Food Service /QA/QC/Customer Service
Resume:
ROSLYN D. LOCKETT
Seagirt Blvd Apt #*F
Far Rockaway, N Y 11691
:
E-mail: ***********@*******.***
SKILLS: Training Development Strategic Planning Facilities
Management Research QA Auditing
1199/SEIU Customer Service Multi-Units
Education Administrative Computer
*Child and Adult
Care Food Program-NYSDOH
PROFESSIONAL EXPERIENCE
2011-Present Temporary Assignments (off market catering and consulting
until landing full-time employment in career path)
2009-2011 Culinary Arts Academy a Division of ARTC-Addiction Research and
Treatment Corporation, Brooklyn, NY
Director NY Culinary Arts Academy
The Addiction Research and Treatment Corporation is one of
America's leading treatment programs, caring for persons suffering
addictions, social and economic dislocation, and substance abuse disorders.
. Responsible for developing 14 week Culinary Arts program to prepare
participants for work in the food service industry that has crossed a
clinical threshold.
. Developed *CACFP menus, purchased food-equipment and prepared meals
for deliveries to city, state programs, internal corporation sites,
outside agencies and private sectors, catering throughout New York
. Maintained sanitation standards for Kitchen operations and set PM and
RM standards for equipment
. Coached participates and addressed performance issues daily
. Eligible participants were taught class to obtain New York Department
of Health and Mental Hygiene food handlers' certificate
2006- 2009 Boar's Head Brand-Brooklyn, NY & Edison, NJ
Food
Safety/ Quality/ Customer Service Manager
. Instruct and coach all NY and NJ distributors food safety and quality
issues and marketing
. Inspect and participate with risk management team for distribution
plant in NY and NJ depot for independent distributors.
. Audit and train independent delicatessens and national supermarket
chains ensuring products are handled & stored properly
. Inspected distribution facilities and delivery systems for all
independent distributors
. Travelled to inspect production facilities for American Airlines
across the country
. Collaborate with Sales & Marketing, R&D on sensory evaluations, and
implementing quality standards. Assist RSM (Regional Sales Managers)
with distributors and RBU in New York and New Jersey
. Monitor audits under USDA guidelines, New York State Department of
Agriculture, and NYC Department of Health
. Design, develop, deliver, monitor, and evaluate facility training for
managers and operation employees
. Train QA team to teach warehouse staff how to handle inventory,
investigations for recalls, and product returns
2004-2006 Corresponding courses abroad in food (Caribbean, Europe and
Middle East)
2001- 2004 Flying Food Group-JFK, Jamaica, NY
In-flight Quality Assurance/HACCP Manager
. Ensure all appropriate HACCP, SSOPs are utilized and proper tools and
techniques are used
. Inspect and monitor JFK multi-unit of 125,000 square feet and prepares
over 15,000 meals daily.
. Monitor food processing for over $15.5 million yearly food budget
. Provide service for over 20 international airlines e.g. British
Airways, Air France and Alitalia Airlines. Conduct structured audits
of systems, products, and suppliers
. Prepare food, equipment and environmental surface for microbiological
testing locally, internationally
. Manage and resolve consumer related to quality, safety and sanitation
issues
. Collaborate with worldwide catering staff to provide technical and
problem-solving support.
. Implement trace backs, and rejected products also direct mock recall
exercises as necessary
. Determine root cause of threatening food and safety analysis and
development corrective action plans with microbiologist
. Built strong working relationships with international personnel to
accomplish customer satisfaction
. Assure raw, RTE, cook-chill, semi-process and finish goods entering
and leaving the plant are in full compliance by all FDA, EPA, USDA and
city regulators
. Manage and facilitate cross-functional integration of those projects
that relate to measuring or improving P & L, workload performance,
product quality and food safety
. Integrates Quality Assurance programs with the operating and
production departments
. Assisting with weekly projections and analysis of financial
performance and developing plans to maximize results in GMPs, SPC, and
TQM
1999-2001 Parker Jewish Institute for Health Care & Rehabilitation, New
Hyde Park, NY Food Production
Manager
. Plan, manage, coordinate and direct the operational systems for 527-
bed facility tray line meal assembly.
. Manage event planning for extensive network units, such as Alzheimer
Center and Adult Day Care
. Monitor QA/QC, HACCP, Industrial Hygiene, Pest Control, Kosher Laws,
Product labeling, Ingredient specs, nutritional analysis, MSDS, and
manage all JACHO regulatory inspections
. Ensure incoming food purchases and products are safe, and of good
quality.
. Coach and train staff /1199SEIU of 80 in culinary techniques, special
functions and satellite services.
. Managed and directed daily purchasing activities, P & L, negotiated
contracts, developed procedures and certified supplier program.
. Keep abreast of food trends and work with suppliers to integrate in
new products and ingredients
1997-1999 New York City Board of Education-OSFNS, L.I.C, NY
School Food
Service Manager
. Manage all aspects of food production and operation for multi-unit
school cafeterias in Brooklyn, the largest school district in the
United States, serving approximately 1.1million meals per day.
. Conduct nutrition education, inspecting, food buying and budgeting
from standardized menu
. Maintain HACCP procedures,FDA and USDA food code standards and NYC
DOH regulations
. Modified students diet according to health, ethnic or religious
sensitivities
. Mentor associates in quality and food safety management deliveries and
regulatory inspections
EDUCATION
Masters, Nutrition & Food Studies, 2004 New York University- Steinhardt
School of Education, NY, NY BS, Family Consumer Science,
BS, Food & Nutrition, New York City Technical College, NY and Youngstown
State University, Youngstown, OH
Certified Instructor in Food Protection-ServSafe
New York Department of Health and Mental Hygiene & HACCP Certification
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