Summary
Overview
Work History
Skills
Certification
Timeline
Generic

Joyce Crockett

832-518-8728
Spring,TX

Summary

Dynamic Dietary Cook with extensive experience at Harvest Homes & Inwood Crossing, excelling in meal planning and food presentation. Proven ability to enhance patient satisfaction through personalized meal adjustments and strong inventory management. Committed to maintaining high sanitation standards while fostering a collaborative kitchen environment. Skilled in safe food handling and allergen awareness.

Overview

16
16
years of professional experience
1
1
Certification

Work History

Dietary Cook

Harvest Homes & Inwood Crossing Assistant Living
09.2023 - Current
  • Communicated with supervisor to discuss menu items, ingredients and nutritional values.
  • Developed strong working relationships with suppliers, negotiating competitive pricing without compromising on quality ingredients.
  • Monitored food temperatures throughout preparation and serving process.
  • Ensured consistent flavor profiles across dishes by carefully measuring ingredients according to established recipes.
  • Maintained a clean and sanitary work environment, adhering to health department regulations and safety protocols.
  • Prepared, apportioned and served menu and specialized food items developed to meet facility residents' unique dietary needs.
  • Ensured timely meal service by coordinating cooking schedules and prioritizing tasks based on patient needs.
  • Kept accurate records of patient dietary information for reference during meal planning and preparation stages.
  • Followed standard recipes, menus and apportions according to established standards.
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
  • Streamlined food production processes by organizing workstations and utilizing time-saving techniques.
  • Maintained a positive work atmosphere by addressing any conflicts or concerns in a proactive and professional manner.
  • Managed food preparation for special events, ensuring diverse menu options that catered to varied dietary requirements.
  • Upheld high standards of presentation for all meals served, contributing to an elevated dining experience for patients.
  • Prepared food for special parties and groups.
  • Enhanced kitchen efficiency by implementing standardized recipes and portion control guidelines.
  • Weighed, measured and processed ingredients according to recipe specifications and dietary requirements.
  • Increased customer satisfaction with personalized attention to individual dietary concerns or allergies during meal preparation.
  • Cooked meals according to administrative policies, health code regulations and food service standards.
  • Followed proper procedures for use of government-provided commodities.
  • Measured, weighed, and mixed appropriate ingredients according to recipe directions.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Dietary Cook

Legend Oaks Rehabilitation Center
03.2023 - Current
  • Developed strong working relationships with suppliers, negotiating competitive pricing without compromising on quality ingredients.
  • Continuously updated knowledge of industry trends, attending workshops or training sessions as needed to stay current with best practices in dietary cooking techniques.
  • Improved patient satisfaction by tailoring meal plans according to dietary needs and preferences.
  • Monitored food temperatures throughout preparation and serving process.
  • Prepared, apportioned and served menu and specialized food items developed to meet facility residents' unique dietary needs.
  • Ensured timely meal service by coordinating cooking schedules and prioritizing tasks based on patient needs.
  • Followed standard recipes, menus and apportions according to established standards.
  • Assisted in menu planning, incorporating seasonal ingredients for optimal taste and nutritional value.
  • Streamlined food production processes by organizing workstations and utilizing time-saving techniques.
  • Maintained a positive work atmosphere by addressing any conflicts or concerns in a proactive and professional manner.
  • Managed food preparation for special events, ensuring diverse menu options that catered to varied dietary requirements.
  • Weighed, measured and processed ingredients according to recipe specifications and dietary requirements.
  • Increased customer satisfaction with personalized attention to individual dietary concerns or allergies during meal preparation.
  • Conducted regular equipment maintenance checks to ensure optimal functionality and prevent downtime disruptions.
  • Cooked meals according to administrative policies, health code regulations and food service standards.
  • Followed proper procedures for use of government-provided commodities.
  • Measured, weighed, and mixed appropriate ingredients according to recipe directions.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Dietary Cook

Top. Surgical Specialty Hospital
06.2017 - 05.2025
  • Ensured consistent flavor profiles across dishes by carefully measuring ingredients according to established recipes.
  • Maintained a clean and sanitary work environment, adhering to health department regulations and safety protocols.
  • Prepared, apportioned and served menu and specialized food items developed to meet facility residents' unique dietary needs.
  • Ensured timely meal service by coordinating cooking schedules and prioritizing tasks based on patient needs.
  • Kept accurate records of patient dietary information for reference during meal planning and preparation stages.
  • Assisted in menu planning, incorporating seasonal ingredients for optimal taste and nutritional value.
  • Followed standard recipes, menus and apportions according to established standards.
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
  • Trained new staff members in kitchen procedures, equipment usage, and recipe preparation to maintain quality standards.
  • Promoted teamwork among kitchen staff by fostering open communication and addressing issues promptly.
  • Provided nourishing and health-conscious food to customers under sanitary conditions.
  • Maintained awareness of individual dietary needs of residents and verified proper delivery of meals to correct residents.
  • Sanitized and organized kitchen preparation areas and equipment according to food and health safety standards.
  • Responded to notes and complaints concerning menu items and meals, working to develop resolutions and satisfy residents' tastes and preferences.
  • Streamlined food production processes by organizing workstations and utilizing time-saving techniques.
  • Maintained a positive work atmosphere by addressing any conflicts or concerns in a proactive and professional manner.
  • Managed food preparation for special events, ensuring diverse menu options that catered to varied dietary requirements.
  • Achieved cost savings through careful ingredient selection, bulk purchasing, and minimizing waste.
  • Upheld high standards of presentation for all meals served, contributing to an elevated dining experience for patients.
  • Performed tasks pertaining to transportation, preparation and setting up of delivery meals.
  • Prepared food for special parties and groups.
  • Enhanced kitchen efficiency by implementing standardized recipes and portion control guidelines.
  • Weighed, measured and processed ingredients according to recipe specifications and dietary requirements.
  • Increased customer satisfaction with personalized attention to individual dietary concerns or allergies during meal preparation.
  • Conducted regular equipment maintenance checks to ensure optimal functionality and prevent downtime disruptions.
  • Collaborated with dietitians to develop specialized menus for patients with specific dietary restrictions.
  • Cooked meals according to administrative policies, health code regulations and food service standards.
  • Followed proper procedures for use of government-provided commodities.
  • Measured, weighed, and mixed appropriate ingredients according to recipe directions.

