In my previous role at a senior care facility, I was responsible for creating weekly meal plans that adhered to dietary restrictions and nutritional guidelines. I collaborated with dietitians to ensure meals met residents' health needs, such as low-sodium or diabetic-friendly options. I also supervised food preparation, ensuring quality and safety standards were met. My experience includes managing inventory, reducing food waste, and maintaining a clean, organized kitchen environment.

I strictly follow HACCP principles and local health codes to maintain food safety. This includes proper storage, labeling, and temperature control of ingredients, as well as regular cleaning and sanitizing of kitchen equipment. I conduct routine inspections and staff training to ensure everyone adheres to protocols. Additionally, I stay updated on regulatory changes and implement necessary adjustments to maintain compliance and ensure a safe dining environment.

I approach special dietary requests with care and attention to detail. I review medical or dietary notes, consult with dietitians, and tailor meals to meet specific needs, such as gluten-free, vegetarian, or allergen-free options. I ensure clear communication with the kitchen team to avoid cross-contamination and verify that meals are prepared accurately. My goal is to provide nutritious, satisfying meals that align with individual health requirements while maintaining high-quality standards.

I manage food costs by carefully planning menus, purchasing in bulk when appropriate, and utilizing seasonal ingredients. I track inventory regularly to avoid over-ordering and repurpose leftovers creatively to minimize waste. Additionally, I analyze portion sizes to ensure they meet nutritional needs without excess. By maintaining accurate records and forecasting demand, I can optimize resources while delivering high-quality meals within budget constraints.

I thrive in high-pressure environments by staying organized and prioritizing tasks effectively. I delegate responsibilities to team members based on their strengths and ensure clear communication to maintain workflow. I also prepare in advance by prepping ingredients and setting up stations ahead of time. By remaining calm and focused, I ensure timely, efficient meal service without compromising quality or safety, even during busy periods.