Assistant Dietary Manager Resume Example Company Name

ASSISTANT DIETARY MANAGER

Summary

Skills

Meal planning
Vital sign monitoring
Health assessments
Diet coordination

Cooking instruction
Food science understanding
Team building

Experience

05/2018 to Current

Assistant Dietary ManagerCompany Name － City, State

Performed full nutritional assessments.
Notified registered dietician of individuals identified as high-risk.
Developed diets to meet nutritional requirements for people with special conditions.
Worked with food service personnel to update patient meal programs and public cafeteria menus.
Selected foods appropriate for individual patients dietary needs.
Created new dishes to develop healthier meal options for patients.
Improved operations by working with team members and customers to find workable solutions.
Worked closely with team members to deliver project requirements, develop solutions and meet deadlines.
Created agenda, materials and communications for team meetings.
Provided excellent service and attention to customers in face-to-face encounters and through phone conversations.

03/2013 to 05/2018

CookCompany Name － City, State

Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
Operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers.
Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
Developed strategies to enhance catering and retail foodservice revenue and productivity goals.
Prepared and plated [Number]+ dishes per shift for busy $[Amount] annual revenue restaurant.
Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
Operated all kitchen equipment safely to avoid injuries.
Measured and regulated oven, broiler and roaster operations for cooking at correct temperatures.
Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.

06/2005 to 02/2013

Assistant Dietary ManagerCompany Name － City, State

Notified registered dietician of individuals identified as high-risk.
Worked with food service personnel to update patient meal programs and public cafeteria menus.
Selected foods appropriate for individual patients dietary needs.
Improved operations by working with team members and customers to find workable solutions.
Worked closely with team members to deliver project requirements, develop solutions and meet deadlines.
Created agenda, materials and communications for team meetings.
Provided excellent service and attention to customers in face-to-face encounters and through phone conversations.

06/1997 to 05/2005

Cook/AideCompany Name － City, State

Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
Operated all bakery equipment, including ovens, proofers, fryers, sheeters, rounders, scales and mixers.
Weighed, measured and mixed ingredients, meticulously following recipes to produce quality dishes.
Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
Developed new recipes based on knowledge of consumer tastes,ideal nutritional needs and budgetary considerations.
Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
Prepared bakery and specialty products such as bagels, breads and pastries.
Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
Operated all kitchen equipment safely to avoid injuries.
Precooked certain items during slow periods to reduce wait times at lunch and dinner rush.
Created approximately [Number] orders simultaneously during busy periods with high accuracy, maintaining customer satisfaction and loyalty.
Prepared more than [Number] dishes per day in fast-paced [Type] environment while maintaining high customer satisfaction rate.
Chopped, diced, and sliced vegetables and fruit ahead of busy periods, including dinner rush.
Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Decorated cakes, cupcakes, tarts and pastries, and skillfully handled special order items.
Grilled and deep fried various foods, including [chicken], [Type] and [Type].

Education and Training

06/1995

High School DiplomaGainesville High School － City, State

12/2019

Certified Dietary Manager: Foods, Nutrition, And Wellness StudiesUniversity of Florida － City, State

Resume Overview

School Attended

Gainesville High School
University of Florida

Job Titles Held:

Assistant Dietary Manager
Cook
Cook/Aide

Degrees

High School Diploma
Certified Dietary Manager : Foods, Nutrition, And Wellness Studies

Assistant Dietary Manager Resume Example

Resume Score: 80%

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