation
  • Proficient hearing
  • Compliance with Health and Safety Standards
  • Food sanitation and safety protocols
  • Adhere to dietary guidelines
  • Proficient vision

Work Experiences

  • Increased customer satisfaction by following standard recipes and making adjustments based on individual customer needs.
  • Based on dietary preferences from the Southwest.
  • Achieved a team compliance rate of 32% during audits.
  • Assisted during framework.
  • Avoided food safety violations.
  • Catered to standard needs.
  • Accurately recorded food temperatures daily.
  • Looked for industry trends on social media and through online sources.
  • Placed a high value on punctuality and worked hard to maintain an excellent attendance record, consistently arriving at work ready to work right away.
  • Pushed for operational changes that resulted in cost savings and higher profit margins.

Summaries

  • Consistently met deadlines.
  • Boosted dietary compliance by 63% in 2016.
  • Adhered to deadlines.
  • Achieved zero cross-contamination incidents.
  • Worker with 18 years of progressive food preparation experience, including promotions from Culinary Aide to Culinary Aide.
  • Responsible Food Preparation team member with a track record of keeping facilities clean and ensuring customer satisfaction through excellent service.
  • Collaborative Culinary Aide with strong communication skills, effectively working with kitchen and nursing staff to ensure meals adhere to patient dietary preferences and restrictions.
  • Committed to supporting dietary compliance.
  • Culinary Aide who is well-organized and dedicated, with 9 years of experience, an energetic personality, and expertise in preparing standard food.
  • Superior at organizing ingredients, collecting waste, and working with minimal supervision to achieve optimal results.

Accomplishments

  • Recognized for staying under 3% of budget for kitchen supplies through diligent forecast planning and supplier negotiations.
  • Oversaw proper storage and rotation procedures for perishable items, cutting back spoilage by 82% over one year.
  • Collaborated with team of 13 in the development of category.
  • Resolved product issue through consumer testing.
  • Volunteered to engage directly with residents, learning their preferences and implementing a rotating weekly menu that improved client morale by 49%.
  • Successfully coordinated with the dietary team to update and implement individualized meal plans for residents with diabetes, renal disorders, and food allergies.
  • Collaborated with dietitians to create balanced, nutrient-rich special diets for patients at category, resulting in improved patient health feedback and adherence.
  • Increased kitchen safety by 41% through meticulously sanitizing work areas, training staff in cleaning procedures, and avoiding cross-contamination.
  • Created a more efficient kitchen workflow by coordinating meal prep and staging equipment with a team of 4 cooks.
  • Utilized SAP for tracking resident meal preferences, leading to a 40% increase in meal satisfaction among patients with dietary concerns.

Affiliations

  • ServSafe Food Protection Manager Certification
  • Association of Correctional Food Service Affiliates (ACFSA)
  • National Association for the Education of Young Children - Nutrition and Food Services Track
  • Lions Club
  • American Marketing Association
  • Project Management Institute
  • Food Handlers Certification Program
  • Rotary International
  • Association for Supply Chain Management (APICS)
  • Certified Dietary Manager (CDM), Certified Food Protection Professional (CFPP)

Certifications

  • Certified Public Accountant
  • SHRM Certified Professional (SHRM-CP)
  • Certificate in Kitchen Supervisory Skills (initiative or Harbor & Co.)
  • Nutrition and Menu Planning (Certificated by Brightline)
  • Graduated ServSafe Alcohol Training (2020)
  • Certified Food Safety Professional (CFSP) from Food Safety Professionals Association (FSPA)
  • HACCP Certification (Hazard Analysis and Critical Control Point) (2024, Summit Group)
  • Cisco Certified Internetwork Expert (CCIE)
  • Certified Plant-Based Culinary Specialist (Certified through Vantage)
  • ServSafe Food Handler Certification

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