Paul Luedke

Dietary aide, prepare, serve, cook, and clean up

• Served meals to residents in accordance with established schedules and dietary procedures.
• Assisted in maintaining dry storage areas and handling unpacking, dating, and rotating of food and non-food supplies as directed.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Cleared tables and removed dishes, trays, and utensils from dining room to dishwashing area.
• Followed all food safety regulations while preparing meals for patients.
• Arranged tray and or table settings with proper tableware, condiments, and tray card.
• Discarded outdated food products and maintained waste disposal procedures.
• Added food items, beverages, and utensils to trays and immediately delivered to correct rooms.
• Maintained strict levels of cleanliness for tables, floors, and prep areas.
• Kept all kitchen areas clean, tidy and free of hazards.
• Upheld efficiency of meal services by pre-setting tables before patients arrived.
• Washed plates, cups, serving, and eating utensils and kitchen equipment in commercial dishwasher.
• Delivered nourishment and supplements to nurse station for distribution to specific residents.
• Supported fellow team members during peak times by assisting with tasks such as dishwashing and restocking supplies, fostering a collaborative work environment.
• Adapted quickly to changes in dietary guidelines, ensuring compliance with latest health standards.
• Enhanced kitchen efficiency by maintaining a clean and organized workspace, ensuring timely meal production and delivery.
• Reduced food waste through careful portioning, inventory management, and creative use of leftover ingredients.
• Collaborated with healthcare professionals to update patient diets, aligning with treatment plans.
• Streamlined meal preparation processes, cutting down on waste while ensuring quality.
• Maintained strict hygiene standards in kitchen, significantly reducing cross-contamination risks.
• Streamlined meal assembly processes for faster service without compromising quality or accuracy.
• Reduced meal preparation times by optimizing kitchen operations, without compromising food quality.
• Participated in regular training on food safety and dietary trends, staying ahead in nutritional knowledge.
• Enhanced team morale by fostering collaborative work environment, leading to improved productivity.
• Supported kitchen in managing dietary emergencies, ensuring patient needs were met promptly and accurately.
• Implemented feedback mechanisms for patients on meal quality, driving continuous improvement.
• Maintained strict adherence to HIPAA regulations when handling patient information, protecting confidentiality at all times.
• Organized kitchen workflows, enabling team to prepare meals more efficiently.
• Trained new staff on dietary guidelines and kitchen procedures, elevating team competency levels.
• Participated in regular team meetings to discuss performance goals, address challenges, and share best practices for continued growth and improvement.
• Ensured food safety compliance through proper storage, handling, and sanitation procedures, minimizing risk of contamination or illness.
• Improved patient nutrition with carefully planned and prepared meals according to dietary needs.
• Cleaned and organized kitchen, dining and service areas.
• Greeted customers and answered inquiries regarding menu items and specials.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Followed safety and sanitation policies while handling food and beverages to uphold proper health standards.
• Served and assisted diners by carrying plates of food, taking and delivering beverage orders and refilling glasses.
• Monitored food quality and freshness throughout day.
• Cross-trained in other kitchen positions to support staff and meet customer needs and demands.
• Adjusted food preparation methods in accordance with customer requests.
• Observed diners to respond to additional requests and determine when meal completed.
• Leveraged hand-held trays and buffet carts to serve food and beverage items to guests.
• Cut, sliced and ground meat, poultry and seafood to prepare for cooking.