Hospital Chef Resume

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Laurie Bartram
319 Orphan Road
Buffalo, NY 14204
(123)-940-7242
[email]

Job Objective Searching for employment as a Hospital Chef and use my past expertise to better the organization as a whole.

Highlights of Qualifications:

  • Strong experience in cooking hospital food
  • Deep knowledge of cooking vegetarian food
  • Profound knowledge in monitoring food service
  • Proficient in hospital customized menus and recipes preparation techniques
  • Skilled at supervising hospital kitchen operations
  • Ability to read, comprehend, follows and create recipes for hospital menu
  • Ability to keep up to given deadlines and also head multiple projects concurrently
  • Ability to hire, train, and coach kitchen staff

Professional Experience:

Hospital Chef
Aspen Valley Hospital, Buffalo, NY
August 2007 – Present

  • Cooked food items and presented same with help.
  • Provided demonstrations on food preparation programs.
  • Trained and coached participants in preparing meals.
  • Ensured to procure and stock ingredients needed for food preparation for hospital meals program while working with Executive Chef.
  • Complied with all guidelines on food safety stated by existing FDA Food Code.
  • Interacted with participants about preparing meals and purchasing related ingredients.
  • Discussed with Program Director about modifications in recipes and input received from other participants.

Hospital Chef
St. Helena Hospital, Buffalo, NY
May 2004 – July 2007

  • Monitored and coordinated food preparation, packaging and distribution to assure maximum quality offered for food service given to patients in hospital.
  • Trained hospital kitchen staff in production and presentation of cold and hot food.
  • Interacted and discussed with Director on food presentation and plating for high-end catering events.
  • Assisted in creating and upholding regular recipes for patients in hospital and cafeteria menu.
  • Schedules and created staffing arrangements based on departmental goals and objectives.
  • Contributed in planning budgets, improvement programs on food quality and problem solving procedures.
  • Presented food dishes listed in hospital menu attractively using apt garnishes.

Education

Bachelor’s Degree in Food Science
Bridgewater State College, Bridgewater, MA


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