I have over five years of experience preparing meals for groups of 100+ in school and healthcare settings. I follow standardized recipes and portion control guidelines to ensure consistency. I also conduct regular taste tests and seek feedback from supervisors and diners to maintain quality. Proper food safety practices, such as maintaining correct temperatures and avoiding cross-contamination, are always a priority.

I carefully review dietary restrictions and communicate with the nutrition team to create appropriate meal plans. For gluten-free meals, I use separate utensils and cooking surfaces to avoid cross-contamination. For vegetarian options, I ensure protein-rich alternatives like beans or tofu are included. I also label meals clearly and double-check orders to ensure accuracy and safety for all diners.

I prioritize tasks by creating a daily schedule, starting with prep work and organizing ingredients. I use time-saving techniques like batch cooking and multitasking without compromising quality. I also stay calm under pressure, delegate tasks when possible, and maintain open communication with my team to ensure smooth operations and timely meal service.

I follow strict sanitation protocols, including frequent handwashing, sanitizing surfaces, and properly storing food. I clean as I go to prevent clutter and contamination. I also ensure equipment is regularly inspected and maintained. Adhering to health department regulations and conducting routine audits helps me maintain a safe and hygienic kitchen environment.

I attend workshops, read industry publications, and follow reputable nutrition blogs to stay informed. I incorporate trends like plant-based proteins and whole grains into meals while ensuring they align with dietary guidelines. I also collaborate with dietitians to create balanced, appealing menus that meet nutritional standards and appeal to diverse tastes.