Shentia Figueroa

Transitioning out of voluntary four years career break. Devoted efforts to temporary family situation.

Maintain my CDM certificate and ServSafe certificate updated and current with online courses.

• Manage a team of 6 cooks and 25 dietary employees to maintain high standards of food preparation and efficiency.
• Provide quality meals to a census of 120 residents.
• Maintained kitchen hardware and repaired tools or ordered equipment.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Handled escalated residents concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Oversaw food preparation and monitored safety protocols.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Verified prepared food met standards for quality and quantity before serving to residents.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Purchased food and cultivated strong vendor relationships.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Maximized quality assurance by completing frequent line checks.
• Coordinated with the activity department staff to deliver food services for special events and functions.

• Planned operations to effectively cover needs while controlling costs and maximizing service.
• Developed strategies to improve food service levels for busy facility handling three meals each day.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Worked with qualified chef to diversify menu with new offerings.
• Oversaw food preparation and monitored safety protocols.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Maintained sound financial footing by overseeing department profit, loss and budgeting.

• Developed strategies to improve food service levels for busy facility handling three meals each day.
• Maximized quality assurance by completing frequent line checks.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Managed staff schedules and maintained adequate coverage for all shifts.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Communicated closely with servers to fully understand special orders for customers.

• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Seasoned and cooked food according to recipes or personal judgment and experience.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Maintained food safety and sanitation standards.
• Managed opening and closing shift kitchen tasks.
• Coordinated checklists to keep kitchen clean, stocked and sanitary.
• Prioritized and re-prioritized kitchen tasks based on fluctuating demands.

• Served meals to residents in accordance with established schedules and dietary procedures.
• Kept all kitchen areas clean, tidy and free of hazards.
• Washed plates, cups, serving, and eating utensils and kitchen equipment in commercial dishwasher.
• Followed all food safety regulations while preparing meals for patients.
• Cleared tables and removed dishes, trays, and utensils from dining room to dishwashing area.
• Arranged tray and or table settings with proper tableware, condiments, and tray card.
• Maintained strict levels of cleanliness for tables, floors, and prep areas.
• Added food items, beverages, and utensils to trays and immediately delivered to correct rooms.
• Upheld efficiency of meal services by pre-setting tables before patients arrived.
• Followed safety and sanitation policies while handling food and beverages to uphold proper health standards.
• Cleaned and organized kitchen, dining and service areas.
• Greeted customers and answered inquiries regarding menu items and specials.
• Cross-trained in other kitchen positions to support staff and meet customer needs and demands.
• Stored food in designated containers and storage areas to prevent spoilage.
• Served and assisted diners by carrying plates of food, taking and delivering beverage orders and refilling glasses.

• Served meals to residents in accordance with established schedules and dietary procedures.
• Kept all kitchen areas clean, tidy and free of hazards.
• Followed all food safety regulations while preparing meals for patients.
• 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.
• Added food items, beverages, and utensils to trays and immediately delivered to correct rooms.
• Distributed food during busy peak periods to drive customer satisfaction.
• Monitored food safety and sanitation standards in food service areas.
• Conducted one-on-one nutritional counseling sessions with residents.