Claire Gaudin

respon

• Oversaw daily food service operations for school nutrition programs.
• Managed inventory levels and ordered supplies for meal preparation.
• Trained staff on food safety and hygiene practices.
• Implemented menu planning based on nutritional guidelines and student preferences.
• Supervised meal preparation processes to maintain quality standards.
• Supervised daily operations of the kitchen staff to ensure compliance with health and safety regulations.
• Adhered to company food, safety, quality and sanitation policies.
• Provided ongoing training for new employees on safe food handling practices.
• Maintained records of food inventory, supplies, and equipment.
• Resolved customer complaints promptly in a professional manner.
• Monitored actions of staff and customers to uphold health and safety standards.
• Ordered necessary supplies and ingredients on a regular basis to meet operational needs.
• Reviewed daily task list with employees and assigned tasks for completion.
• Implemented cost-saving initiatives such as reducing waste and utilizing leftovers effectively.
• Scanned kitchen and service areas for items that needed to be cleaned or replenished and directed staff to complete tasks.

• Scheduled home visits and managed caregiver assignments effectively.
• Coordinated care plans for clients with diverse health needs.
• Trained new aides on best practices and client care standards.
• Monitored caregiver performance and addressed any concerns promptly.
• Communicated regularly with families about client health and progress.