Fernanda Carbonera Email & Phone Number

Dublin, IE

Dublin, County Dublin, Ireland

Dublin, County Dublin, Ireland

Presidente Getúlio, Santa Catarina, Brazil

• Lead and Manage the delivery of Patient Food Services across the hospital.
• Coordinate daily Front of the House and Back of the House ward operations to ensure our team continually strives to improve the experience of all patients.
• Respond efficiently and accurately to customer feedback regarding products & services and ensure prompt corrective actions are put in place where required.
• Ensure compliance with SOPs implementation in all aspects of the on-site patient feeding operation.
• Monitor compliance as per Company food safety policies and procedures and legislative requirements.
• Responsible for compliance on food and H&S legislation, ensuring effective communications with the local EHO and taking all necessary actions within the area of responsibility.

Florianópolis, Santa Catarina, Brazil

Itajaí, Santa Catarina

• Clinical Dietitian – May/2016 – Mar/2020 Patient Food Service Supervisor – May/015
• Responsible for the organisation, provision & evaluation of the Nutrition and Dietetic Services to patients.
• Develop, implement & monitor a plan of care, based on an assessment of the patient’s nutritional needs.
• Provide follow-up nutritional assessments, up-to-date care plans and patient reviews as required.
• Liaise with the medical / nursing teams, health professionals and other members of hospital staff in planning the nutritional care of patients.
• Communicate nutritional data through established written record systems in an established format.

Brazil

• Assess the strengths and needs of services, programs, and projects related to food services, identifying, obtaining, and interpreting information (e.g., demographic, financial or human resources information) relevant.
• Manage food services, programs, and projects, identifying goals, and developing strategies and action plans (e.g., coordinating the implementation of a food safety training program for new employees).
• Develop, implement, and modify menus for diverse settings in accordance with Local Food Guide and provincial standards.
• Develop budgets and financial plans to meet the goals of the company services, programs, and projects.
• Collaborate, plan, coordinate, and evaluate activities to meet the organization’s goals and objectives (e.g., developing a plan to implement a workplace harassment policy).
• Demonstrate effective human resource performance management and development (e.g. developing and implementing a customer service training program for dietary aides).

Brazil

• Develop and constantly re-assess product and solution knowledge, to drive self-sufficiency and better educate prospects.
• Proactively profile target customers to allow for strategic approaches.
• Ensure all target customers and current clients are kept informed on product changes/improvements, as well as industry-specific/company.
• Effectively map accounts and markets to align a business plan and strategy.

Brazil

• Engage with patients and assess their needs.
• Develop diets that patients can adopt into their daily lives.
• Determine appropriate dietary modifications needed to promote health or treat disease and formulate an appropriate treatment plan.
• Treat patients whose symptoms are triggered or increased by eating particular foods.
• Work with local community groups to encourage healthy eating, and to improve cooking skills, taking account of different cultural and social attitudes to food and drink.
• Support people who are unable to eat after major surgery or serious injury to ensure they continue to receive the nutrition they need.

Brazil

• 𝐎𝐜𝐭/𝟐𝟎𝟏𝟎 – 𝐃𝐞𝐜/𝟐𝟎𝟏𝟎 – 𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭𝐞 𝐒𝐩𝐞𝐭𝐭𝐮𝐬 – 𝐂𝐡𝐚𝐩𝐞𝐜𝐨 - 𝐁𝐫𝐚𝐳𝐢𝐥𝐉𝐮𝐥𝐲/𝟐𝟎𝟏𝟎 – 𝐒𝐞𝐩𝐭/𝟐𝟎𝟏𝟎 – 𝐇𝐨𝐬𝐩𝐢𝐭𝐚𝐥 𝐫𝐞𝐠𝐢𝐨𝐧𝐚𝐥 𝐝𝐨 𝐎𝐞𝐬𝐭𝐞 – 𝐂𝐡𝐚𝐩𝐞𝐜𝐨 – 𝐁𝐫𝐚𝐳𝐢𝐥𝐅𝐞𝐯/𝟐𝟎𝟏𝟎 – 𝐉𝐮𝐧𝐞/𝟐𝟎𝟏𝟎 – 𝐂𝐞𝐧𝐭𝐫𝐨 𝐈𝐧𝐭𝐞𝐠𝐫𝐚𝐝𝐨 𝐝𝐞 𝐒𝐚𝐮𝐝𝐞 𝐝𝐨 𝐎𝐞𝐬𝐭𝐞 - 𝐂𝐈𝐒𝐎𝐄𝐒𝐓𝐄 – 𝐂𝐡𝐚𝐩𝐞𝐜𝐨 –.
• Engage with patients and assess their needs.
• Assist with the development of the diet that patients can adopt into their daily lives.
• Assist in determining appropriate dietary modifications needed to promote health or treat disease and formulate an appropriate treatment plan.
• Assist in the treatment of patients whose symptoms are triggered or increased by eating particular foods.
• Work with local community groups to encourage healthy eating, and to improve cooking skills, taking account of different cultural and social attitudes to food and drink.