I have worked in food service for over two years, primarily in hospital and cafeteria settings. My responsibilities included preparing and serving meals, ensuring food safety standards, and addressing patient dietary needs. I also have experience interacting with patients and their families, providing excellent customer service by being attentive and empathetic. My ability to work efficiently in fast-paced environments while maintaining a positive attitude has been key to my success in these roles.

I strictly adhere to food safety protocols, such as proper handwashing, wearing gloves, and maintaining clean workspaces. I ensure all food is stored at correct temperatures and check expiration dates regularly. I also follow HACCP guidelines to prevent cross-contamination. Additionally, I stay updated on food safety regulations and attend training sessions to reinforce best practices. My attention to detail and commitment to hygiene help me maintain a safe and sanitary environment for patients.

I carefully review dietary orders and consult with dietitians or supervisors to ensure accuracy. I pay close attention to details like allergies, religious restrictions, or medical conditions when preparing meals. If I’m unsure about a request, I double-check with the healthcare team to avoid errors. I also communicate clearly with patients to confirm their preferences and ensure they feel comfortable. My goal is to provide meals that meet their needs while maintaining quality and taste.

I prioritize tasks by creating a mental checklist and focusing on the most urgent needs first, such as delivering meals to patients with strict dietary schedules. I stay organized by preparing ingredients and equipment in advance. During peak times, I remain calm and efficient, working collaboratively with my team to ensure timely service. My ability to multitask and adapt to changing demands helps me maintain productivity without compromising quality.

I approach difficult situations with patience and empathy, listening carefully to the patient’s concerns. I apologize for any inconvenience and work to resolve the issue promptly, whether it’s replacing a meal or addressing a specific request. If necessary, I involve a supervisor or dietitian for further assistance. My goal is to ensure the patient feels heard and valued, turning a negative experience into a positive one through respectful and professional communication.