Adriana Miranda

• Promoted company in local community through word-of-mouth, social media and special events.
• Established measurable performance objectives for staff members, providing regular feedback and coaching to drive continuous improvement.
• Conducted thorough quality assurance reviews of food preparation processes, maintaining the highest level of product excellence at all times.
• Streamlined kitchen operations for increased efficiency, developing and implementing process improvements.
• Optimized supply chain logistics, implementing centralized purchasing and distribution strategies to realize cost savings and improve overall operational efficiency.
• Oversaw facility maintenance and repairs, ensuring optimal function of all equipment and adherence to health code regulations.
• Integrated personnel to maximize efficiency and maintain low employee turnover rate.
• Controlled labor hours and inventory costs through hands-on management and proactive changes.
• Reviewed and approved employee schedules and timesheets.
• Motivated staff to perform at peak efficiency and quality.
• Trained new hires on company policies and procedures, resulting in faster integration into the team and improved productivity.
• Managed incoming shipments from vendors by scheduling appropriate receiving times and organizing labor resources efficiently.
• Handled production packing and shipping orders.

• Developed nutritious meal plans for diverse clientele, adhering to dietary restrictions and preferences.
• Maintained a safe working environment by enforcing strict adherence to workplace safety guidelines.
• Handled customer complaints professionally, resolving issues promptly to ensure continued satisfaction.
• Led a team of kitchen staff to achieve efficient workflow and maintain high standards of cleanliness.
• Maintained food at proper operating temperatures, trained team in food safety and documented required temperatures.
• Ensured compliance with all applicable local, state, and federal regulations governing food service establishments within the facility's jurisdiction.
• Supervised daily food preparation activities, ensuring consistency in presentation and portion sizes across all dishes served.
• Coordinated catering services for special events held at the facility or offsite locations as needed.
• Assisted on tray line and prepared trays according to prescribed diets and patron requests.
• Enhanced customer satisfaction by ensuring timely meal preparation and delivery.
• Increased overall efficiency through effective scheduling and allocation of tasks among kitchen staff members.
• Monitored calorie count for individual patients in accordance with specific nutritional needs as specified by physicians.
• Trained retail staff on best practices for visual merchandising, enhancing overall store appearance.
• Maximized product exposure by strategically organizing displays, ensuring optimal placement within retail locations.
• Assisted in maintaining a clean, organized retail environment for optimal shopping experience.
• Handled cash transactions efficiently while adhering to company cash handling policies, ensuring accuracy in all financial exchanges.

• Developed a highly motivated team through effective communication, performance evaluations, and recognition programs.
• Assure accuracy of flights packed per specifications of ailine customers.
• Provided employees with daily flights counts per airline and carriers.
• Monitor Temperature control per HACCP regulations.
• Oversee special Meal accuracy ie; vgml,gfml,Avml.
• Ensured safety compliance by regularly reviewing procedures, conducting audits, and addressing potential hazards promptly.
• Monitored food preparation, production, and plating for quality control.

• Enhanced production efficiency by streamlining processes and implementing time-saving strategies.
• Reviewed daily production reports closely to identify areas of improvement or potential risks that could impact timely product delivery.
• Streamlined workflow processes to reduce bottlenecks and improve overall efficiency within the facility.
• Optimized labor utilization by evaluating staffing needs based on production demands and reallocating resources as needed.
• Developed a highly motivated team through effective communication, performance evaluations, and recognition programs.
• Implemented continuous improvement initiatives that led to increased productivity rates while reducing operational expenses.
• Monitored food preparation, production, and plating for quality control.
• Disciplined and motivated staff to achieve challenging objectives in a fast-paced environment.
• Served consistent portions following recipes and control standards.

• assuring quality and proper foods to
Satisfy individual preferences and allergies.
• ensuring proper staff training on food allergies, portion control to meet accurate calorie intake for desired meal plans.
• staff scheduling for weekly coverage for client counts and meals prepped
• once I settled into the company and learned their process. I improved there methods by reducing production time by 2
hours. Using 2 Person teams to make meals which worked better for quality and efficiency.

• Evaluated employee performance and provided feedback and training as needed.
• Coordinated with other departments to align production with customer requirements.
• Updated logs and submitted timely reports detailing activities in line with regulatory standards.
• Enforced health and safety protocols to promote safe working environment.
• Created and oversaw production schedules and adjusted as needed to meet deadlines.
• Managed personnel by implementing company policies, procedures, work rules, and disciplinary action.
• Improved employee morale by creating a positive workplace culture focused on teamwork and collaboration.

• Enhanced production efficiency by streamlining processes and implementing time-saving strategies.
• Maintained high product quality standards through regular inspections, staff training, and adherence to sanitation guidelines.
• Reduced food waste by monitoring inventory levels and adjusting production plans accordingly.
• Ensured safety compliance by regularly reviewing procedures, conducting audits, and addressing potential hazards promptly.
• Incorporated Lean Manufacturing principles and techniques into daily operations to eliminate waste, improve processes, and maximize efficiency.
• Trained new hires in food handling and safety protocols to boost knowledge and performance.
• Monitored food preparation, production, and plating for quality control.
• Scheduled and rotated staff for adequate coverage and fair distribution of workload.

• Assembled and packaged food items securely to meet company standards.
• Operated food production equipment safely and responsibly for quality output.
• Complied with food storage and handling procedures for safe, hygienic operations.
• Increased safety standards by following proper sanitation procedures and wearing appropriate protective gear.

* Handling fish, beef, pork, poultry, fruits, vegetables, condiments, and other food products, while ensuring food quality and Food allergies are handled properly.