Diana Carrion

• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Contributed to positive guest experiences by accommodating special dietary needs and requests.
• Supported kitchen staff training and development, leading to increased productivity and efficiency.

• Prepared nutritious meals in accordance with dietary guidelines and hospital protocols.
• Maintained cleanliness and organization of kitchen areas to ensure food safety compliance.
• Assisted with inventory management by tracking supplies and reporting shortages.
• Collaborated with nutritionists to develop meal plans for patients with specific dietary needs.
• Operated kitchen equipment safely and efficiently, adhering to operational standards.
• Trained new staff on food preparation techniques and safety procedures to enhance team performance.
• Implemented quality control measures to maintain high standards of food presentation and taste.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Coordinated meal service during peak hours, ensuring timely delivery to patient rooms.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.

Prep food for patients/ doctors/and staff check temps.were kept at food temperature.mainten a clean work area food patients food by nutrients meun.doctors Lodge must be kept full and servers CNA's must have patient food on chart and ready to take to patients , cafeteria must have food in warmers also Temp.steamers must be kept clean,food lines ready.

• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Communicated closely with servers to fully understand special orders for customers.
• Streamlined kitchen operations with effective communication and collaboration among team members.
• Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
• Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
• Tasted, smelled, and pierced food with fork to verify sufficient cooking.
• Collaborated with management team to develop new menu items.
• Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
• Introduced waste reduction program, contributing to environmental sustainability efforts.
• Developed and maintained clean and organized kitchen workspace, setting standard for team.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.