Food Service Quality Assurance

Raymond Richardson

Sicklerville, NJ ***** 609-***-**** ********************@*****.*** Bold Profile

PROFESSIONAL SUMMARY

With a proven track record at Juniper Village, I excel in elevating dining experiences through innovative menu development and effective labor management. My leadership fosters team growth and operational efficiency, achieving significant enhancements in customer satisfaction and quality assurance. Skilled in special events coordination and staff training, I bring both hard and soft skills to surpass employer expectations. Effective at meeting food service operational and financial objectives. Knowledgeable about budget administration, inventory management, and cost-reduction strategies. Accomplished Food Service Director dedicated to increasing sales, diversifying menus and optimizing policies to transform food service operations. Quality-oriented and decisive leader with proactive approach.

SKILLS

Operational Efficiency

Labor Management

Sanitation Standards

Food presentation

Special Events Coordination

Employee Scheduling

Food Safety Compliance

Menu development

Staff Training and Development

Inventory Management

Quality Assurance

Staff Supervision

WORK HISTORY

SENIOR FOOD SERVICE DIRECTOR 03/2006 to CURRENT

Juniper Village Williamstown, NJ

Increase customer satisfaction by implementing innovative menu options and presentation techniques by approximately 30%.

Collaborate with marketing teams to develop effective promotional strategies that increase visibility and attract new residents to the organization's dining establishments.

Assess customer feedback data regularly to identify areas needing improvement or adjustments to consistently exceed customer expectations.

Champion technology integration within food service operations, utilizing digital tools to improve inventory management and streamline ordering processes.

Successfully manage special events such as corporate functions or large-scale celebrations through effective planning, coordination, and execution of catering services.

Enhance employee retention rates by fostering an inclusive work culture focused on professional development opportunities.

Collaborate with other departments to create cross-functional initiatives that improve overall company performance and employee morale.

Implement cost control measures to reduce expenses without compromising food quality or service standards.

Establish strong relationships with vendors, negotiating better pricing and securing higher quality ingredients.

Develop strategies to improve food service levels for busy facility handling 1000 meals each day.

FOOD SERVICE ASSISTANT 04/2000 to 02/2006

DePaul Healthcare Sewell, NJ

Adhered to safe work practices, food safety regulations, and corporate guidelines.

Completed daily tasks such as dishwashing, trash removal, and restocking while adhering to established safety protocols.

Enhanced customer satisfaction by providing friendly and efficient service during mealtimes.

Ensured compliance with health regulations through frequent cleaning and sanitation practices within the food preparation area.

Maintained proper food storage procedures, reducing waste and ensuring optimal freshness for all menu items.

Contributed to team success by proactively assisting coworkers during peak hours or covering shifts when needed.

Assisted in maintaining a clean and sanitary dining environment for the comfort of patrons.

Adhered to all safety regulations regarding food handling and preparation, ensuring a healthy and enjoyable dining experience for 1000 guests.

Prepared approximately 1,500 fresh, appetizing meals according to dietary guidelines and menu specifications.

Provided exceptional customer service, addressing concerns or issues promptly to maintain loyalty and satisfaction.

DIETARY ASSISTANT 05/1992 to 03/2000

Meadow View Nursing Center Williamstown, NJ

Maintained clean and sanitary work environment, adhering to health department regulations and safety protocols.

Prepared, apportioned and served menu and specialized food items developed to meet facility residents' unique dietary needs.

Ensured timely meal service by coordinating cooking schedules and prioritizing tasks based on patient needs.

Assisted in menu planning, incorporating seasonal ingredients for optimal taste and nutritional value.

Kept accurate records of patient dietary information for reference during meal planning and preparation stages.

Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.

Promoted teamwork among kitchen staff by fostering open communication and addressing issues promptly.

Trained new staff members in kitchen procedures, equipment usage, and recipe preparation to maintain quality standards.

Sanitized and organized kitchen preparation areas and equipment according to food and health safety standards.

Streamlined food production processes by organizing workstations and utilizing time-saving techniques.

Maintained a positive work atmosphere by addressing any conflicts or concerns in a proactive and professional manner.

Managed food preparation for special events, ensuring diverse menu options that catered to varied dietary requirements.

Achieved cost savings through careful ingredient selection, bulk purchasing, and minimizing waste.

Performed tasks pertaining to transportation, preparation and setting up of delivery meals.

Upheld high standards of presentation for all meals served, contributing to an elevated dining experience for patients.

Received orders, verified contents against invoices and assessed quality of products to verify conformance to organizational standards.

Collaborated with dietitians to develop specialized menus for patients with specific dietary restrictions.

Conducted regular equipment maintenance checks to ensure optimal functionality and prevent downtime disruptions.

Weighed, measured and processed ingredients according to recipe specifications and dietary requirements.

Enhanced kitchen efficiency by implementing standardized recipes and portion control guidelines.

Communicated with supervisor to discuss menu items, ingredients and nutritional values.

Assisted in hiring and evaluating of new kitchen staff.

Improved patient satisfaction by tailoring meal plans according to dietary needs and preferences.

Continuously updated knowledge of industry trends, attending workshops or training sessions as needed to stay current with best practices in dietary cooking techniques.

Monitored food temperatures throughout preparation and serving process.

Trained and supervised new kitchen staff on food preparation and safety protocols.

Developed strong working relationships with suppliers, negotiating competitive pricing without compromising on quality ingredients.

Increased overall kitchen productivity by assisting with food preparation tasks such as chopping vegetables, assembling plates, and serving meals during peak hours.

Demonstrated strong attention to detail while completing daily tasks such as taking accurate meal orders from nurses or directly from patients when necessary.

EDUCATION

Associate of Arts Culinary Arts 06/2000

Atlantic Cape Community College, Mays Landing, NJ

Ranked in Top 15% of class

3.0 GPA

CERTIFICATIONS

Certification in Infection Control (CIC), Certification Board of Infection Control and Epidemiology (CBIC) - 2006

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