I have over 10 years of experience managing diverse teams in both nutrition and culinary settings. I’ve successfully led teams to develop and implement meal plans that meet nutritional standards while ensuring culinary excellence. My approach involves clear communication, setting measurable goals, and fostering a collaborative environment to drive innovation and efficiency.

I work closely with registered dietitians and culinary experts to create menus that align with nutritional guidelines. We conduct regular audits and taste tests to ensure consistency and quality. Additionally, I stay updated on the latest nutritional research to incorporate best practices into our meal planning process.

Balancing taste and nutrition involves a combination of creativity and science. I prioritize using fresh, high-quality ingredients and innovative cooking techniques to enhance flavor profiles. By involving the culinary team in the menu planning process, we ensure that meals are both delicious and nutritionally sound.

I address dietary restrictions and allergies by maintaining a comprehensive understanding of various dietary needs. We create specialized menus and use color-coded systems to clearly label allergens. Regular training sessions for the team ensure that all staff are well-versed in handling and preparing allergen-free meals.

One successful project involved revamping our school meal program to meet updated nutritional standards. By collaborating with nutritionists and chefs, we introduced a new menu that increased student participation by 20%. This project demonstrated my ability to lead cross-functional teams and achieve measurable results.