LORENA BRAGA

● Meal planning and menu creation.

● Supervision of the production of meals transported from one restaurant to another, taking care of quality and food safety.

● Selection of suppliers of food, inputs, equipment and utensils.

● Development and implemented the Manual of Good Manufacturing Practices (GMP) and Standard Operating Procedures (SOPs) to ensure safety, quality, and hygiene in the receipt, storage, handling, and preparation of food.

• Verified prepared food met standards for quality and quantity

before serving to customers.

● Development of food and nutritional education programs for clients.

● Hiring employees.

● Conducting training with employees on good food handling

practices, health and food hygiene.

• Handled escalated customer concerns with speed and

knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.

• Maintained company compliance with local, state, and federal

laws, in addition to established organizational standards.

• Identified and implemented appropriate strategies to increase

employee satisfaction and retention.

• Planned nutritious meal options for individuals with various health needs and conditions.
• Determined client-specific nutrient and energy requirements, with consideration to specific lifestyles, physiology and medical concerns.
• Enhanced client accountability by implementing regular check-ins and progress updates via phone calls or email communication.
• Provided support during grocery shopping trips, guiding clients toward nutritious options while adhering to budget constraints.

● Supervision of school meals, visiting schools, daycare centers and community centers.

● Assistance to the nutritionist in preparing menus.

● Conducting training for food handlers.

● Nutritional education with parents and students.

• Conducted nutritional assessments and provided recommendations to healthcare professionals for optimum patient care.
• Planned nutritious meal options for individuals with various health needs and conditions.
• Coordinated and monitored purchases, preparation and delivery of meals for patients and families.
• Trained new staff on food preparation and safety procedures.
• Assisted in setting up and breaking down kitchen stations.