Food Service Medical

Tonia A. Kazerani

Rutherford, NJ ***** ***- *** - 6568 *************@*****.*** www.linkedin.com/in/tonia-kazerani

Dietitian

Patient-focused and target-oriented professional, credited with a masters’ degree in Food Science and Management from Montclair State University; well prepared to excel as Dietitian in a high-growth organization. Success in developing diverse, customized meal plans to meet the nutritional needs of patients. Proven track record in providing excellent health advice and promoting healthy eating habits. Highly skilled in modifying diets based on patient’s condition and medical history. Proficient in discoursing nutrition issues with patients, evaluating dietary needs, and conducting comprehensive research on the latest nutrition developments. Demonstrate ability in motivating staff and working collaboratively to accomplish the common goals of the organization.

Areas of Expertise

Nutrition Assessment

Diet Intervention

Calorie Counting

Optimal Nutrition Planning

Health Coaching

Meal Planning

Recipe Development

Medical History

Effective Communication

EDUCATION

MS in Food Science and Management Montclair State University, Montclair, NJ, May 2011, GPA 3.62

BS in Nutrition, Food Science concentration in Dietetics Montclair State University, Montclair, NJ, May 2009, GPA 3.5

AS in Nursing Melli University, Tehran, Iran

CERTIFICATIONS

Registered Dietitian, July 2018 ServSafe, expected 2021 Dietetic Technician, Registered, 2014 Food Protection NYC, 2013

Community Membership: HIV, WIC, Public School, Public Health (Meals on Wheels)

Languages: Persian, Turkish, and English

EXPERIENCE HIGHLIGHTS

PRIVATE PRACTICE, Tehran, Iran, 11/7/2013 to 1/9/2014

Volunteer

Assessed patients’ diets and lifestyles, including weight and medical history to offer dietary treatment and advice. Expertly advised patients to establish and achieve their realistic goals.

AREBA CASRIEL, INC., New York, NY, 7/1/2012 to 9/9/2013

Director of Food and Nutrition

Maintained stringent compliance with nutritional, safety, and quality standards, state and federal regulatory requirements, as well as monitored and enforced recommendation from the Dietary Consultant. Created work schedules and assigned regular duties to 10 food service employees. Spearheaded all inventory, order processing, food purchasing, and supply management operations for departmental.

Designed, planned, and implemented food service operations for more than 120 individuals, while maintaining conformance with nutritional, safety, sanitation, and quality standards.

Planned menu for the organization that significantly reduced trips to the supermarket, food waste, and time for staff with the effective consultation of the Dietary Consultant.

MONTCLAIR STATE UNIVERSITY, Montclair, NJ, 1/2011-5/2011

Research Project, Nutritional Aspects/Food Process and Handling Project

Measured weight of 40 boys between the ages of 11 and 19 years at a doctor’s office and compared their weights to ensure hypothesis is true. Created new and innovative recipes with full nutritive value.

Developed a recipe of Lavngi that stuffed with walnuts, onions, and several condiments and baked in the oven, while accurately selecting ingredients, and establishing a method for preparation.

DONYA’S FOOD AND DESIGN CATERING, Hasbrouck Heights, NJ, 05/2002 to 09/2009

Owner/Chef/Caterer

Identified and fulfilled customers’ needs by developing recipes and menu. Prepared delicious dishes for celebrations or events for more than 100 people.

Leveraged time management skills to arrange events, purchase food, supply, and prepare the menu.

VOLUNTEER EXPERIENCE

Volunteer at Areba Casriel, Inc., New York, NY

Volunteer at Hackensack University Medical Center, Hackensack NJ

Contact this candidate