Regina Stevenson

• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Took food and beverage orders and conveyed special requests or concerns to kitchen.
• Learned other teammates' work tasks to train as backup.
• Made food according to standard recipes with requested changes for customer satisfaction.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Delivered meals to rooms and provided friendly service to all facility guests.
• Greeted customers at counter to fulfill requests and answer questions.
• Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
• Greeted visitors, answered questions, and accepted payments.

* Maintain the kitchen and food storage areas in accordance with all health and safety regulations.

* Leave the kitchen in a clean and orderly sate. This includes cleaning the grill, wiping down all surfaces, storing food away, cleaning the sinks, sweeping and mopping.

* Set up and serve food service counters

• Employed mobility devices and [Type] equipment to lift patients from chairs to beds, following safety procedures to avoid injuries.
• Assisted patients with dressing, grooming and feeding needs, helping to overcome, and adapt to mobility restrictions.
• Assisted with feeding and monitored intake to help patients achieve nutritional objectives.
• Delivered compassionate care and clear communication in handling issues of death and dying.

• Kept all kitchen areas clean, tidy and free of hazards.
• Served meals to residents in accordance with established schedules and dietary procedures.
• Washed plates, cups, serving, and eating utensils and kitchen equipment in commercial dishwasher.
• Coordinated with other dietary aides and kitchen staff to ensure efficient workflow and timely delivery of meals, contributing to a smooth-running operation.
• 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 dining room to dishwashing area.