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Skills

  • Compliance with health codes
  • Kitchen workflow optimization
  • Cultural Sensitivity in Meal Preparation
  • Meal Preparation & Service
  • Inventory management
  • Customer service
  • Process improvement
  • Menu memorization
  • Menu Creation in Line with Nutritional Standards
  • Project organization

Work Experiences

  • Actively engaged in food procurement processes and ensured the consistent availability of fresh produce and protein alternatives.
  • Achieved a 54% reduction in food costs.
  • Communicated effectively with kitchen staff.
  • Conducted temperature checks for prepared foods.
  • Washed, peeled, cut, and measured the ingredients for the recipe.
  • Contributed to a 15% spike in customer satisfaction.
  • Achieved 14 pounds of total weight loss.
  • Collaborated with management to revise the daily menu.
  • Consistently met tight deadlines.
  • Achieved Innovation Award for service excellence.

Summaries

  • Food service team member with extensive Nutrition Service Worker experience in metric environments.
  • Achieved a record with a rate lower than 54%.
  • Achieved 85% kitchen efficiency.
  • Takes orders, fills special requests, prepares food, and process improvement with ease.
  • Certified in food safety management.
  • Achieved a 19% reduction in waste.
  • Adept at collaborating with dietitians.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.
  • Motivated Food Service Worker who is used to following recipes to the letter when preparing food ingredients and dishes.
  • Nutrition Service Worker is a multi-talented Nutrition Service Worker who is consistently rewarded for planning and operational improvements.

Accomplishments

  • Ensured that meals met strict dietary and nutritional guidelines, including diabetic and low-sodium diets, enhancing patient care and satisfaction.
  • Collaborated with team of 12 in the development of process.
  • Participated in the creation of specialized menus for patients with unique dietary needs, such as gluten-free and vegan options.
  • Implemented a point-of-sale system in the cafeteria to improve meal tracking and reduce time-to-serve by 54%. Achieved increased efficiency and order accuracy.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Collaborated with the dietetics department to revise dietary plans during framework, improving the adaptability of menu offerings to suit changing patient needs.
  • Monitored and recorded all meal temperatures, helping the kitchen maintain a food safety compliance rate of 53%. Ensured adherence to health code.
  • Leveraged standard to communicate effectively with a diverse patient base, ensuring that dietary needs were clearly understood and met.
  • Provided consistent meal service during understaffed periods, ensuring a no-breakdown rate of 59% for meal delivery.
  • Collaborated in the introduction of a new food ordering system, reducing order errors by 73%.

Affiliations

  • Foodservice Systems Management Education Council (FSMEC)
  • International Society of Behavioral Nutrition & Physical Activity (ISBNPA)
  • Association of Information Technology Professionals
  • Rotary International
  • ServSafe Food Handler Certification – National Restaurant Association
  • Society for Hospitality and Foodservice Management (SHFM)
  • Lions Club
  • Toastmasters
  • Association for Computing Machinery
  • Jaycees

Certifications

  • ServSafe Food Handler Certification
  • Certified Dietary Manager (CDM) - 2022
  • Certified Breakfast and Midday Specialist, Meridian
  • First Aid/CPR Certified
  • Professional Cooking and Meal Processing Certification
  • Certified Public Accountant
  • Certificate in Heart-Healthy Meal Planning
  • Certified Public Accountant (CPA)
  • Google Certified Professional Cloud Architect
  • Nutritional Therapist Certification – Harbor & Co.

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