I have over three years of experience in food service, including two years specifically focused on nutrition. I've worked in a hospital kitchen where I was responsible for preparing meals that met specific dietary requirements. This role required a deep understanding of nutritional values and how to incorporate them into daily meals. I also completed a certification in Food and Nutrition Management, which has equipped me with the knowledge to create balanced and nutritious menus.

I strictly adhere to the HACCP principles and maintain a clean workspace at all times. I regularly check expiration dates on ingredients and store them properly to prevent contamination. During food preparation, I wear appropriate protective gear and wash my hands frequently. I also ensure that all kitchen equipment is sanitized after use. These practices have been crucial in maintaining high standards of food safety and hygiene in my previous roles.

Understanding and accommodating various dietary restrictions is crucial. I start by conducting thorough consultations with clients or patients to understand their specific needs. Based on this, I create personalized meal plans that are both nutritious and appealing. For example, I might use alternative grains for gluten-free diets or incorporate a variety of fruits and vegetables to cater to vegan diets. My goal is always to ensure that everyone receives a meal that is both satisfying and healthy.

I regularly attend workshops and seminars related to nutrition and health. I also subscribe to several reputable journals and online platforms that publish the latest research in the field. This helps me stay informed about new dietary guidelines, nutritional trends, and innovative cooking techniques. Additionally, I engage with a network of professionals to exchange insights and best practices, ensuring that my knowledge remains current and relevant.

In my previous role, I had a patient with a complex dietary requirement due to a medical condition. They needed a low-sodium, high-protein diet that was also appealing. I researched and developed a menu that included low-sodium alternatives and incorporated high-protein foods like lean meats and legumes. I also focused on enhancing the flavor profile with herbs and spices, ensuring the meals were enjoyable. This experience reinforced my ability to creatively solve dietary challenges while maintaining nutritional integrity.