Hi, I’m
Lita Lagutina
CDM/CFPP
Fremont,CA
Summary
Hard-working professional with proven management, organizational, and leadership skills. Frequently praised as efficient by my peers, I can be relied upon to help your company achieve its goals. Authorized to work in the US for any employer
Overview
11
years of professional experience
1
Certification
3
Languages
Work History
Lucille Packard @ Sodexo USAPalo Alto, CA
Production Manager
10.2022 - 05.2023
Job overview
- Standardized production procedures, job roles, and quality assurance guidelines.
- Sourced materials to keep up with production goals and meet customer demands.
- Reviewed work for quality and compliance with company standards and design specifications.
- Reviewed maintenance and repair problems to determine appropriate action for resolution.
- Wrote and conducted formal performance reviews for production personnel.
- Managed personnel by implementing company policies, procedures, work rules, and disciplinary action.
- Oversaw routine maintenance programs and scheduled service to keep equipment functioning at peak levels.
- Enforced health and safety protocols to promote safe working environment.
- Conducted daily walk throughs to maintain compliance on all health and safety protocols.
- Worked closely with clinical nutrition manager/dietitian to ensure patient health and safety was our number one priority.
- Conducted in monthly in person in-services around food related safety/sanitation and policies.
- Procured all products and materials for necessary food production.
- Updated logs and submitted timely reports detailing activities in line with regulatory standards.
- Evaluated employee performance and provided feedback and training as needed.
- Monitored inventory levels and restocking schedules to avoid production delays from unavailable materials.
- Trained in and implemented emergency response procedures to protect team members and property.
Dignity HealthRedwood City, CA
Food Production Manager
10.2021 - Current
Job overview
- Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner
- Investigate and resolve complaints regarding food quality, service, or accommodations
- Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
- Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted
- Maintain food and equipment inventories, and keep inventory records
- Schedule staff hours and assign duties
- Establish standards for personnel performance and customer service
- Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs
- Keep records required by government agencies regarding sanitation, and food subsidies when appropriate
- Test cooked food by tasting and smelling it to ensure palatability and flavor conformity
- Order and purchase equipment and supplies
- Review work procedures and operational problems to determine ways to improve service, performance, or safety
- Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs
- Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control
- Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items
- Create specialty dishes and develop recipes to be used in dining facilities.
Home Support Services, IHSSSan Jose, CA
Care Provider
03.2019 - Current
Job overview
- Provide care for patient
- Assist with daily activities
- Assist with doctor appointment visits, shopping and errands
- Plans and cook meals according to patient diet
- Assist with medications
- Assist with bathing and grooming
VoraltoBelmont, CA
Director of Dietary Services
10.2017 - 04.2019
Job overview
- Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner
- Investigate and resolve complaints regarding food quality, service, or accommodations
- Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
- Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted
- Maintain food and equipment inventories, and keep inventory records
- Schedule staff hours and assign duties
- Establish standards for personnel performance and customer service
- Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs
- Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary
- Keep records required by government agencies regarding sanitation, and food subsidies when appropriate
- Test cooked food by tasting and smelling it to ensure palatability and flavor conformity
- Order and purchase equipment and supplies
- Review work procedures and operational problems to determine ways to improve service, performance, or safety
- Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs
- Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control
- Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items
- Create specialty dishes and develop recipes to be used in dining facilities
- Take dining reservations.
Compass GroupSan Jose, CA
Chef Manager
10.2014 - 12.2016
Job overview
- Check the quality of raw or cooked food products to ensure that standards are met
- Monitor sanitation practices to ensure that employees follow standards and regulations
- Check the quantity and quality of received products
- Order or requisition food or other supplies needed to ensure efficient operation
- Supervise or coordinate activities of cooks or workers engaged in food preparation
- Inspect supplies, equipment, or work areas to ensure conformance to established standards
- Determine how food should be presented and create decorative food displays
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food
- Estimate amounts and costs of required supplies, such as food and ingredients
- Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions
- Determine production schedules and staff requirements necessary to ensure timely delivery of services
- Recruit and hire staff, such as cooks and other kitchen workers
- Demonstrate new cooking techniques or equipment to staff
- Meet with sales representatives to negotiate prices or order supplies
- Arrange for equipment purchases or repairs
- Record production or operational data on specified forms.
GuckenheimerSanta Clara, CA
Chef
03.2012 - 05.2014
Job overview
- Check the quality of raw or cooked food products to ensure that standards are met
- Monitor sanitation practices to ensure that employees follow standards and regulations
- Check the quantity and quality of received products
- Order or requisition food or other supplies needed to ensure efficient operation
- Supervise or coordinate activities of cooks or workers engaged in food preparation
- Inspect supplies, equipment, or work areas to ensure conformance to established standards
- Determine how food should be presented and create decorative food displays
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food
- Estimate amounts and costs of required supplies, such as food and ingredients
- Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers
- Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions
- Determine production schedules and staff requirements necessary to ensure timely delivery of services
- Recruit and hire staff, such as cooks and other kitchen workers
- Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets
- Demonstrate new cooking techniques or equipment to staff
- Arrange for equipment purchases or repairs
- Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel
- Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Education
CALIFORNIA SCHOOL OF CULINARY ARTS
A.S from Culinary Arts
Skills
Russian speakingLatvian speakingMenu PlanningCulinary ExperiencePurchasingEmployee EvaluationCookingProcurementCateringKitchen Management ExperienceFood PreparationManagementAdministrative ExperienceRestaurant ManagementProfit & LossSupervising ExperienceFood SafetyInventory ControlServSafeFirst Aid CertificationCDM
Safety protocols
Culinary expertise
Clinical dietetics
Dietary habits evaluation
Nutrition program management
Menu development
Patient education
Diet modification
Nutrition needs assessment
Food counseling
Workflow planning
Kitchen equipment operation and maintenance
Recipes and menu planning
Kitchen staff coordination
Budgeting
Foodservice Management Professional
Certification
Certified dietary manager
Timeline
Production Manager
Lucille Packard @ Sodexo USA
10.2022 - 05.2023
Food Production Manager
Dignity Health
10.2021 - Current
Certified dietary manager
06-2021
Care Provider
Home Support Services, IHSS
03.2019 - Current
Director of Dietary Services
Voralto
10.2017 - 04.2019
Chef Manager
Compass Group
10.2014 - 12.2016
Chef
Guckenheimer
03.2012 - 05.2014
CALIFORNIA SCHOOL OF CULINARY ARTS
A.S from Culinary Arts
12 2008