Diana Carpenter
Kalamazoo,MI
Summary
Innovative Dietary Cook with extensive ethnic culinary knowledge and follows strict dietary guidelines. Creative menu creations for specialty diets. Sound knowledge of therapeutic food preparation and execution for modified diets. Creative Dietary Cook with 5-year background in dietary food preparation field. Skilled in inventory management and portion and cost control. In-depth knowledge of diseases and nutritional deficiencies. Outstanding communication and organizational abilities with experience serving 100 customers on any given day. Creative and adaptable with strong time and resource management skills. Offering culinary acumen fostered over 2 years of experience in [Type] kitchen environments. Dedicated to meeting unique dietary needs through exceptional menu planning and meal preparation.
Overview
19
19
years of professional experience
Work History
Dietary Cook
Medilodge Of Portage
Portage, MIchigan
07.2017 - Current
- Maintained awareness of individual dietary needs of residents and verified proper delivery of meals to correct residents.
- Weighed, measured and processed ingredients according to recipe specifications and dietary requirements.
- Sanitized and organized kitchen preparation areas and equipment according to food and health safety standards.
- Provided nourishing and health-conscious food to customers under sanitary conditions.
- Prepared, apportioned and served menu and specialized food items developed to meet facility residents' unique dietary needs.
- Prepared and served over 100 nutritious meals each day
Manager
Massey's Food & Beverage
Kalamazoo, Michigan
08.2012 - 10.2016
- Strengthened merchandising and promotional strategies to drive customer engagement and boost sales.
- Developed loyal and highly satisfied customer base through proactive management of team customer service strategies.
- Completed regular inventory counts to verify stock levels, address discrepancies and forecast future needs.
- Conducted weekly staff meetings to motivate staff members, address concerns and questions, plan improvements, and evaluate progress toward goals.
- Achieved recognition for contribution to store success by optimizing sales.
- Reduced financial discrepancies by monitoring credit card sales and deposits.
- Controlled costs and optimized spending via restructuring of budgets for labor, capital assets, inventory purchasing and technology upgrades
Head Cook / Catering Cook
Western Michigan University
Kalamazoo, MI
11.1998 - 06.2009
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Placed orders to restock items before supplies ran out.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Supervised and enhanced work of 10-person team producing more than 100 plates per day.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Kept labor at or below 25% to support business profit targets
Education
High School Diploma -
Loy Norrix H.S
Kalamazoo, MI05.1983
Skills
- Nutrition requirements
- Plates presentation
- Kitchen equipment mastery
- Quality control
- Safe food handling
- Familiar with sanitary practices
- Food prep techniques
- Food assembly
- Nutritional deficiencies
- Product ordering
- Safe handling procedures
- Time Management
- Teamwork and Collaboration
Timeline
Dietary Cook
Medilodge Of Portage
07.2017 - Current
Manager
Massey's Food & Beverage
08.2012 - 10.2016
Head Cook / Catering Cook
Western Michigan University
11.1998 - 06.2009
High School Diploma -
Loy Norrix H.S