Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Generic

Olga L Saucedo Rodriguez

Central Falls,RI

Summary

Multi-talented Food Safety Manager consistently rewarded for success in planning and operational improvements. Experience in policy development and staff management procedures positively impacting overall morale and productivity.

Overview

6
6
years of professional experience
1
1
Certification

Work History

Food Service Director

Charlwell House Health & Rehabilitation Center
Norwood, MA
01.2022 - Current
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Set schedules for staff by planning and designating shifts and hours.
  • Tracked food production levels, meal counts and supply costs.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Verified prepared food met standards for quality and quantity before serving to Residents.
  • Developed strategies to improve food service levels for busy facility handling 70 meals each day

Food Service Director

Mansion Nursing And Rehabilitation Center
Central Falls, RI
11.2019 - 07.2021
  • Organized and oversaw food service training to educate employees on various tasks, including resetting tables, relaying orders to cooks and upselling food and beverages.
  • Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
  • Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
  • Set schedules for 15 staff by planning and designating shifts and hours.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Tracked food production levels, meal counts and supply costs.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Hired and managed all kitchen staff.
  • Coordinated and organized all facility inventory.
  • Verified prepared food met all standards for quality and quantity before serving to residents.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste
  • Developed strategies to improve food service levels for busy facility handling [200] meals each day

Head Cook

MI Hacienda Restaurant
Providence, Rhode Island (USA)
01.2014 - 06.2018
  • 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.
  • Coordinated hiring and training activities for kitchen and back of house employees while continuously monitoring performance.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Placed orders to restock items before supplies ran out.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
  • Transitioned between breakfast and lunch service.
  • Recommended menu items for new dish development, holidays, special events and promotions.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Safely used kitchen equipment and reduced risk of injuries and burns.
  • Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
  • Supervised and enhanced work of [20]-person team producing more than [200] plates per day

Education

Associate of Arts - Culinary Arts

Jonhson & Wales University
Providence RI
05.2022

Skills

  • Portion control
  • Policy Development
  • Inventory management
  • Business acumen
  • Scheduling
  • Inventory management
  • Production records
  • Food Safety
  • Cost controls
  • Kitchen equipment operation and maintenance
  • Recipes and menu planning
  • Kitchen staff coordination
  • Customer service
  • Supervision
  • Computer skills

Certification

  • Licensed Food safety Manager

Languages

Spanish
Native or Bilingual

Timeline

Food Service Director

Charlwell House Health & Rehabilitation Center
01.2022 - Current

Food Service Director

Mansion Nursing And Rehabilitation Center
11.2019 - 07.2021

Head Cook

MI Hacienda Restaurant
01.2014 - 06.2018

Associate of Arts - Culinary Arts

Jonhson & Wales University

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Olga L Saucedo Rodriguez