Renato Colandrea

• Supervise daily kitchen operations to ensure efficient meal preparation and service.

Prepare meals according to patients' dietary needs and nutritional guidelines.

• Train and instruct line cooks on proper food rotation, preparation, and safety procedures.

• Manage kitchen inventory, receive and verify deliveries, and maintain proper stock levels.

• Manage schedules for kitchen staff to ensure adequate coverage.

• Assign daily tasks and oversee performance of line cooks to maintain high-quality standards.

• Ensure kitchen cleanliness and maintain all equipment in compliance with health and safety regulations.

• Prepare various foods for employees and staff; knowledge of proper temperatures of meats, poultry, fish, and cold dishes; assist in the preparation and distribution of food.

• Consistently provided professional, friendly and engaging service.

• Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards

• Routinely supported other areas of the kitchen, as requested.

• Routinely cleaned work areas

• Developed and maintained positive working relationships with others

• Provided friendly and attentive service.

• Supervise daily kitchen operations;
• Menu planning for specific dietary needs;
• Provide on-site training for the head cook and other kitchen staff.
• Instruct line cooks on proper food rotation and safety procedures;
• Instruct staff on receiving and putting away deliveries and managing kitchen inventory;
• Follow all safety and sanitation policies when handling food and beverage to proper health standards;
• Managed schedules for all kitchen staff to ensure adequate coverage
• Trained on handling food safety in case of an emergency code within the facility