I have over five years of experience in managing nutrition programs, focusing on both clinical and community settings. I have successfully implemented meal plans that cater to diverse dietary needs, ensuring compliance with health regulations. My role involved coordinating with dietitians, chefs, and healthcare professionals to optimize nutritional outcomes and enhance patient satisfaction.

Ensuring food quality and safety is paramount. I implement rigorous HACCP protocols and conduct regular audits of our food preparation and storage processes. I also ensure that all staff are trained in food safety standards and that we maintain a clean and hygienic environment. This proactive approach helps us prevent contamination and maintain high standards of food quality.

Effective budget management involves strategic planning and resource allocation. I prioritize needs based on impact and cost-effectiveness, leveraging technology for efficient inventory management and forecasting. By establishing strong relationships with suppliers, I negotiate competitive rates and ensure timely deliveries, minimizing waste and optimizing resource utilization.

Addressing dietary restrictions and allergies requires a tailored approach. I work closely with clients to understand their specific needs and collaborate with our culinary team to develop suitable alternatives. We maintain a comprehensive allergen control program, ensuring that all staff are trained to handle allergenic ingredients safely and that we have clear protocols for cross-contamination prevention.

In my previous role, I led the implementation of a new nutrition policy aimed at improving patient outcomes. This involved extensive stakeholder engagement, from healthcare providers to patients, to ensure buy-in and clarity on expectations. I coordinated training sessions and provided ongoing support to ensure smooth adoption. The initiative resulted in improved nutritional standards and positive feedback from stakeholders.