George Carter

Dietary Aid

Sandpiper Recovery

08.2019 - 08.2024

Kept all kitchen areas clean, tidy and free of hazards.
Served meals to residents in accordance with established schedules and dietary procedures.
Washed plates, cups, serving, and eating utensils and kitchen equipment in commercial dishwasher.
Coordinated with other dietary aides and kitchen staff to ensure efficient workflow and timely delivery of meals, contributing to a smooth-running operation.
Enhanced kitchen efficiency by maintaining a clean and organized workspace, ensuring timely meal production and delivery.
Cleared tables and removed dishes, trays, and utensils from dining room to dishwashing area.
Followed all food safety regulations while preparing meals for patients.
Supported fellow team members during peak times by assisting with tasks such as dishwashing and restocking supplies, fostering a collaborative work environment.
Assisted in the preparation of nutritious meals for patients with various medical conditions and dietary restrictions.
Maintained strict levels of cleanliness for tables, floors, and prep areas.
Added food items, beverages, and utensils to trays and immediately delivered to correct rooms.
Ensured food safety compliance through proper storage, handling, and sanitation procedures, minimizing risk of contamination or illness.
Arranged tray and or table settings with proper tableware, condiments, and tray card.
Improved patient satisfaction by providing high-quality meals tailored to their dietary needs and preferences.
Discarded outdated food products and maintained waste disposal procedures.
Delivered nourishment and supplements to nurse station for distribution to specific residents.
Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Maintained strict adherence to HIPAA regulations when handling patient information, protecting confidentiality at all times.
Assisted in maintaining dry storage areas and handling unpacking, dating, and rotating of food and non-food supplies as directed.
Provided exceptional customer service to patients and their families, addressing concerns and answering questions about dietary guidelines and restrictions.
Streamlined meal assembly processes for faster service without compromising quality or accuracy.
Assisted dietitians in monitoring patient progress, adjusting meal plans as needed based on feedback from healthcare providers.
Participated in regular team meetings to discuss performance goals, address challenges, and share best practices for continued growth and improvement.
Reduced food waste through careful portioning, inventory management, and creative use of leftover ingredients.
Upheld efficiency of meal services by pre-setting tables before patients arrived.
Participated in ongoing training programs to stay current on best practices in nutrition support services and foodservice operations.
Enhanced patient meal satisfaction by providing personalized meal options within dietary constraints.
Monitored food temperatures during storage and serving, ensuring safety and compliance with regulations.
Reduced meal preparation times by optimizing kitchen operations, without compromising food quality.
Enhanced team morale by fostering collaborative work environment, leading to improved productivity.
Engaged with patients to receive direct feedback on meals, using insights to improve meal plans.
Participated in regular training on food safety and dietary trends, staying ahead in nutritional knowledge.
Adapted quickly to changes in dietary guidelines, ensuring compliance with latest health standards.
Ensured timely meal delivery to patients, enhancing their dining experience and satisfaction.
Prepared special dietary meals to meet individual patient needs, promoting better health outcomes.
Trained new staff on dietary guidelines and kitchen procedures, elevating team competency levels.
Collaborated with healthcare professionals to update patient diets, aligning with treatment plans.
Improved patient nutrition with carefully planned and prepared meals according to dietary needs.
Organized kitchen workflows, enabling team to prepare meals more efficiently.
Conducted inventory checks and placed orders for kitchen supplies, ensuring uninterrupted operations.
Streamlined meal preparation processes, cutting down on waste while ensuring quality.
Supported kitchen in managing dietary emergencies, ensuring patient needs were met promptly and accurately.
Maintained strict hygiene standards in kitchen, significantly reducing cross-contamination risks.
Implemented feedback mechanisms for patients on meal quality, driving continuous improvement.
Cleaned and organized kitchen, dining and service areas.
Followed safety and sanitation policies while handling food and beverages to uphold proper health standards.
Prepared tables by laying out napkins and utensils, refilling condiments and performing other preliminary tasks.
Served and assisted diners by carrying plates of food, taking and delivering beverage orders and refilling glasses.
Monitored food quality and freshness throughout day.
Cross-trained in other kitchen positions to support staff and meet customer needs and demands.
Adjusted food preparation methods in accordance with customer requests.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Verified prepared food met standards for quality and quantity before serving to customers.
Demonstrated knowledge of menu items and corresponding ingredients.
Portioned and wrapped food to place directly on plates for service to patrons.
Leveraged hand-held trays and buffet carts to serve food and beverage items to guests.
Observed diners to respond to additional requests and determine when meal completed.
Cut, sliced and ground meat, poultry and seafood to prepare for cooking.

Summary

Overview

Work History

Dietary Aid

Education

High School Diploma -

Skills

Timeline

Dietary Aid

High School Diploma -

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