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Assistant Dietary Manager Resume Example

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Jessica Claire
  • , , 100 Montgomery St. 10th Floor
  • H: (555) 432-1000
  • C:
  • resumesample@example.com
  • Date of Birth:
  • India:
  • :
  • single:
Professional Summary

Hardworking Dietary Manager knowledgeable about running high-quality department for Type facilities. Adept at ordering food, planning menus and training team members.

Results-oriented dietary professional with excellent leadership and planning abilities. Familiar with working with dietitian staff to set appropriate menus and building strong relationships with residents. Offering Number years' experience in the field.

Experienced in coordinating nutrition care with healthcare team. Strong supervisor with an understanding of food production, cleaning and recordkeeping needs. Conversational skills in Language.

Successful at keeping dietary operations running smoothly, maintaining costs and improving menu offerings. Bringing expertise in food safety, good communication skills and an adaptable approach to solving routine and complex issues.

Energetic Kitchen Manager enthusiastic about working with high-performance teams. Personable, responsible, and hardworking professional. Dedicated to innovative dishes, effective budgeting and top-of-the-line customer service.

Experienced Job title successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities. Number years of progressive leadership experience.

Ambitious, career-focused jobseeker, anxious to obtain an entry-level Job Title position to help launch career while achieving company goals.

Organized and dependable candidate successful at managing multiple priorities while maintaining a strong work ethic and exhibiting a positive attitude. Willingness to take on added responsibilities to meet team goals.

Experienced Job Title with over Number years of experience in Industry. Excellent reputation for resolving problems and improving customer satisfaction.

Enthusiastic Job Title eager to contribute to team success through hard work, attention to detail and excellent organizational skills. Clear understanding of Task and Task and training in Skill. Motivated to learn, grow and excel in Industry.

Dedicated Industry professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.

To seek and maintain a full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Reliable Intern studying Area of study seeks an internship opportunity to expand skills and gain valuable real-world experience.

Hardworking and passionate jobseeker with strong organizational skills eager to secure entry-level Job Title position in Type environment. Ready to help team achieve company goals.

Driven student leveraging studies in Area of study seeks real-world experience as Job Title. Offers strong interpersonal and task prioritization skills.

Reliable employee seeking Job Title position. Offering excellent communication and good judgment.

Friendly student available for weekend, evening and holiday shifts. Considered hardworking, punctual and driven.

Job Title with over Number years of successful experience in Skill and Skill. Recognized consistently for performance excellence and contributions to success in Industry industry. Strengths in Skill and Skill backed by training in Area of study.

Skills
  • Menu planning abilities
  • Recordkeeping skills
  • Delivery oversight
  • Kitchen staff coordination
  • Scheduling
  • Food plating and presentation
  • Recipes and menu planning
  • Recruitment
  • Workflow planning
  • Safe food handling
  • Strategic planning
  • Cost controls
  • Kitchen equipment operation and maintenance
  • Budgeting
  • Department management
  • Supply coordination
Work History
Assistant Dietary Manager, 08/2020 to Current
Five Points Healthcare Ponte Vedra, FL,
  • Monitored production to check safety, standardized production and appropriate portioning.
  • Interviewed, hired and trained dietary personnel to provide optimal service.
  • Consulted with dietitians to plan menus appropriate for patient needs.
  • Purchased food supplies for department according to budget limitations.
  • Visited with residents to inquire about satisfaction, quality and personal preferences.
  • Developed unique events and special promotions, including Type and Type to drive sales.
  • Helped general management develop prices based on inventory costs and portion sizes.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Motivated staff to perform at peak efficiency and quality.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Enhanced sales by promoting Type products and assisting with creative menu selections.
  • Reduced financial inaccuracies by using Software system while verifying receipts.
  • Oversaw food preparation and monitored safety protocols.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Organized and oversaw food service training to educate employees on various tasks, including resetting tables, relaying orders to cooks and upselling food and beverages.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Maximized quality assurance by completing frequent line checks.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Hired and managed all kitchen staff.
  • Purchased food and cultivated strong vendor relationships.
  • Coordinated and organized all restaurant inventory.
  • Verified prepared food met all standards for quality and quantity before serving to customers.
  • Handled money, balanced tills, processed credit card payment batches and prepared bank deposits, maintaining Number% accuracy.
  • Increased kitchen efficiency Number% by streamlining processes, reducing waste and mentoring team members on proper procedures.
  • Enhanced business productivity by training Number team members and Number servers on best practices and protocols.
Cook, 07/2019 to 08/2020
Dignity Health Elk Grove, CA,
  • Assisted chef with planning easy but elegant appetizers to spark customer interest.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Managed kitchen staff, supervised preparation of foods ,and explained steps for readying specialty items.
  • Reduced restaurant's annual food and labor costs through proper budgeting, scheduling and management of inventory.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
  • Transitioned between breakfast and lunch service.
  • Communicated closely with servers to fully understand special orders for customers, including those with food allergies and gluten intolerance.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Maintained central standardized recipe and ingredient repository, including nutritional and cost information.
  • Mentored staff in expectations and parameters of kitchen goals and daily work.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Safely used kitchen equipment and reduced risk of injuries and burns.
Cook, 09/2017 to 01/2020
Dignity Health Tacoma, WA,
  • Assisted chef with planning easy but elegant appetizers to spark customer interest.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Managed kitchen staff, supervised preparation of foods ,and explained steps for readying specialty items.
  • Reduced restaurant's annual food and labor costs through proper budgeting, scheduling and management of inventory.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Transitioned between breakfast and lunch service.
  • Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
  • Communicated closely with servers to fully understand special orders for customers, including those with food allergies and gluten intolerance.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Recommended menu items for new dish development, holidays, special events and promotions.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
  • Mentored staff in expectations and parameters of kitchen goals and daily work.
  • Maintained central standardized recipe and ingredient repository, including nutritional and cost information.
  • Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Met production requirements for banquet and outlet desserts and breakfast pastries.
  • Safely used kitchen equipment and reduced risk of injuries and burns.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Ordered and received products and supplies to stock kitchen areas.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Education
Diploma : , Expected in 05/1997
to
Jacksonville High School - Jacksonville, Illinois ,
GPA:
Certifications
  • Area of certification, Company Name - Timeframe
  • Certified Job Title, Company Name - Timeframe
  • Area of certification Training - Timeframe
  • Licensed Job Title - Timeframe
  • Area of expertise License - Timeframe

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Resume Overview

School Attended
  • Jacksonville High School
Job Titles Held:
  • Assistant Dietary Manager
  • Cook
  • Cook
Degrees
  • Diploma