MaSharan Noble
Bossier City,LA
Summary
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. Experienced in coordinating nutrition care with healthcare team. Strong supervisor with an understanding of food production, cleaning and recordkeeping needs. Conversational skills in english. Hardworking Dietary Manager knowledgeable about running high-quality department for LTC facilities. Adept at ordering food, planning menus and training team members. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Food Management position. Ready to help team achieve company goals. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Certified Dietary Manager
State Of Louisiana Veteran Affairs
10.2007 - Current
- Improved patient satisfaction by developing and implementing customized meal plans according to their dietary needs and preferences.
- Optimized kitchen efficiency for better meal preparation and delivery, ensuring timely service to patients.
- Enhanced food safety standards by implementing strict hygiene protocols and conducting regular staff training sessions.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices accordingly.
- Managed a team of dietary aides, providing ongoing coaching and support to ensure high-quality meal services for patients.
- Participated in interdisciplinary meetings to provide expertise on patient nutritional care, supporting holistic treatment approaches.
- Ensured compliance with federal, state, and local regulations by staying current on industry best practices and adapting procedures accordingly.
- Fostered a positive work environment that encouraged teamwork, creativity, and open communication among staff members.
- Implemented continuous improvement initiatives in response to performance metrics, enhancing overall department effectiveness.
Culinary NCO
United States Army
05.2009 - 03.2019
- Spearheaded process improvements aimed at reducing overhead costs while maintaining excellent service delivery standards.
- Successfully managed crisis situations involving customers or employees, implementing necessary corrective actions swiftly.
- Maintained a clean and sanitary kitchen environment in compliance with health department regulations.
- Consistently met strict dietary requirements for guests with allergies or specific preferences by creating customized meal options.
- Increased overall efficiency by cross-training staff in various cooking techniques and station responsibilities.
- Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
- Prepared and served food to approximately (650) personnel in field environments.
- Conducted inspections of food preparation and dining facilities to verify compliance with health and safety regulations.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Streamlined operations for increased efficiency by developing and implementing new policies and procedures.
Cook
Spring-hill Medical Center
07.2006 - 09.2007
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- 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.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
Education
Associate of Arts - Culinary Arts
Auguste Escoffier School of Culinary Arts
Boulder, CO11.2022
Skills
- Dietary Modifications
- Allergen Awareness
- Quality Assurance
- Therapeutic Diets
- Team Leadership
- Nutritional Assessment
- Delegating Assignments and Tasks
- Monitoring Food Preparation
- Problem-Solving
- Cost Controls
- Fire Safety Regulations
- Employee Performance Evaluations
- Calm and Pleasant Demeanor
- Safe Food Handling
- Sanitation
- ServSafe Food Manager
Certification
- Certified CDM,CFPP 2009-present
- #234633 License - 2009-present
Timeline
Culinary NCO
United States Army
05.2009 - 03.2019
Certified Dietary Manager
State Of Louisiana Veteran Affairs
10.2007 - Current
Cook
Spring-hill Medical Center
07.2006 - 09.2007
Associate of Arts - Culinary Arts
Auguste Escoffier School of Culinary Arts
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