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.• Provide timely and constructive feedback to all direct reports as and when required either formally or informally.• Conduct regular operations team meetings.• Support with recruitment, selection and onboarding of new team members.• Identify and action any training and development needs of new and existing team members.• Organise Duty management team and supervise shifts schedules/rotas, and completion of required reports on relevant systems.• Any other duties assigned or reasonably requested.

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. • Develop and implement protocols and individual nutritional care plans based on best practices for patients across the units.• Deliver care within the multidisciplinary team approach by attending ward rounds, team meetings, and clinical review meetings as necessary and where practicable.• Review, develop and implement clinical standards & protocols in line with current Health guidelines and Legislation with specific attention to the need’s high-risk patient groups including older adults and patients with life-limiting conditions.• Assist in the development of diet sheets and nutrition education material in collaboration with colleagues. Cooperate with the relevant staff responsible for the delivery of catering services, liaise with catering staff regarding the provision of therapeutic diets and provide advice on appropriate meals to ensure dietary requirements are met.• Initiate/facilitate/participate in multidisciplinary continuous quality improvement initiatives which will enhance the nutritional standard of care to patients.• Manage the hospital kitchen, placing supplies orders, executing stock control, inventory, and kitchen layout.• Supervise the patient’s meal production and distribution.• Assist in hiring, onboarding, and training new starters for the kitchen and catering department in the hospital

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 to clients (e.g. patients, residents, customers) for the purpose of meeting the goals of an organization, and improving client satisfaction.• 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.• Help athletes achieve their sporting goals through good nutritional practices.• Maintain and advance professional knowledge and keep up with technical and clinical progress in order to offer clients the best treatment available.• Formulate practical dietetics advice and resources by interpreting, translating, and evaluating relevant information from a variety of sources.

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 – 𝐁𝐫𝐚𝐳𝐢𝐥𝐉𝐮𝐥𝐲/𝟐𝟎𝟎𝟗 – 𝐍𝐨𝐯/𝟐𝟎𝟎𝟗 – 𝐄𝐬𝐜𝐨𝐥𝐚 𝐁𝐚𝐬𝐢𝐜𝐚 𝐌𝐮𝐧𝐢𝐜𝐢𝐩𝐚𝐥 𝐏𝐚𝐝𝐫𝐞 𝐉𝐨𝐬𝐞 𝐀𝐧𝐜𝐡𝐢𝐞𝐭𝐚 – 𝐂𝐡𝐚𝐩𝐞𝐜𝐨 - 𝐁𝐫𝐚𝐳𝐢𝐥• 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.• Support people who are unable to eat after major surgery or serious injury to ensure they continue to receive the nutrition they need.• Maintain and advance professional knowledge and keep up with technical and clinical progress in order to offer clients the best treatment available.• Formulate practical dietetics advice and resources by interpreting, translating, and evaluating relevant information from a variety of sources.