Dietary Cook

Medical Resort at Willowbrook
01.2018 - 03.2023

Cook/ Dishwasher

Willowbrook Assistant Living
03.2017 - 09.2017
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.

Cook Shift Leader

Prince Food System
06.2012 - 03.2017
  • Maintained a clean and organized workspace, adhering to health department standards for safety and sanitation.
  • Demonstrated exceptional multitasking abilities by overseeing multiple cooking stations simultaneously while maintaining quality control standards.
  • Successfully managed inventory and reduced waste by carefully monitoring food usage and rotating stock.
  • Enhanced customer satisfaction by consistently delivering high-quality meals in a timely manner.
  • Trained and mentored new cooks, resulting in increased productivity and improved teamwork within the kitchen staff.
  • Maintained well-organized mise en place to keep work consistent.
  • Handled high-pressure situations calmly and professionally, maintaining focus on completing tasks efficiently without compromising quality.
  • Supported overall restaurant success through cross-training in various positions when necessary to provide adequate coverage during busy times.
  • Improved kitchen efficiency by implementing streamlined cooking processes and procedures.
  • Upheld strict adherence to company policies regarding food handling practices, employee conduct, and dress code requirements.
  • Contributed to positive workplace culture by fostering open communication among team members and addressing issues proactively before they escalated.
  • Assisted in menu planning and development, incorporating guest feedback and industry trends to keep offerings fresh and appealing.
  • Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
  • Adjusted recipes based on ingredient availability or customer request.
  • Placed orders to restock items before supplies ran out.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Managed kitchen budget for supplies and labor hours, consistently meeting targets.
  • Suggested actionable improvements to streamline training procedures.
  • Planned menus for different events, seasons and customer requests.
  • Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
  • Trained and supervised cooking staff to expertly meet daily needs.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Monitored food quality and presentation to maintain high standards.
  • Prepared and served various food items in fast-paced Type environment.
  • Measured, weighed, and mixed appropriate ingredients according to recipe directions.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Measured and mixed ingredients according to precise recipes for best results.
  • Coordinated checklists to keep kitchen clean, stocked and sanitary.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Maintained food safety and sanitation standards.
  • Managed opening and closing shift kitchen tasks.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Optimized ingredient usage by developing creative recipes that utilized seasonal produce while remaining costeffective.
  • Participated in weekly management meetings to discuss menu changes, staffing needs, and other operational concerns.
  • Monitored equipment maintenance schedules, ensuring timely repairs and replacements as needed for uninterrupted kitchen operations.
  • Developed strong relationships with vendors, negotiating favorable pricing on ingredients without sacrificing quality.
  • Assisted management with scheduling, ensuring proper coverage during busy shifts and reducing labor costs.
  • Utilized expert knowledge of various cooking techniques to prepare diverse dishes that met or exceeded guest expectations.
  • Collaborated with front-of-house staff to ensure seamless communication between kitchen and dining room teams for optimal guest satisfaction.
  • Implemented innovative menu items based on current culinary trends, leading to positive feedback from customers.
  • Streamlined food preparation tasks for more efficient service during peak hours.

Head Cook

Silvarado Assistant Living
11.2009 - 06.2012
  • Placed orders to restock items before supplies ran out.
  • Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
  • Adhered to strict dietary restrictions when creating customized meal options for guests with allergies or preferences.
  • Mentored junior cooks, providing guidance on culinary techniques and fostering professional growth within the team.
  • Reduced food waste by implementing inventory management systems and optimizing ingredient usage.
  • Developed new menu items for increased customer satisfaction and repeat business.
  • Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
  • Implemented cost-effective measures in the procurement of ingredients, resulting in significant savings without sacrificing quality.
  • Collaborated with dining room staff to ensure seamless communication between front-and back-of-house operations.
  • Tracked food costs and adjusted menu pricing accordingly to maintain profitability while offering competitive prices for customers.
  • Successfully managed special events catering, coordinating with clients to develop custom menus tailored to specific needs.

Skills

  • Food presentation
  • Plates presentation
  • Supply restocking
  • Sanitation procedures
  • Kitchen organization
  • Kitchen sanitation
  • Food preparation
  • Safe food handling
  • Cooking techniques
  • Meal preparation
  • Food assembly
  • Quality control
  • Meal planning
  • Inventory management
  • Dietary restriction compliance
  • Allergen awareness
  • Menu development
  • Food safety practices
  • Temperature control
  • Nutrition
  • Menu planning
  • Food prep techniques
  • Meal adjustment

Certification

Food Handling

Timeline

Dietary Cook

Harvest Homes & Inwood Crossing Assistant Living
09.2023 - Current

Dietary Cook

Legend Oaks Rehabilitation Center
03.2023 - Current

Dietary Cook

Medical Resort at Willowbrook
01.2018 - 03.2023

Dietary Cook

Top. Surgical Specialty Hospital
06.2017 - 05.2025

Cook/ Dishwasher

Willowbrook Assistant Living
03.2017 - 09.2017

Cook Shift Leader

Prince Food System
06.2012 - 03.2017

Head Cook

Silvarado Assistant Living
11.2009 - 06.2012

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Joyce Crockett 832-518-8728