Lorana Toman

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Developed relationships with local suppliers to obtain freshest ingredients available.
• Maintained food safety and sanitation standards.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Planned menus for different events, seasons and residents requests.

• Supervised line cooks to monitor food safety and order accuracy.
• Delegated jobs within kitchen depending on facility employee skills.
• Taught kitchen staff safety protocols and facility standards.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Make up menus with all the residents diet in mind.
• Did inventory and ordered products needed.

.