Janisa Freycinet

Professional Experience:

Executive Chef

Northshore University Hospital - Northwell Health
Food & Excellence | January 2014 – Present

• Directed culinary operations, serving 3,000+ patient meals and managing dining for 6,500+ staff/students daily.
• Launched In-Room Dining and Room Service, boosting patient satisfaction and dining experience.
• Optimized kitchen workflows, ensuring efficiency, quality, and health department compliance.
• Created seasonal, locally sourced menus, supporting sustainability and community.
• Increased customer satisfaction by 47%, raising Press Ganey scores from the 16th to the 63rd percentile.
• Developed staff training programs, enhancing culinary skills and team cohesion.
• Managed daily retail operations, generating $85,000+ in sales YTD from the employee cafeteria.
• Collaborated with Executive Chefs to refine menus and improve customer experience.
• Created custom menus for patients with dietary needs, enhancing satisfaction and well-being.
• Introduced innovative programs (VIP menus, hospitality carts, themed events), boosting engagement and revenue.
• Oversaw inventory management, food procurement, budgeting, and vendor negotiations.
• Led the implementation of innovative projects, including the 13.5 Chef Schedule, Ultimate Dining Experience,Fortified Meals and Women’s Discharge Package.
• Managed project design and implementation for new kitchen facilities, ensuring optimal workflow and equipment integration.
• Trained in IDSSI and menu creation, improving Experience for Dypaghia Diets

• Second in Command in the Kitchen, assisting the Executive Chef
• Execute recipe and plating
• Create new catering menu
• Banquet Events
• Stock Control and Rotation
• Portion Control
• Reduce Food waste by 30 %
• Time Management Training
• Audit and Quality

• Second in Command in the Kitchen assisting the Executive Chef
• Execute recipe and plating
• Supervise and Delegate all prep and Line employees
• Inventory management
• Par & Ordering management
• Banquet Events
• Stock Control and Rotation
• Portion Control
• Reduce Food waste by 30 %
• Time Management Training
• Audit and Quality