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Skills

  • Vendor negotiation
  • Product ordering
  • Safe handling procedures
  • Kitchen sanitation standards
  • Budgets
  • Procurement management
  • Budget Management
  • Conflict resolution in team settings
  • Time management
  • Team Leadership

Work Experiences

  • Looked for industry trends on social media and through online sources.
  • Collaborated with health inspectors during routine inspections, maintaining a spotless pass record for Boston's kitchen.
  • Achieved recognition in kitchen hygiene management.
  • Actively contributed to health and nutrition educational campaigns at Columbus school, raising awareness of healthy eating habits among students.
  • Collaborated with nutritionists.
  • Adhered to strict dietary guidelines.
  • Oversaw a team of 18 cafeteria workers, tracked productivity, and devised improvement plans to boost output.
  • Awarded Outstanding Service Award for consistently meeting or exceeding state compliance regulations for school meal programs in 2015.
  • Transported Jira to three years customer locations.
  • Oversaw scheduling, inventory management, and supply ordering to keep the kitchen fully stocked.

Summaries

  • Adhered to dietary restrictions.
  • Balanced students' nutritional needs.
  • Professional Chef capable of leading and managing a team of 4 kitchen employees in the preparation of program cuisine.
  • Initiative and method cuisine specialties.
  • Boosted student engagement.
  • Communication, observation, and planning skills are all excellent.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Accommodated special dietary requirements.
  • Excellent communication skills, including the ability to give subordinates clear instructions.
  • Updates documentation, maintains health code standards, and trains new employees are all skills she possesses.

Accomplishments

  • Implemented safe food storage practices, reducing spoilage and contributing to a 38% reduction in food waste.
  • Kept detailed records of daily meal counts, inventory, and waste management, ensuring timely and accurate reporting to school administrators.
  • Created standardized recipes and portion control measures, ensuring consistent product quality and nutritional value for students.
  • Collaborated closely with staff and administration to ensure smooth catering experiences for after-school programs and special events.
  • Designed promotional materials to increase meal participation rates by 32% within the school cafeteria.
  • Managed inventory levels and ensured timely reordering, preventing stockouts and maintaining consistent quality in meal offerings.
  • Reduced kitchen operating costs by 83% through careful budgeting and cost-saving procurement strategies.
  • Collaborated with local farms and suppliers to incorporate more fresh, locally-sourced ingredients into school meals.
  • Collaborated with nutritionists and school administrators to formulate meal plans that catered to special dietary needs including gluten-free, vegetarian, and allergen-free diets.
  • Maintained an organized and sanitary kitchen environment, conducting daily inspections to ensure compliance with state and local health codes.

Affiliations

  • State School Food Service Association - Regular Attendee of Annual Meetings and Training
  • Freemason
  • Certified Dietary Manager (CDM) 2019 - Leading Dietician Certification Body
  • American Medical Informatics Association
  • National Food Service Management Institute (NFSMI) - Contributing Member
  • Toastmasters
  • Society of Human Resource Management
  • National Child Nutrition Conference - Presenter on Food Waste Reduction Strategies
  • International Association of Administrative Professionals
  • American Dietetic Association (ADA) - Member, Focused on Dietary Needs for Children

Certifications

  • School Food and Nutrition Program Management Certification
  • Certified Healthy School Champion by Cedar Works
  • ServSafe Food Handler Certification
  • Certified Menu Planner by School Nutrition Association (SNA)
  • Hazard Analysis Critical Control Point (HACCP) Certification
  • Certified Dietary Specialist (CDS)
  • Health & Safety Training Certification (OSHA Compliant)
  • CompTIA Network+
  • First Aid/CPR Certified
  • Basic Culinary Skills Certificate from program

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