Ivy Bolandos

Motivated professional with several years of experience preparing delicious meals for customers. Polished in following proper food handling methods and maintaining correct temperature of food products. Creative and artistic professional committed to strengthening kitchen team with better collaboration, recipes and cooking techniques.

Compassionate Certified Nursing Assistant with experience in diverse healthcare settings including long-term care, assisted living, and rehabilitation facilities. Possess strong clinical skills such as vital sign monitoring, patient hygiene assistance, and medication administration. Noted for ability to foster relationships with patients and their families while maintaining professional boundaries. Previous roles demonstrate positive impact on patient satisfaction and quality of care.

• FLIGHT TRAINING

Private Pilot License (PPL) trainee

Completed over 50 flight hours, including solo flights, cross-country, navigation and night flying.

Simulator Training

Regularly used advanced flight simulators to practice emergency procedure and refine navigation skills.

• CLINICAL EXPERIENCES

CNA Clinical Rotation

Completed 120 hours of hands-on clinical training in a hospital setting, assisting with patient care tasks such as bathing, dressing, feeding and monitoring vital signs.

Nursing Home Experience

Provide daily care to elderly residents in a long-term care facility, ensuring their comfort and safety while assisting with mobility and personal hygiene.

Specialized Care

Expert in Dementia Care- Specialized in caring for patients with dementia, using personalized approaches to improve patient cooperation and reduce agitation.

Wound Care Management- Successfully managed wound care for bedridden patients, leading to faster healing times and a decrease in wound-related complications.

Efficiency and Productivity

Increased Kitchen Efficiency- Implemented a new prep station organization system that reduced prep time by 30%, enabling faster service during peak hours.

Handled High-Volume Service- Successfully managed the grill station during peak times, consistently serving up to 200 dishes per shift with zero delays.

Training and Mentorship

Trained Junior Cooks- Mentored and trained new kitchen staff, improving their skill levels and reducing onboarding time by 40%.

Developed Training Materials- Created step-by-step guides for new recipes and kitchen procedures, ensuring consistent quality and efficiency among all kitchen staff.