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~ Kathryn A. Swoaks ~

 

0000 xxxxxx xxxx , xxxx , xxxxx 00000

xxx-xxx-xxxx abc@xyz.com

 

Institutional Food Services Professional

 

Cook ~ Dietary Aide ~ Kitchen Operations

 

Hospitals / Nursing Homes / Schools

 

Profile

 

  Vast experience in providing quality food services, from defining and meeting individual dietary needs and complying with nutritional requirements/standards through preparing, cooking and serving food as well as maintaining dining and kitchen areas in accordance with stringent government health, safety and sanitation regulations

  Expert cook well-versed in preparing wide range of menu items, ensuring appropriate portion control and meeting high-volume production demands

  Able to prioritize and manage workflow to maximize productivity, efficiency and use of time and resources while maintaining high quality standards

  Self-motivated professional and enthusiastic team player equally effective in independent and collaborative roles

 

Professional Background

 

Pruitt Health-Austell, GA 2008-Present

Cook/Dietary Aide/Dishwasher

 

St. .Augustine Home of the Aged-Indianapolis, IN 2002-2004

Breakfast/Lunch Cook

 

Marquette Manor-Indianapolis, IN 2002-2004

Breakfast/Lunch Cook

 

Synopsis

 

  Awarded Employee of the Month for exhibiting outstanding care and customer service by current employer

  Proficiently prepare and serve meals and beverages to meet nutritional and special dietary needs

  Consistently comply with critical health and sanitation standards in preparing food, managing stock, washing dishes/utensils, and maintaining dining and kitchen areas

  Collaborate in planning nutritious, cost-effective menus

  Effectively manage workflow to optimize productivity and efficiency in high-volume, fast-paced food production/service environments

 

Education

 

Dietetics Major, Ball State University-Muncie, IN

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