Gary Douylliez. Cdm, Cfpp Email & Phone Number

Deltona, Fl, Us

United States

Deland, Florida, United States

De Land, Florida, United States

United States

Deland, Fl - The Cloisters

Holly Hill, Fl - Bishops Glen

Debary, Fl

Jacksonville, Florida Area

Develops department policies and procedures to provide direction of menu formation, food preparation, distribution and service, budgeting, purchasing, sanitation standards, safety practices, staffing and staff development,, quality assurance programs; assure compliance with standard practices and regulatory agency requirements.Responsibilities include management of food service personnel, food supplies and kitchen equipment, food production, and routing nutritional aspects of food services. Utilizes services of Dietitian (Consultant) as required for development of special diets and menus.

Clyde E Lassen State Veterans' Nursing Home

Responsible for overall management of dietary team of 14, as lead supervisor. Managed and participated with staff in assuring all FDVA standards are met in regards to food quality, resident service and safety standards. Responsible for purchasing of all food, equipment & supplies, along with maintaining department budget. Evaluated and planned menus, cleaning schedules & staff schedules. Interviewed, hired, counseled and evaluated department staff. Worked with RD and CDM to assure residents nutritional requirements are met. Participated in Nutrition commitee and resident care plans, lead nutrition commitee in the abscence of CDM.

St Augustine / Palm Coast

Responsible for maintaining excellent customer relationships with existing customers. Constantly working to cultivate and build customer base. Outside field sales, responsible for handling all customer issues in territory.

St Augustine, Fl

Created and implemented their dinner service. Served as dinner chef and Sunday brunch chef for 6+ months. I have also served as owners mentor since opening, advising on various aspects of restaurant operation.

Responsible for all aspects of food & beverage operation for a 32+ unit group of lodging properties. Lead chef, responsible for menu development, scheduling, ordering, planning all special events and weddings, social media, gift center. Also developed a line of gift baskets & food items for sale to our customers. 1791 Granola, Apple Butter, Preserves, Dip Mixes, etc.

Developed a restaurant, gift & specialty foods store operation and through excellent culinary & customer service, brought the operation to be the leading lunch and catering business in the area. Interacted with clients and used excellent organizational skills to arrange and coordinate special events that included weddings, political and social receptions, holiday parties, as well as everyday lunch and dinner planning. Developed menu, managed 15+ employees, payroll, accounting, inventory

Dietary Manager Course, A

Certified Dietary Manager

Business/Commerce, General