Richard Arumuganathan, Cnm Email and Phone Number

• Monitored temperatures on serving line and refrigerator equipment; ensured food storage and part of management team in Health and Safety.• Experience with Coding & Assessment for Moderate risk, New Admission, IDCC, and Care Conferences• Communicated between a multifaceted teams and RD for planning of meals and unforeseen circumstances of resident' conditions.• Orders food from Sysco, Weston, and Bamford.• Responsible for payroll, invoice, budget, audit, inventory, hiring… Show more • Monitored temperatures on serving line and refrigerator equipment; ensured food storage and part of management team in Health and Safety.• Experience with Coding & Assessment for Moderate risk, New Admission, IDCC, and Care Conferences• Communicated between a multifaceted teams and RD for planning of meals and unforeseen circumstances of resident' conditions.• Orders food from Sysco, Weston, and Bamford.• Responsible for payroll, invoice, budget, audit, inventory, hiring, training, coaching, schedule, petty cash, and expenses report.• Create theme menu and produce to residents• Participated in Food Committee meeting, Circle of Hire, Resident Quality & Safety meeting, Health & Safety meeting, and Daily Risk & Morning meeting• Worked on Therapeutic Diet on” Webtrition / Menu works software” regarding Menu changes and get approved by Dietitian.• Reported to Regional Manager regarding any concerns.• Communicated with Union Stewards / Union Rep regarding concerns.• Communicated with food suppliers and service providers for home needs• Discussed with family members regarding resident’s plan of care and solved family concern via email, phone or in person.• RD sheets updated on Kardex, beverage cart, and snack cart. • Updating nourishments stickers on Bridge software.• Leading a team for regular basis and Monthly basis Show less

• Monitored temperatures on serving line and refrigerator equipment; ensured food storage and part of management team in Health and Safety.• Experience with Coding: Low, Moderate, High risk; Tube feeding for moderate risk: Assessment and Coding, New Admission, IDCC, and Care Conferences• Communicated between a multifaceted teams and RD for planning of meals and unforeseen circumstances of resident' conditions.• Orders food from Sysco, Weston, and Bamford.• Responsible for… Show more • Monitored temperatures on serving line and refrigerator equipment; ensured food storage and part of management team in Health and Safety.• Experience with Coding: Low, Moderate, High risk; Tube feeding for moderate risk: Assessment and Coding, New Admission, IDCC, and Care Conferences• Communicated between a multifaceted teams and RD for planning of meals and unforeseen circumstances of resident' conditions.• Orders food from Sysco, Weston, and Bamford.• Responsible for payroll, invoice, budget, audit, inventory, hiring, training, coaching, schedule, petty cash, and expenses report.• Create theme menu and produce to residents• Participated in Food Committee meeting, Circle of Hire, Resident Quality & Safety meeting, Health & Safety meeting, and Daily Risk & Morning meeting• Worked on Therapeutic Diet on” Webtrition / Menu works software” regarding Menu changes and get approved by Dietitian.• Worked with different homes (Fieldstone, Maple Grove, Langstaff, Woodbridge, Hawthorn and Woods Care Community) • Reported to Regional Manager regarding any concerns.• Directly worked with different home Dietitian or Executive Director regarding dietary services or clinical.• Communicated with Union Stewards regarding concerns.• Communicated with food suppliers and service providers for home needs• Accepting for placement for students and played preceptor role.• Discussed with family members regarding resident’s plan of care and solved family concern via email, phone or in person.• RD sheets updated on Kardex, beverage cart, and snack cart. • Updating nourishments stickers on Bridge software.• Leading a team for regular basis and Monthly basis Show less

• Coordinate communication between front of the house and back of the house staff• Prepare shift schedules• Supervise kitchen and wait staff and provide assistance, as needed• Keep detailed records of daily, weekly and monthly costs and revenues• Monitor compliance with safety and hygiene regulations

• Prepared meals for large services and events containing up to 200 people• Prepared sauce, meats, fish, vegetables, and desserts• Used varied recipes, methods, and techniques to create customs meals