JOSHUA G. ZACHARIO

Created recipes and cooked for cafeteria menu focusing on quality and consistency. Taking inventory of stock ingredients and listing items for food menu ordering. Occasionally cooking for patients with special diets. Creating and preparing catered meals for administration, doctors and staff.

Prepared meals for patients, visitors and staff while providing excellent customer service. Produced daily specials catering to a diverse hospital demographic. Responsible for maintaining kitchen and work area to department standards.

Responsible for stocking, supervising food preparations, creating and improving on existing recipes and overseeing entire back of house.

Responsible for preparing lunch and/or dinner for 150 patients including specialized diets, supervising employees, maintaining food temperatures according to state regulations and performing duties while on yearly state survey.

Responsible for food preparation and cooking, setting up, breaking down and serving at catered events.

Supervised night crew of eight, responsible for preparation of specialized dishes and meals for catered events and café, ensured environment was sanitized nightly, maintained inventory, receiving,  and prep out all food items for the next day.

Responsible for preparing, cooking and serving dinner for 135 patients, responsible for preparing main entree, soups, and desserts, dietary Supervisor Assistant, while Supervisor was on leave of absence, duties included updating work logs, food preferences, kitchen staff supervision, temperatures, food and department supply ordering and filling in wherever needed.