I have over 10 years of experience in managing nutrition and food services, primarily in healthcare settings. My role involved overseeing meal planning, ensuring compliance with dietary regulations, and managing a team of dietitians and kitchen staff. I successfully implemented a new menu system that improved patient satisfaction scores by 20% and reduced food waste by 15%.

I prioritize understanding the specific dietary requirements of different patient groups, including cultural, religious, and medical needs. By collaborating closely with healthcare professionals and conducting regular assessments, I ensure that our menu offerings are diverse and tailored to meet these needs. Additionally, I provide ongoing training for my team to stay updated on the latest nutritional guidelines and patient preferences.

I implement a comprehensive food safety program that includes regular audits, staff training, and strict adherence to HACCP principles. I also ensure that all kitchen equipment is regularly maintained and that staff follow proper food handling procedures. By fostering a culture of safety and accountability, I have maintained a zero-incident record in my previous roles.

I focus on optimizing procurement processes to secure the best prices without compromising on quality. By analyzing food costs and waste, I identify areas where savings can be made. I also engage in menu planning that balances cost-effectiveness with nutritional value. My approach has consistently resulted in budget adherence while maintaining high standards of meal quality.

In a previous role, there was a conflict between two team members regarding kitchen responsibilities. I addressed the issue by facilitating a meeting where both parties could express their concerns and reach a mutual understanding. I emphasized the importance of teamwork and collaboration, and we collectively developed a new workflow that satisfied both parties. This approach not only resolved the conflict but also improved overall team morale and efficiency.