Lesli Bridges
R
Lucedale,MS
Summary
Results-oriented dietary professional with excellent leadership and planning abilities. Familiar with working with dietitian staff to set appropriate menus and building strong relationships with residents. Offering 7 years' experience in the field. Successful at keeping dietary operations running smoothly, maintaining costs and improving menu offerings. Bringing expertise in food safety, good communication skills and an adaptable approach to solving routine and complex issues.
Overview
7
7
years of professional experience
2
2
Certifications
Work History
Dietary Supervisor
HHS
Lucedale, MS
09.2016 - Current
- Interviewed, hired and trained dietary personnel to provide optimal service.
- Monitored production to check safety, standardized production and appropriate portioning.
- Visited with residents to inquire about satisfaction, quality and personal preferences.
- Purchased food supplies for department according to budget limitations.
- Consulted with dietitians to plan menus appropriate for patient needs.
- Controlled food costs and managed inventory.
- Served consistent portions following recipes and control standards.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Supervised food presentation and plating to enhance visual appeal.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Created new recipes, outlined steps, and training staff on correct preparation.
- Directed food preparation and cooking activities to meet health and safety standards.
- Set and oversaw weekly and special event menu plans.
- Monitored food inventory and supplies to prevent waste.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Controlled expenses and boosted profitability by managing food and labor costs.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Monitored food preparation, production, and plating for quality control.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
- Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
Skills
Menu planning abilities
undefinedAccomplishments
- Supervised team of 12 staff members.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Collaborated with team of 12 in the development of Ella's Cafe.
Certification
Servsafe
Timeline
Class one of the Rubex program completed
07-2022
Servsafe
04-2022
Dietary Supervisor
HHS
09.2016 - Current
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