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Skills

  • MS Office
  • Hospital standards
  • Compliance with OSHA Standards
  • Healthier menu integration strategies
  • Business operations
  • Interdepartmental communication
  • Food Temperature Monitoring
  • Complaint resolution regarding food quality
  • Invoice generation
  • Process improvement

Work Experiences

  • Collected dishes, loaded dishwashers, and unloaded after each cycle was completed to keep clean dishes on hand.
  • Assisted nutritionists in reviewing patient dietary intake reports, offering suggestions on meal adjustments to promote better health outcomes.
  • Awarded in 2015.
  • Cleaned the kitchen floors and equipment, storage areas, and walk-in refrigerators every three years.
  • Assisted in launching a new patient menu system, integrating healthier and more diverse food options and increasing patient satisfaction scores by 80%.
  • Coached new hires on best practices.
  • Achieved Innovation Award for team performance.
  • Attentively addressed specific patient food issues.
  • Reduced the risk of spoilage by rotating stock according to first-in-first-out procedures.
  • Sanitized and cleaned work areas, utensils, and pans.

Summaries

  • Proven track record of motivating improved to achieve team, individual, and management goals.
  • Scrum Master certified
  • Worker in the metric industry with 17 years of experience in the food service industry.
  • Results-oriented Miscellaneous professional with team leadership, vendor management, and quality assurance strengths.
  • With excellent service, we are dedicated to maximizing customer satisfaction and promoting loyalty.
  • Dedicated to providing nutritious food to patients in need.
  • Active leader with excellent communication and collaboration skills.
  • With hands-on experience, eager to learn new skills and advance knowledge.
  • Working with stakeholders and corporate teams is a breeze for this strong relationship builder.
  • Workflow optimization in category settings and workflow optimization in client relations settings.

Accomplishments

  • Led Power BI-driven meal tracking project that reduced instances of delivering incorrect meal trays to patients with allergies by 43%.
  • Implemented a patient feedback survey to collect real-time data on meal preferences, driving a 61% improvement in food quality ratings over one year.
  • Resolved conflicts with patients over meal discrepancies by proposing alternative solutions, improving patient satisfaction scores by 25% within 6 months.
  • Optimized preparatory shift workflows, reducing average meal preparation times by 83% while maintaining compliance with food safety protocols.
  • Utilized patient feedback to reform portion sizes and menu offerings, resulting in a 48% increase in hospital food service approval ratings in 2023.
  • Assisted in inventory management, helping reduce food waste by ensuring accurate portion measurements and timely rotation of perishable items, decreasing costs by 47%.
  • Co-created department improvement plans that ensured all meals delivered adhered to hospital nutrition guidelines, leading to Top Performer or recognition for quality service.
  • Trained over 5 team members on safe food handling practices per OSHA regulations, contributing to a Excellence Award for team excellence.
  • Played a key role in revising sanitation practices, ensuring strict compliance with OSHA requirements and passing major inspections with zero infractions.
  • Managed allergen-specific meal preparation for a diverse patient group, ensuring that dietary restrictions were consistently adhered to and approved by healthcare staff.

Affiliations

  • Regular attendee of the Foodservice Systems Management and Education Council (FSMEC) forums, gaining updates on latest food safety technologies and compliance standards.
  • Contributor to the Healthcare Foodservice Industry Council, being a part of innovative conversations around minimizing errors in patient meal delivery.
  • Participant at the Clinical Nutrition Management Conference, developing skills in food quality auditing and quality control improvements.
  • Active participant at the International Conference on Clinical Nutrition and Dietetics (ICND), where I garnered key insights into how best to enhance tray organization systems.
  • Active participant in the Healthcare Culinary Solutions Group, engaging with peers on best practices for hospital food service and quality management.
  • Active membership with the National Healthcare Dietary Managers Institute, broadening knowledge regarding dietary regulations and patient satisfaction improvement strategies.
  • Member of the National Nutritional Services Association (NNSA), advancing skills in meal preparation, delivery processes, and patient satisfaction.
  • Certified participant in the ServSafe Food Handler Program, maintaining up-to-date knowledge on food safety and sanitation standards.
  • Membership with the Hospital Food Service Association, networking with colleagues on nutrition service administration and best practices in food logistics.
  • Leadership team member in Foodservice Equipment and Supplies Association, actively contributing to discussions on optimizing kitchen technology for improved service delivery.

Certifications

  • Food Safety Manager Certification by standard
  • Food Allergies Awareness Certificate
  • First Aid/CPR
  • Nutrition and Food Service Management Level 3 Certification
  • Certified Nutritional Consultant (CNC)
  • ServSafe
  • Certified LEAN Six Sigma Yellow Belt for Healthcare Operations
  • Microsoft Office Specialist (MOS)
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Food Protection Manager Certification (FPMC) from National Registry of Food Safety Professionals (NRFSP)

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