Norma Hernandez

• Prepared meals according to dietary guidelines and nutritional standards.
• Collaborated with healthcare staff to ensure meal plans met patient needs.
• Maintained sanitation and safety regulations in kitchen operations.

• Oversee of daily Senior Lunch Program at Redlands Senior Center and Senior Breakfast Program at Mentone
• Led team meetings to discuss operational improvements, fostering a collaborative kitchen environment.
• Contributed to a positive workplace culture by fostering strong relationships with co-workers and demonstrating leadership skills.
• Ordered and received products and supplies to stock kitchen areas.
• Oversaw food preparation and monitored safety protocols.
• Handled money and prepared bank deposits, maintaining 100% accuracy.
• Welcomed, greeted and assisted guests.
• Interacted with customers by phone or in-person to provide information.

• Supervised kitchen operations, ensuring compliance with health and safety regulations.
• Trained and mentored junior kitchen staff in cooking techniques and food preparation standards.
• Streamlined inventory management processes to minimize waste and optimize ingredient usage.
• Collaborated with nutritionists to create balanced meal plans for diverse populations served.
• Managed daily site operations, ensuring compliance with safety regulations and quality standards.

Oversee of the daily Senior Lunch Program. Duties include training and supervising Food Service Staff .

• Handled proper storage and rotation of all food products and supplies.
• Enforce quality, safety and sanitation guidelines.
• Listened and responded to customer requests and forwarded necessary information to superiors.
• Followed all company policies and procedures to deliver quality work.
• Identified areas in need of critical improvement and implemented strategies to achieve targets.
• Developed and maintained courteous and effective working relationships

• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Collaborated with staff members to create meals for large banquets.
• Placed orders to restock items before supplies ran out.
• Supervised and enhanced work of 14-person team producing more than 300 plates per day.

• Served meals to residents in accordance with established schedules and dietary procedures.
• Arranged tray and or table settings with proper tableware, condiments and tray card.
• Assisted in maintaining dry storage areas and handling unpacking, dating and rotating of food and non-food supplies as directed.

• Reported and documented resident changes in consumption or behaviors.

Served over 500 Students Lunch Meal

• Used Microsoft Word ,Excel to create, update and maintain documentation and reports.
• Relayed order information to kitchen area and assisted other workers in preparing foods according to recipes.
• Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
• Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
• Adhered to procedures in preparing food items.