Mark A. Pinzas

Dietician/Nutritionist

acvvm8@r.postjobfree.com

305-***-****

Career Objectives To further round out and supplement my education and experiences with a challenging

and rewarding position so that I may continue to work and be an asset to my field. My goal is to use my unique background, comprehensive knowledge, and multicultural perspective to assist my patients with diet planning and improved health in order to live a full and healthy life.

Education: Bachelors of Science in Dietetics, Keiser University March 2016

Associates of Science, Keiser University December 2014

Associates of Applied Science, Le Cordon Bleu Culinary Arts April 2005

Clinical Highlands Regional Medical Center January to March 2016

Experience Acute care clinical rotation in a hospital setting I provided medical nutritional therapy

and assessed the nutritional status of patients via lab value interpretations, consumption

patterns, weight maintenance, food/drug interactions, and dietary compliance.

Second Harvest Food Bank October to December 2015

Foodservice rotation in a nonprofit environment I assisted with community education, as well as assisted in the production kitchen with all foodservice related activities, including quality improvement, sanitation, and infection control.

Consulate Healthcare and Rehabilitation Center August to October 2015

Clinical rotation in long-term care facility I assessed and documented resident’s

nutritional needs based on comprehensive nutritional assessments. I provided direct patient education and participated in various clinical and administrative meetings.

Osceola Council on Aging May to August 2015

Community rotation in a non-profit environment I coordinated health education activities

for different at-risk groups. Additionally, I implemented innovative and creative methods

to promote sound eating habits through education and administration.

Professional Ritz-Carlton Grande Lakes, Orlando November 2003 – November 2013

Positions Within the Ritz-Carlton, I was steadily promoted throughout my10 years there. My

responsibilities have ranged from prepping for mass functions, including weddings and

corporate events in the banquet kitchen, to preparing fine-dining food in almost all the

various Ritz-Carlton kitchens. Other responsibilities included sanitation, ordering,

supervising, plating, customer services, and customer service.

United States Marine Corp January 1999 - August 2003

As a Corporal in the United States Marine Corps, I worked as a Food Service Specialist

within the Infantry Unit. My responsibilities included supervising and teaching

subordinates to prepare mass quantities of quality food.