Meté Sergin

Oversaw daily Food Service operations, ensuring exceptional customer service and product quality.

Manage a team with 35 employees including one Executive Chef and Two manager.

• Increased the Customer satisfaction Scores from 24% to 58%.
• Increased Retail sales by 50%
• Implemented a new menu ordering system without increasing the labor.
• Eliminated all the temp labor a shortly after I started and significantly reduced employee turnover. My Labor Cost consistently stayed under budget.
• Successfully Implemented a Safety Policy and Achieved 600 accident free days.
• Last two years, achieved 100% from all of the Heath Department Audits. Passed one Joint Commission and several annual State Inspections without any violations.
• Improved team performance through mentoring and leadership development initiatives.

• Directed food service operations, ensuring compliance with health and safety regulations.
• Managed inventory systems, optimizing supply chain processes for efficiency.
• Developed training programs for staff, enhancing team performance and service quality.
• Implemented cost control measures, reducing waste while maintaining service standards.

• Manage all the kitchen operations.
• Increase the Customer satisfaction Scores from 15% to 45%
• Retail with a 4M retail sales a year and Patient census with about 227
• Led culinary team in menu development and execution, enhancing guest satisfaction through innovative cuisine.
• Directed kitchen operations, ensuring compliance with health and safety regulations for optimal food quality.
• Developed seasonal menus reflecting current culinary trends while aligning with budgetary constraints and customer preferences.

• Manage all the kitchen operations. Manage a team of 27 employees with one Sous Chef and 5 supervisors
• Account with a 5M retail sales and 900 patient meals a day
• Get the account ready for the Joint Commission Survey, create a master cleaning schedule, monitor daily
• Order all food, take monthly inventories. Interview, hire and train new cooks, Oversee all food production

• Support all the St. Joe Hospitals in Kentucky as the area Executive Chef..
• Streamlined kitchen operations, enhancing efficiency and reducing waste through effective resource management.

• Worked as an interim GM and Executive Chef till we hired permanent managers, and then , train them
• Manage a team of 27 employees. Account with a 1.5M in retail sales and 660 patient meals a day
• Hired 14 new staff and trained, fill all the open positions, save 19% on overall labor cost
• Hire/Train new stock room employee to establish FIFO, labeling system and keeping food storage areas clean
• Reduced Food service violations found by Monthly Infection Control Audits form many to none
• Went through a corporate inspection and a State Annual inspections with no violation.

• Manage a team of 51 kitchen employees. Account with 2.5 M in retail sales, 640 patient meals a day
• Develop a new menu due to Covid-19, Implement procedures to deliver meals safely and keep employees safe
• Manage the Retail and catering Operations after Retail manager has resigned
• Increased Café Sales by about 15% with menu changes
• Passed Joint commission audit with no violations. Scored “A” in a Health safety Inspection.

• Manage a team of 41 kitchen employees. Account with 1.25 M in retail sales, 640 patient meals a day
• Directed food service operations, ensuring compliance with health and safety regulations.
• Fill all open positions and reduce employee turnover
• Eliminate temp labor, control overtime and, reduce labor cost by 18%, reduce food cost by 15%

• Manage a team of 40 kitchen employees. Account with 250K in retail sales, 381 patient meals a day
• Started with 60 FTE's and reduced it to 40 FTE's with annual savings of nearly a $1Million
• Established Tea Party Events at the “Expressions Store”, converted the store into a Tea Party Venue
• It offered public tea parties while providing job training opportunities for residents at Oakwood
• As the executive Chef of the store, made monthly and seasonal tea party menus, prepared all food
• Served as a Sodexo District Safety Coordinator. Audit all accounts in the district yearly
• Trained many Sodexo Cooks through “Culinary Foundations Trainings” held across the US
• Received a Culinary Award in 2012 as a “Culinary Foundations Trainer”
• Sodexo Regional Awards: Customer Satisfaction 2003 and 2006, Profit Growth 2009
• Enhances the Community Experience 2013, Fiscal Responsibly 2003, 2016
• Winner of “Spirit of Sodexo Award”, Central Division, “Customer Satisfaction and Client Retention” 2006
• Score “A” at all Health Inspections, Gold on Exclosure audits and no violations on all annual State inspections

• Teach Monthly Hand-On Adult and Kids Cooking Classes to Public
• Present a different theme every year, International Themes been the most popular
• Create recipes for every dish to hand out and give everyone sample of all dishes prepared

• Founded the Culinary program for Somerset Community College in Somerset and created its curriculum.
• Hire and train Chef Instructors, taught many of the Culinary Classes.

Teach International Cuisine Classes.

• Mentored aspiring chefs through hands-on training and practical demonstrations.

• 220 bed hospital, 21 Million Food Service managed volume included a large retail operation, caterings and 13 vending machines
• Manage a team of 35 FTE's, CNM and one Dietitian.
• Hire new staff to fill open positions and reduce turnover from over 60% to about zero
• Pass yearly State Inspections and two Joint Commission inspections with no violations
• Score “A” at all Health Inspection Audits.
• Sodexo Manager of the year, Team recognition
• Regional Award winner in 2002

• Completed the 16 weeks manager training, manage the restaurant during dinner
• Oversaw daily operations, ensuring high standards of service and food quality.

• Manage a team of 40 kitchen employees, run daily specials
• Designed and executed seasonal menus reflecting regional culinary trends.
• Supervised kitchen staff to ensure adherence to food safety regulations.

• Oversaw daily cafe operations, ensuring exceptional customer service and product quality.