Theodore Gaskin

Work History

Maplewood Nursing & Rehabilitation Center

12.2024 - Current

Maintained a clean, safe, and sanitary work environment in compliance with state health regulations and industry best practices.
Served as a resource for patients, families, and staff members alike by providing expert guidance on nutritional matters related to individualized care needs or general dietary concerns.
Continuously monitored industry trends, staying up-to-date with emerging innovations in menu design techniques that could potentially enhance the overall dining experience for our target customer base segmentations within our facility demographics framework
Conducted regular evaluations of meal offerings to ensure alignment with changing dietary guidelines and best practices in the field of nutrition services management.
Collaborated with healthcare professionals to develop targeted nutritional interventions for patients with specific medical conditions.
Managed food inventory, ensuring optimal freshness and minimizing waste through careful planning and ordering practices.

The Solana @Doylestown

02.2020 - 10.2022

Scheduled kitchen staff of 12 people.
Motivated team of 12 employees to maintain high standards of food preparation and efficiency for varies hours per shift.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Reduced financial inaccuracies by using LCS CONNECT,DSSI system while verifying receipts.
Developed unique events and special promotions to drive sales.
Helped general management develop prices based on inventory costs and portion sizes.
Maximized quality assurance by completing frequent line checks.
Purchased food and cultivated strong vendor relationships.
Oversaw food preparation and monitored safety protocols.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.

Manayunk Brewery

01.2014 - 05.2020

Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls Aligned seasonal plans with ingredient availability and key area events for optimal promotions Increased profits and efficiency by building optimal inventory control model Developed recipes and menus by applying understanding of market demand and culinary trends, Inventoried food, ingredient and supply stock to prepare and plan vendor orders
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
Developed menus, controlled food costs and oversaw quality, sanitation and safety processes
Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests
Properly handled and stored food to eliminate illness and prevent cross-contamination
Maintained high food quality standards by checking delivery contents to verify product quality and quantity
Monitored and controlled overhead and production costs with responsibility for profit and loss
Trained and managed kitchen personnel and supervised all related culinary activity.

Willow Terrace Nursing And Rehabilitation Center

03.2013 - 01.2014

Monitored production to check safety, standardized production and appropriate portioning
Consulted with dietitians to plan menus appropriate for patient needs
Visited with residents to inquire about satisfaction, quality and personal preferences
Updated daily logs, checked in deliveries and submitted weekly reports
Cooked meals according to administrative policies, health code regulations and food service standards
Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
Introduced mentoring program and effectively managed employee mistakes to decrease overall waste
Introduced mentoring program and effectively managed employee mistakes to decrease overall waste 10%

Manayunk Brewery

07.2010 - 08.2013

Observed federal and local kitchen safety regulations to prevent food borne illnesses
Ordered food items and supplies needed to fulfill catering jobs
Created catering menu based upon client specifications, event type, dietary needs and budget
Planned menus complying with established health guidelines and budget limitations
Delegated tasks to staff members to maximize production under tight deadlines
Supervised and mentored kitchen and serving staff
Liaised with catering department about event changes and implemented requested adjustments
Directed and managed all banquet functions for 300 -person event.

Holiday Inn And Conference Center

01.2002 - 02.2007

Established and updated staff schedules and assignments to optimize coverage of peak times
Planned and directed high-volume food preparation in fast-paced environment
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
Acted as head chef when required to maintain continuity of service and quality
Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
Managed 15 culinary personnel in service to 300 customer base