budget control, logistics and planning.

Director of Logistics, Planning and Food Services. Maintain close contact with the administrator at the facility to ensure highest level of client satisfaction possible. Build and maintain a great menu that aligns with the residents’ needs and diet requirements. Consistent execution of recruiting plan to ensure the right quantity and quality of talent. Screen and select candidates according to the facility’s specific job profiles and workforce forecasts. Comply with all operational standards and employment laws and regulations.Provides constant communications of service issues to appropriate personnel and departments. Ensures accurate and timely completion of daily and weekly tasks. Oversees Safety and Human Resources programs in the dietary department. Assists Administrator on labor and safety issues. Assists and provides coverage throughout departments during vacations, holidays and irregular work schedules. Manages payroll data.Collaborate with the vice president and the administrator to determine logistics, procurement and needs assessments, planning, and business alignment and cost/benefit analysis.Ensure adherence to all compliance and safety programs of the department of health.Oversee and manage physical facility, coordinate with various vendors, and maintain open lines of communication.Ensure that all residents, families and guests are served in a courteous, timely manner. Maintain high food quality and attractive food appearance in accordance with menu specifications, which results in the achievement residents’ satisfactions.Maintains records: including temperature logs for refrigeration, freezer, dishwasher log, and food daily.

Develops and implements food services policies, procedures, and job descriptions. Plans menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines. Adjusts recipes to appropriate yield. Develops food services budgets and monitors adherence to the budget. Initiates corrective action when food services costs deviate from the budget. Orders food and chemical supplies for the kitchen. Monitors the quality and consistency of the food to include food temperatures, portion control, palatability and attractiveness of food, and implements changes to ensure quality according to established standards. Inventories food items monthly. Receives and validates all food deliveries against order form. Establishes and maintains an accurate system for the tracking of meals served. Negotiates and signs food service agreements with vendors. Monitors and corrects safety and sanitation procedures in the kitchenInteracts with residents during meal times to monitor resident satisfaction or complaints about food service. Standardizes recipes and tests new products in meal service. Selects, schedules, and conducts orientation and in-service educational programs for personnel. Attends education and training sessions to improve knowledge and skills as a Food Service Manager. Prepares departmental budget. Monitors monthly expenditures to include explanation of significant variances to ensure compliance with budget. Assists other departments to ensure an organized and uniform system of services to residents. Evaluates and recommends equipment purchases according to established procedures Prepares departmental objectives based on sound financial analysis,

Ensure food is nutritional, appetizing, prepared as planned and served in a timely and pleasant manner. Ensure appropriate meals/snacks are served to residents with special Dietary needs. Ensure all utensils, dishes, equipment and work areas are cleaned on a timely basis. Monitor food production maintaining use of standardized recipes and menus and ensuring proper preparation and storage of food and supplies. Maintain the highest level of quality and timeliness of food service Orient new staff, make job assignments and set priorities Meet Company policies and state and Federal regulations regarding sanitation and safe food handling techniques. Develop Plan of Correction following State guide lines. Maintain records, manage budget and supplies. Ensure equipment and work areas are clean, safe and orderly; ensure strict adherence to procedures regarding cleaners or hazardous materials or objects; ensure universal precautions and infection control, isolation, fire, safety and sanitation practices and procedures are followed; and promptly address any hazardous conditions and equipment.

Duties included preparing meals for three hundred residents and staff in a hospital setting. The meals consist of regular, chop, puree, ground and finger food. Responsibilities included supervision of more than twenty employees. In-service them on all state codes, MSDS, OSHA, sanitation and safety. Organized and prepared the food for all the special gatherings and birthday parties.Planned the menu for the four-week cycles. Also performed daily check-up on food, dishwasher, and refrigeration temperatures.

In charge of purchasing, receiving food and cleaning products for the kitchen. Wrote the main and the special event menu and also prepared food for the clients.

In charge of preparing food for the clients, supervised four cooks and wrote the daily specials and help to write new menus.

In charge of the cooking and cleaning of this restaurant

Duties included cooking for the clients supervised the kitchen staff and report daily to my superiors.