Quantis Patterson

• Streamlined dietary planning processes for increased efficiency, utilizing specialized software and electronic medical records.
• Cross-trained in other kitchen positions to support staff and meet customer needs and demands.
• Promoted a culture of safety within the workplace by adhering to established infection control protocols and reporting any observed hazards promptly.
• Enhanced patient satisfaction with their meals by collaborating with kitchen staff to ensure quality food preparation and presentation.
• Conducted regular inventory management tasks, ensuring adequate food and dietary resources were available for patient needs.
• Maintained accurate and up-to-date patient records, ensuring seamless communication between all members healthcare team.
• Coordinated patient meal delivery schedules to ensure timely provision while minimizing interruptions to ongoing treatments or therapies.
• Assisted in training new Diet Clerks, sharing best practices, and mentoring them towards success in their roles effectively.

Served as a Dietary Aid Leader mentoring new Dietary Aide team members, ensuring staff were properly trained in safety and sanitation protocols.

• Processed customer payments and balanced cash drawers.
• Demonstrated knowledge of menu items and corresponding ingredients.
• Greeted customers and answered inquiries regarding menu items and specials.
• Leveraged hand-held trays and buffet carts to serve food and beverage items to guests.
• Portioned and wrapped food to place directly on plates for service to patrons.
• Coordinated with other dietary aides and kitchen staff to ensure efficient workflow and timely delivery of meals, contributing to a smooth-running operation.
• Served meals to residents following established schedules and dietary procedures.
• Washed plates, cups, serving, and eating utensils and kitchen equipment in a commercial dishwasher.
• Enhanced kitchen efficiency by maintaining a clean and organized workspace, ensuring timely meal production and delivery.
• Followed all food safety regulations while preparing meals for patients.
• Cleared tables and removed dishes, trays, and utensils from the dining room to the dishwashing area.
• Supported fellow team members during peak times by assisting with tasks such as dishwashing and restocking supplies, fostering a collaborative work environment.
• Ensured food safety compliance through proper storage, handling, and sanitation procedures, minimizing the risk of contamination or illness.
• 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.
• Arranged tray and or table settings with proper tableware, condiments, and tray cards.
• Discarded outdated food products and maintained waste disposal procedures.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Maintained strict adherence to HIPAA regulations when handling patient information, protecting confidentiality at all times.
• Upheld efficiency of meal services by pre-setting tables before patients arrived.

• Oversaw daily kitchen operations, efficiently delegating tasks to maintain a smoothly functioning work environment.
• Improved patient satisfaction with meal options by regularly reviewing and updating menus based on feedback and trends in dietary preferences.
• Maintained accurate records of patient meal selections to ensure proper billing procedures were followed.
• Ensured compliance with food safety regulations by conducting regular inspections of kitchen workspaces, equipment, and staff hygiene practices.
• Mentored and trained new team members, fostering a positive work environment that encouraged professional growth.
• Educated patients and families on nutrition management.
• As Team Lead my my position in the kitchen was to lead my team to success, high patient scores, and great patient satisfaction
• Developed and maintained accurate nutrition records and databases.
• Collaborated with nursing staff to accommodate special dietary requirements for patients with allergies or other health concerns.

• As a manager, I was in charge of a staff of 15 employees responsible for overseeing their training.
• I was to handle customer complaints, make cash deposits to the bank, make schedules, and make sure staff was producing great quality food with a positive attitude.
• Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
• Reviewed customer feedback regularly to identify areas of improvement in service quality or menu offerings.
• Communicated with customers to answer questions or concerns.
• Ensured compliance with health codes, leading to consistently high scores on inspections and maintaining a clean work environment.
• Maintained logs for equipment maintenance as required by the McDonald Corporation.
• Addressed and resolved customer service issues to establish trust and increase satisfaction.
• Closed out cash registers and made bank deposits.