I have over 10 years of experience managing food service operations in various healthcare settings, including hospitals and long-term care facilities. My role involved overseeing meal planning, ensuring compliance with dietary restrictions, managing budgets, and leading a team of kitchen staff. I successfully implemented new menu options that improved patient satisfaction scores and reduced food waste.

I prioritize understanding each patient's dietary needs by reviewing their medical records and consulting with healthcare professionals. I then work closely with the kitchen staff to create personalized meal plans that adhere to these requirements. Regular audits and feedback from patients and staff help me continuously improve our service.

I implement a comprehensive food safety program that includes regular training for staff, strict adherence to HACCP principles, and frequent inspections of kitchen areas. I also ensure that all equipment is regularly maintained and that staff follow proper food handling procedures. These measures help prevent foodborne illnesses and maintain a clean, safe environment.

I focus on optimizing our supply chain to reduce costs without compromising quality. This includes negotiating better prices with suppliers, reducing food waste, and using seasonal ingredients. I also analyze our menu to identify cost-effective recipes that still meet nutritional standards. By carefully managing our budget, I ensure that we can provide high-quality meals without exceeding our financial limits.

In a previous role, there was a conflict between two kitchen staff members over scheduling. I addressed the issue by holding individual meetings to understand their concerns and then facilitated a group discussion to find a mutually agreeable solution. I emphasized the importance of teamwork and collaboration, which helped resolve the conflict and improve team morale.