Lisa jones
Picayune
Summary
Dynamic Dietary Cook with a proven track record at Trinity Trace, excelling in food presentation and sanitation procedures. Enhanced patient satisfaction by tailoring meals to individual dietary needs, while effectively managing inventory and fostering teamwork. Skilled in menu planning and maintaining high-quality standards, ensuring a nourishing dining experience for all residents.
Overview
15
15
years of professional experience
Work History
Dietary Cook
Trinity Trace
05.2010 - 06.2025
- Assisted in preparing nutritious meals following dietary guidelines and safety standards.
- Learned food preparation techniques to ensure quality and consistency in meal service.
- Maintained cleanliness of kitchen equipment and work areas, adhering to health regulations.
- Supported inventory management by organizing food supplies and maintaining stock levels.
- Adapted quickly to changing menus and dietary requirements as needed throughout shifts.
- Maintained a clean and sanitary work environment, adhering to health department regulations and safety protocols.
- Prepared, apportioned and served menu and specialized food items developed to meet facility residents' unique dietary needs.
- Ensured timely meal service by coordinating cooking schedules and prioritizing tasks based on patient needs.
- Kept accurate records of patient dietary information for reference during meal planning and preparation stages.
- Followed standard recipes, menus and apportions according to established standards.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Promoted teamwork among kitchen staff by fostering open communication and addressing issues promptly.
- Trained new staff members in kitchen procedures, equipment usage, and recipe preparation to maintain quality standards.
- Provided nourishing and health-conscious food to customers under sanitary conditions.
- Maintained awareness of individual dietary needs of residents and verified proper delivery of meals to correct residents.
- Streamlined food production processes by organizing workstations and utilizing time-saving techniques.
- Responded to notes and complaints concerning menu items and meals, working to develop resolutions and satisfy residents' tastes and preferences.
- Sanitized and organized kitchen preparation areas and equipment according to food and health safety standards.
- Maintained a positive work atmosphere by addressing any conflicts or concerns in a proactive and professional manner.
- Managed food preparation for special events, ensuring diverse menu options that catered to varied dietary requirements.
- Achieved cost savings through careful ingredient selection, bulk purchasing, and minimizing waste.
- Performed tasks pertaining to transportation, preparation and setting up of delivery meals.
- Upheld high standards of presentation for all meals served, contributing to an elevated dining experience for patients.
- Enhanced kitchen efficiency by implementing standardized recipes and portion control guidelines.
- Prepared food for special parties and groups.
- Increased customer satisfaction with personalized attention to individual dietary concerns or allergies during meal preparation.
- Weighed, measured and processed ingredients according to recipe specifications and dietary requirements.
- Developed strong working relationships with suppliers, negotiating competitive pricing without compromising on quality ingredients.
- Collaborated with dietitians to develop specialized menus for patients with specific dietary restrictions.
- Improved patient satisfaction by tailoring meal plans according to dietary needs and preferences.
- Assisted in hiring and evaluating of new kitchen staff.
- Trained and supervised new kitchen staff on food preparation and safety protocols.
- Monitored food temperatures throughout preparation and serving process.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Cooked meals according to administrative policies, health code regulations and food service standards.
- Followed proper procedures for use of government-provided commodities.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Collected payments and observed customers for suspicious behavior.
- Planned menus complying with established health guidelines and budget limitations.
Education
High School Diploma -
Skills
- Food psentation
- Plates presentation
- Supply restocking
- Sanitation procedures
Timeline
Dietary Cook
Trinity Trace
05.2010 - 06.2025