Milton Phillips
Indianapolis,IN
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. Hardworking Dietary Manager knowledgeable about running high-quality department for [Type] facilities. Adept at ordering food, planning menus and training team members.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Dietary Manager
Oaks Of Plainfield
06.2021 - Current
- Purchased food supplies for department according to budget limitations.
- Interviewed, hired and trained dietary personnel to provide optimal service.
- Consulted with dietitians to plan menus appropriate for patient needs.
- Visited with residents to inquire about satisfaction, quality and personal preferences.
Cook
St Vincent's University Hospital
02.2020 - 04.2021
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- 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.
Breakfast Chef
GHC Hotels
10.2019 - 03.2020
- Practiced safe food methods to avoid disease and prevent food poisoning.
- Collaborated with chef to create exciting, fun menu options for banquets and special events.
- Introduced farm-to-table options such as [Type] food and fresh produce enabling creation of new entrees.
- Supervised staff of [Number] and assisted with technique, food prep and presentation.
- Maintained well-organized mise en place to keep work consistent.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Cook 1
Taher INC,
02.2017 - 09.2019
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- 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.
Boiler Cook
Harry And Izzy's
02.2015 - 01.2017
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- 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.
- Seasoned and cooked food according to recipes or personal judgment and experience.
Skills
- Storage Organization
- Anticipating Problems
- Service Delivery Management
- Performance Strategies
- Food Inventories
- Cooking Procedures
- Staff Monitoring
- Schedule Crew Members
- Employee Recruitment
Certification
Servsafe certification
Timeline
Dietary Manager
Oaks Of Plainfield
06.2021 - Current
Cook
St Vincent's University Hospital
02.2020 - 04.2021
Breakfast Chef
GHC Hotels
10.2019 - 03.2020
Cook 1
Taher INC,
02.2017 - 09.2019
Boiler Cook
Harry And Izzy's
02.2015 - 01.2017
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