Gisele Balogun

Implemented patient service policies and procedures.

• Ensured proper food safety and sanitation standards were met throughout the kitchen.
• Acquired necessary skills rapidly to enhance efficiency
• Maintained excellent levels of workplace cleanliness around equipment to enhance safety and productivity.
• Rotated between various stations as required by team needs.
• Maintained cleanliness and ensured areas were well-stocked

• Supervised staff to ensure customer satisfaction and proper performance of duties.
• Assisted in strategies for increasing sales and improving customer service.
• Assisted in the daily operations to maintain compliance with regulations.
• Developed and managed a team of 10 employees to ensure efficient operations of the organization.
• Implemented policies and procedures to ensure compliance with federal, state and local laws.
• Performed monthly inventory entered into E-finance.
• Coordinated monthly luncheons for board members and physicians

• Responsible for overseeing daily operations of cafeteria retail, including customer service and cash handling.
• Supervised a team of up to 10 staff members in the cafeteria retail area.
• Coordinated with kitchen staff to ensure timely delivery of food items to customer
• Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
• Developed and implemented culinary standards, recipes, and procedures.
• Monitored kitchen operations to ensure quality control of all food products.

• Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
• Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
• Prioritized and organized tasks to efficiently accomplish service goals.
• Provided support and guidance to colleagues to maintain a collaborative work environment.
• Ensured compliance with governmental regulations.

• Assisted the Head Chef with menu planning and food preparation for daily service.
• Provided support to the head chef in managing staff schedules and training new employees.
• Managed a team of cooks during busy periods, delegating tasks accordingly.