Toronto, Ontario, Canada
• Graduate of Food and Nutrition Management at Centennial College • Member of Canadian Society of Nutrition Managers • Working knowledge of a variety of diets and textures, therapeutic menu and Canada's Food Guide • Experienced in HACCP standards, food safety procedures and WHMIS • Professional team player- able to supervise, direct and lead staff • Proficient in Microsoft Office Suites Suites and Nutrition software
• Experienced with Sysco Source, I-CARE, Computrition • Actively participates in the recruitment process of new frontline staff providing departmental orientation and training, as well as evaluating and supporting the development of frontline staff. • Involved in improving and ongoing review of a 3-week menu cycle. • Responsible for inventory control, auditing and overseeing the preparation and distribution of client/patient meals. • Ensures standard of food preparation and services are met by monitoring portion control, food temperature, food quality, correct storage, and handling procedure, all in accordance with Public Health Standards and departmental policies and procedures. • Conducts training, as needed, for frontline staff on Outbreak Management Infection Control procedures and protocols. • Assists in procuring food, small wares, and safety equipment from various suppliers. • Conducts monthly reconciliation of cost transfers, Visa purchases while following record keeping procedures. • One of the primary leads in communicating with chemical suppliers and for arranging equipment repairs. • Supervising about 20 staff daily in a unionized environment. • Strong customer service skills, coaching and teambuilding skills, as well as strong leadership, decision making skills and professional manner with patients and staff.
• Participates with other members of the department in achieving departmental goals and objectives. • Co-ordinates with the Diet Clerk for any meal ticket discrepancies and diet changes of clients. • Prepares and portions supplements, nourishments and snacks based on tally guide per meal and day. • Trained 2 crew members on different units and floors following the job routine set up by the management team. • Attends regular in-services as needed. • Serves food trays to 24-50 clients in different assigned floors. • Cleans up the servery and dining area with the proper concentration of Sanitizer. • Participates in a specific cold belt line position ensuring the meal trays are up to golden standard (presentation, quality, temperature and specific diet needs). • Performs different daily duties per shift such as portioning milk/yogurt/pudding for HS snack, cleaning wagons, portioning soups/desserts, wrapping cutlery, making toast and salads, preparing sandwiches, etc. • Replenishes bulk stock on the belt line (ensure, ensure plus, boost, soya milk, fruits, 125/250mL milk, skim milk, lactaid milk, etc.) as needed. • Records accurate temperature readings • Ensures adherence to quality assurance, occupational health and safety act and sanitation code. • Informs Food Service Supervisor of meal service, menu items and production requirements/ concerns. • Performs specific dishroom duties (scrap, dirty end, clean end, clean carts) as assigned by supervisor. of fridges and dishwasher machine.
• Inputs diet orders in Hospitality Suite Computrition according to filled out menus by Dietitians following the clients individual therapeutic and special diet orders. • Effectively communicates with the Dietitian, Nursing staff, Cooks and Supervisors with any diet discrepancies. • Establishes and maintains individualized patient files in the dietary Hospitality Suite Computrition. • Inputs new admissions and diet order changes into Hospitality Suite making the appropriate changes per 3 week menus. • Identifies and monitors about 250 clients daily to ensure tray tickets, nourishments and snacks (AM, PM and HS) are complete and accurate. • Handles clients' complaints with food quality/service and communicates problems to Dietitian, Food Service Supervisor or Nursing staff. • Evaluates situations and makes discretionary decisions based on departmental policies, procedures and nutritional practices. • Daily prints tally guides, tray tickets, production sheets for all food service staff making the right adjustments based on operational needs. • Vast knowledge of different therapeutic diets and attention to detail. • Demonstrates verbal and written communication skills. • Works safely in accordance with the Occupational Health and Safety Act. • Excellent computer and keyboarding skills with average of 43 WPM.
• Rotates food according to FIFO method, expiry dates and informs supervisor regarding stock. • Sets up two sides of dining room for meal service of approximately 40 residents. • Prepares and portions juice, water, nourishment, dessert, soup, hot and cold entree for all clients on the floor assigned following the order and diet restrictions of the resident. • Cleans up servery, dining room, steam table and other duties as assigned in daily checklist. • Participates with other members of the department in achieving goals and objectives. • Records temperature of food, fridge and dish machine and reports temperatures that are not in the proper range • Records shortages, overages at mealtimes. • Performs assigned duties in the dishroom using the three compartment sink and dish machine. • Sorts and disposes of garbage as per policy and procedure.
• Responsible for maintaining the cleanliness of the kitchen and equipment. • Attends regular in-services as needed. • Participates with the other members of the department in order to achieve departmental goals and objectives. • Informs the Food Service Manager for any meal service, menu items and production requirements/concerns • Sets up the dining room for about 88 residents and guests. • Serves hot and cold options for breakfast/lunch/dinner to residents and guests per request as to the menu or by special order. • Prepares and portions juices and desserts according to the residents diet. • Performs dishwashing duties and clean up of dining room such as removing table cloths, wiping all tables, sweeping and mopping, etc. • Records accurate readings of fridges and dishwasher. • Sets up (biscuits, muffins, coffee, tea, ice water) and cleans the café. • Replenishes stock on milk, cereals, coffee bags, tea bags, juices, etc as needed.
• Caters to schools, day care agencies and special events. • Prepares food from scratch based on production sheet for the following day. • Portions vegetables, desserts, snacks, entrée, bread, fruits following the production sheet for the specified schools. • Maintains cleanliness and sanitation of work area. • Cleans the whole factory work areas at the end of day including washrooms and locker rooms. • Creates the stickers for all schools and writes the amount to be portioned based on daily production sheets. • Positions in a specific area in the basket line placing the right food entrée, snack, dessert, or fruits are placed in the correct basket of the specified school.
Responsibilities include but not limited to ensuring policies and procedures of the restaurant is executed with in the day- to- day operations; providing exceptional customer service; assembling, organizing and maintaining supplies in service area; involved in disciplining and training staff. • Audited 85% of waste management and daily inventory tracking sheets to maintain standard food cost waste and accurately tracking of daily food products. • Receives stock inventory from supplier ensuring all orders are accurate and in top notch condition based on policies and procedure guidelines. • Assisted Restaurant Manager in hiring new crew members and conducting first interview screening. • Daily checked and logged food temperatures before serving to the customers. • Created a computerized weekly schedule of over 100 staff members following the labor laws and projected income value of the restaurant. • Provided direct and indirect supervision to staff as needed. • Supervised training and orientation of all crew members both old and new. • Provides golden standard customer service to all customers with highly positive results to all customers showing sensitivity to their individual needs. • Maintains high standards of quality and quantity controls, portion control and merchandising techniques with all food products per policies and procedures of the operation. • Managed and conducted promotions of certain staff members as crew trainers to further develop their potential.