I am fully engaged in providing Uncompromised Safety, Superior Quality, Memorable patient/customers Experiences, and Financial Steward ship by: inspiring responsible attitude, ensuring quality results and supervising resources through a team approach for each hospitals, and multiple food sites and venues.
Skills
I have good organizational skills and the ability to work independently.
Ten yearsā experience being a health care supervisor.
I demonstrate good written, oral, and interpersonal communicational skills.
I have the ability to personalize and organize to maximize quality, value, and service.
I have the ability to maintain confidentiality.
I have the ability to relate to customers staff, venders, management, patient, visitors and physicians.
I have the ability to stand for extended periods, replace associates in position as needed, push 400-pounds food cart, and lift 30 plus pounds as needed basis.
I have the ability to work and maintain composure in an often stressful environment.
I have the ability to analyze various situations and provide possible solutions to issues.
I have the ability to communicate at professional levels with respect at all times, based upon the comprehension level of the individual I am addressing.
I have the ability to work extender hours to Sean issue to resolution.
I have the ability to look beyond area of report to make sure all areas are running smoothly.
I have to ability to audit cash, balancing safe, pull report, and signing in/out cashiers.
Thirty yearsā experience in health care cooking.
I have good hand and eye coordination.
I have the knowledge to use and safely clean a standard meat slicer, use a 10 inch knife, and working of basic food service kitchen equipment.
I have the ability to and perform basic math skills at a high school level.
I have the knowledge for food safety and food prep.
I have the ability to work in a team environment in stressful situations.
Have the ability to print, follow and produce a standardized recipe.
I have the ability to handle large volumes while being courteous, efficient and professional at all times.
I have the ability to remember multiple tasks, unwritten food orders simultaneously.
Have the ability to provide quality food to patients, cafeteria, and catered events with consistency and efficiency using the highest of standard.
Education and Training
Eau Gallie High SchoolMelbourne, FLExpected in 1982 ā āHigh School Diploma: - GPA:
Brevard Community CollegeMelbourne, FLExpected in ā ā: - GPA:
Experience
Adventhealth - Cook Tavares, FL, 09/2021 - Current
Carried pans, kettles and trays of food to and from work stations, stove and refrigerator.
Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Coordinated orders to expedite food from kitchen according to cook time and delivery time.
Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Grilled and deep fried various foods from meats to potatoes.
Streamlined food preparation and presentation tasks and recommended changes to boost cost savings.
Set up and performed initial prep work for soups, sauces and salads.
Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Replenished food items from inventory and rotated ingredients.
Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
Regulated oven, broiler and roaster operations for cooking at correct temperatures.
Chopped, diced and sliced vegetables and fruit ahead of rush periods.
Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
Received and stored food and supplies.
Handled advanced thawing and food pre-preparation for upcoming meals.
Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
Adhered to regulatory standards regarding safe and sanitary food prep.
Maintained clean and orderly appearance throughout kitchen and dining area.
Made meals in accordance with company standards and requirements.
Operated kitchen equipment in alignment with OSHA protocols and manufacture instructions.
Modified standard recipes to address customer requests for substitutions or allergen concerns.
Adventhealth - Cook New York, NY, 01/2014 - 08/2021
Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Carried pans, kettles and trays of food to and from work stations, stove and refrigerator.
Regulated oven, broiler and roaster operations for cooking at correct temperatures.
Streamlined food preparation and presentation tasks and recommended changes to boost cost savings.
Replenished food items from inventory and rotated ingredients.
Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Coordinated orders to expedite food from kitchen according to cook time and delivery time.
Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
Chopped, diced and sliced vegetables and fruit ahead of rush periods.
Grilled and deep fried various foods from meats to potatoes.
Made meals in accordance with company standards and requirements.
Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
Handled advanced thawing and food pre-preparation for upcoming meals.
Adhered to regulatory standards regarding safe and sanitary food prep.
Maintained clean and orderly appearance throughout kitchen and dining area.
Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
Received and stored food and supplies.
Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
Set up and performed initial prep work for soups, sauces and salads.
I set a positive example for the department associate through positive attitude and cooperation to assure the completion of goals, and model and mentor the ICARE PROMISE.
I achieve a Gallup score in 75th percentile or higher each year.
My area of report successfully completes monthly safety inspections.
My area of responsibility completes Consumer health sanitation inspection quarterly.
I complete all new associatesā files by 30 days of hire, Files to include: application, department orientation information, competency checklist, associate information sheet.
Annually, within 30 days of associate hire date; I will update file with the following: evaluation, annual competency checklist, mandatory information.
I am responsible for coordination and implementation of staff orientation including monitoring progress.
Identifies and plans for development need of staff.
I assist the employees in establishing education goals for improvement of their clinical/ culinary skills as appropriate to their personal career goals.
I serve as role model for all staff by setting an example of high standard in conduct, attitude, performance and patient/ family relation.
I ensure schedules are completed on time and in compliance with approved staffing plan.
I maintains the setting of being a working supervisor, well versed in covering of own area of report and a willingness to help other areas of need.
Holmes Regional Medical Center - Cook City, STATE, 04/1988 - 12/2002
I focus on patient safety; all foods must be stored labeled properly following the proper food handling procedures.
I focus on departmental sanitation procedures must be adhere to in accordance with department of health standards.
I make sure food is tasty and visible appealing.
I maintain and clean all equipment and work area before leaving for the day.
I am accountable for the product I prepared; they coincide with recipe in the area of taste, consistency and overall appearance. I make sure that all food is presented in an attractive manner.
I serve on the front line at least once a week to interact with customers and received feedback on their product.
I do meal rounds once a month to received feedback from patients on the quality of their meals.
Execute standardized recipes using the computer to help assure that establish par levels are in alignment with patient census.
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