Pauline Tuck
Brooklyn,NY
Summary
Forward thinking, trend setting and adaptable to multiple marketing strategies in order to optimize customer-service experiences for the emerging global market. Capable of multiple managerial and culinary
tasks with a 10 year record for exceptional service 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.
Overview
12
12
years of professional experience
Work History
Director Of Food Service
Hamilton Park Nursing And Rehabilitation Center
02.2021 - Current
- Improved customer satisfaction by implementing 4 new seasonal cycle menus and providing excellent food presentation.
- Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
- Developed a strong team atmosphere within the kitchen staff, enhancing productivity and employee retention rates.
- Implemented staff training programs to improve culinary skills and knowledge of food safety procedures.
- Conducted regular performance evaluations for food service employees, promoting professional growth and development opportunities.
- Increased employee engagement by fostering positive relationships among team members and addressing concerns proactively.
- Achieved cost savings by negotiating contracts with suppliers, reducing food waste, and streamlining operations when possible.
- Designed creative menus that catered to various dietary needs while maintaining an appealing aesthetic for clients.
- Oversaw daily operations in the kitchen, ensuring 600 timely meal services a day . Preparation and delivery for large-scale events or busy dining periods.
- Optimized workflow processes by analyzing data on staff performance, customer feedback, and sales trends to make informed decisions about staffing levels and work schedules.
- Enhanced brand reputation through exceptional customer service initiatives that prioritized guest satisfaction at every stage of the dining experience.
Dietary Supervisor/Management
New York Center For Rehabilitation And Nursing
12.2017 - 02.2021
- Manage 280 bed facility daily , to ensure satisfaction, quality , and dietary personal preferences for residents .
- Purchased food and Cleaning supplies for department according to budget limitations.
- Monitored production to check safety, standardized production and appropriate portioning.
- Interviewed, hired and trained dietary personnel to provide optimal service.
- Managed Dietary team consisting of 30 staff members and 10 part time employees , Organizing staff working schedules , Assignments and Payroll.
- Managing daily Temperature logs. For food , and refrigeration
- Oversee cleaning of kitchen ,storage, dining areas and equipment
- Ensure Proper Distribution of Supplements and Tube feeding
- Assist on tray line at mealtimes
- Research work on sigma care for patient profiles and medical history
- Work on Geri Menu to provide meal tickets, and diet changes
- Ensure Proper PPE according to CDC guidelines for Infection Control
- Conducting Mandatory In-service for employees
- Enforcing Kosher Laws and Guidelines daily with Rabbi
- Work With Dietitians to ensure Patient Satisfaction, Proper Diet, and Fluid Restrictions were updated daily .
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Directed activities for kitchen workers daily
- Cut spending through effective inventory management and supply sourcing.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Adhered to social distancing protocols and wore mask or face shield.
- Improved operations through consistent hard work and dedication.
- Working Knowledge of Of CDM and DOH regulations as they relate to food service
Culinary Arts Teacher
Nepperhan Community Center
10.2012 - Current
- Dedicated Culinary Arts Specialist Working for 7 Public Schools in Yonkers. Palisades Preparatory School, Roosevelt High School, Gorton High School, Yonkers Middle High School, Lincoln High School, Riverside High School.
- Worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately.
- Observed and evaluated students' work to determine progress, provide feedback and make suggestions for improvement.
- Directed college-level instruction along with full service restaurant and catering management and operation.
- Prepared lesson plans for classroom instruction of credited technical and occupational courses.
- Trained winning teams to participate in culinary competitions, developing student skills and confidence.
- Facilitated ongoing program reviews and continuous improvement efforts and fostered positive learning environment by developing curriculum and instructional support that targeted and engaged all students.
- Taught basic cooking skills during both one-on-one and group classes.
- Ensure High Standards Of Sanitation and Cleanliness
- Ensure High PPE Practices according to the Westchester County Department of Health
- Provided prompt and specific feedback to students on work and behavior.
- Maintained a well-organized kitchen lab space, ensuring a safe and efficient learning environment for all students.
- Adjusted instruction to facilitate student mastery.
- Increased student proficiency in culinary techniques through demonstration and guided practice.
- Developed comprehensive lesson plans focusing on essential culinary concepts, leading to improved student understanding.
- Enhanced culinary skills of students by utilizing engaging teaching methods and hands-on learning experiences.
- Organized and led field trips to local restaurants and food industry events, exposing students to real-world applications of culinary arts skills.
Dietary Supervisor
Cypress Garden R For Nursing And Rehabilitation
02.2015 - 08.2018
- Led educational presentations for dietary aides on topics of nutrition and wellness.
- Ensured organizational compliance with All regulatory guidelines
- Safeguard purchases and received food and non-food supplies , ensure storage in accordance with department of health regulations
- Prepare routine reports and maintain all dietary records in accordance with organizational policies and procedures
- Assess, develop, implement and evaluate menu patterns under supervision of consultant dietician
- Plan ,organize Dietary orientation Training, and in-service educational programs for dietary personnel
- Evaluate and monitor all aspects of Dietary operation, making recommendations for conformance level that will provide nutritionally adequate, quality food
- Confers with other Directors, Board Members, and or /sponsors to accommodate special activities and request for residents
- Complying with employer /union rights and obligations
- Visited with residents to inquire about satisfaction, quality and personal preferences.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Cut spending through effective inventory management and supply sourcing.
- Controlled food costs and managed inventory.
Head Chef/Kitchen Manager
PA-NASH Restaurant & Lounge
03.2013 - 05.2018
- Generated 15 employee schedules, work assignments .and determined appropriate compensation rates.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Educated staff to comply with state food safety and sanitation regulations
- Constructs spreadsheets annual projections of labor and overall expenses to assure profitability
- Consult with event coordinator for special events
- Menu development ( main dining room, lounge, bar, and catering).
- 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.
Education
Culinary Arts And Business Management - Culinary Arts Degree
The Institute of Culinary Education
225 Liberty Street08.2004
Bachelor of Science -
Borough of Manhattan Community College of The City University of New York
New York, NY06.1988
Business Management - Business Management
Elizabeth Seton College
1097 N. Broadway Yonkers NY 1070106.1982
Skills
- Department management
- Culinary expertise
- Meal planning and preparation
- Critical thinking
- Relationship-Building
- Sigma care and Geri Menu software proficiency
- Group and individual instruction
- Peer mentoring
- Classroom management
- Cultural awareness
- Nutrition program management
Timeline
Director Of Food Service
Hamilton Park Nursing And Rehabilitation Center
02.2021 - Current
Dietary Supervisor/Management
New York Center For Rehabilitation And Nursing
12.2017 - 02.2021
Dietary Supervisor
Cypress Garden R For Nursing And Rehabilitation
02.2015 - 08.2018
Head Chef/Kitchen Manager
PA-NASH Restaurant & Lounge
03.2013 - 05.2018
Culinary Arts Teacher
Nepperhan Community Center
10.2012 - Current
Culinary Arts And Business Management - Culinary Arts Degree
The Institute of Culinary Education
Bachelor of Science -
Borough of Manhattan Community College of The City University of New York
Business Management - Business Management
Elizabeth Seton College
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