- , , 100 Montgomery St. 10th Floor
- H: (555) 432-1000
- C:
- resumesample@example.com
- Date of Birth:
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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 7 years experience in the field with conversational skills in english and spanish.
- Documentation and Recordkeeping
- Staffing and Sales Reporting
- Inventory Management
- Employee Performance Evaluations
- Problem Solving
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- Recruitment and Hiring
- Monitoring Food Preparation
- Training and Onboarding
- Investigating Complaints
- Reliable and Responsible
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Dietary Manager, 11/2017 - Current
Diversicare – Bellevue, KY,
- Monitored production to check safety, standardized production and appropriate portioning.
- Interviewed, hired and trained dietary personnel to provide optimal service.
- Visited with residents to inquire about satisfaction, quality and personal preferences.
- Consulted with dietitians to plan menus appropriate for patient needs.
- Purchased food supplies for department according to budget limitations.
- Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
- Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
- Set schedules for [Number] staff by planning and designating shifts and hours.
- Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Motivated staff to perform at peak efficiency and quality.
- Organized and oversaw food service training to educate employees on various tasks, including resetting tables, relaying orders to cooks and upselling food and beverages.
- Hired and managed all kitchen staff.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Oversaw food preparation and monitored safety protocols.
- Verified prepared food met all standards for quality and quantity before serving to customers.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Dietary Manager, 01/2016 - 11/2017
Diversicare – Donelson, TN,
- Monitored production to check safety, standardized production and appropriate portioning.
- Interviewed, hired and trained dietary personnel to provide optimal service.
- Visited with residents to inquire about satisfaction, quality and personal preferences.
- Consulted with dietitians to plan menus appropriate for patient needs.
- Purchased food supplies for department according to budget limitations.
- Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
- Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
- Set schedules for [Number] staff by planning and designating shifts and hours.
- Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Motivated staff to perform at peak efficiency and quality.
- Organized and oversaw food service training to educate employees on various tasks, including resetting tables, relaying orders to cooks and upselling food and beverages.
- Hired and managed all kitchen staff.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Oversaw food preparation and monitored safety protocols.
- Verified prepared food met all standards for quality and quantity before serving to customers.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Dietary Aide/Cook, 01/2014 - 12/2015
Azria Health – Olathe, KS,
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Enhanced and maintained central standardized recipe and ingredient repository, including nutritional and cost information.
- Verified proper portion sizes and consistently attained high food quality standards.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Waitress, 01/2010 - 05/2013
Hyatt Hotels Corp. – Omaha, NE,
- Greeted customers and presented menus
- Made suggestions based on their preferences
- Prepared beverages and filled food orders for customers.
- Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
- Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
- Maintained order efficiency and accuracy through clear communication with kitchen staff, earning numerous recommendations from satisfied customers.
Dietary Manager Course : Business Management, Expected in 05/2016
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Temple College - Temple, TX
GPA:
High School Diploma: , Expected in 05/2013
-
San Saba High School - San Saba, TX
GPA:
- Dietary Manager Course Training - 2016-Current
- Learn2Serve Certified- 2016-Current
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