Kandace Tosh
Bolivar
Summary
Assistant Director of Dining Services at Fresh Ideas, skilled in menu development and cost control. Achieved high customer satisfaction through effective staff training and relationship building. Proven ability to streamline operations and enhance food safety compliance, fostering a collaborative environment that drives team performance and guest engagement.
Overview
23
23
years of professional experience
Work History
Assistant Director of Dining Services
Fresh Ideas
09.2007 - Current
- Managed daily dining operations to ensure efficient service delivery and customer satisfaction.
- Developed and implemented menu options in collaboration with culinary team to enhance dining experience.
- Trained and mentored staff on food safety, sanitation regulations, and service excellence standards.
- Coordinated special events and catering services, enhancing community engagement through dining initiatives.
- Analyzed feedback to refine processes, improving overall operational efficiency and guest satisfaction rates.
- Oversaw inventory management systems, ensuring optimal stock levels and reducing waste through effective forecasting.
- Fostered partnerships with local suppliers to source fresh ingredients, supporting sustainability initiatives within the program.
- Coordinated catering functions effectively, ensuring timely delivery of exceptional food presentation and service for clients'' needs.
- Developed strong relationships with vendors, negotiating favorable contract terms for the dining department.
- Enhanced customer satisfaction by addressing concerns promptly and ensuring high standards of food quality.
- Maintained a clean, safe, and organized work environment compliant with health and safety regulations through regular inspections and staff trainings.
- Continually assessed facility maintenance needs, working closely with maintenance teams to address repairs promptly.
- Streamlined scheduling processes to maximize labor efficiency while maintaining excellent service levels.
- Managed inventory control effectively for optimal cost savings and minimal waste.
- Stayed current on industry trends by attending relevant conferences and seminars, incorporating new ideas for the benefit of both guests and staff.
- Established positive relationships with guests by consistently offering friendly, attentive service during their dining experiences.
- Assisted in the planning and execution of special events, enhancing guest experience and generating additional revenue streams for the organization.
- Oversaw budget development and management, ensuring financial goals were met without compromising service quality or employee satisfaction.
- Successfully met revenue targets by actively promoting dining services offerings to potential clients and ensuring a high level of customer satisfaction.
- Optimized staffing levels by analyzing sales data trends while balancing budget constraints to maintain profitability targets.
- Implemented new menu options based on guest feedback, resulting in increased customer satisfaction and repeat business.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Purchased food and cultivated strong vendor relationships.
- Coordinated with catering staff to deliver food services for special events and functions.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Verified prepared food met standards for quality and quantity before serving to customers.
Dietary Aide
CMH
04.2003 - 05.2007
- Prepared and served meals according to dietary guidelines
- Assisted in maintaining cleanliness and organization of kitchen areas
- Collaborated with nutrition staff to ensure accurate meal preparation
- Monitored food safety practices during meal service
- Provided support in inventory management of food supplies
- Adapted meal options based on residents' dietary needs
- Communicated effectively with team members for seamless operations
- Participated in training sessions to enhance food handling skills
- Kept all kitchen areas clean, tidy and free of hazards.
- Served meals to residents in accordance with established schedules and dietary procedures.
- Washed plates, cups, serving, and eating utensils and kitchen equipment in commercial dishwasher.
- Coordinated with other dietary aides and kitchen staff to ensure efficient workflow and timely delivery of meals, contributing to a smooth-running operation.
- Enhanced kitchen efficiency by maintaining a clean and organized workspace, ensuring timely meal production and delivery.
- Followed all food safety regulations while preparing meals for patients.
- Supported fellow team members during peak times by assisting with tasks such as dishwashing and restocking supplies, fostering a collaborative work environment.
- Cleared tables and removed dishes, trays, and utensils from dining room to dishwashing area.
- Assisted in the preparation of nutritious meals for patients with various medical conditions and dietary restrictions.
- Maintained strict levels of cleanliness for tables, floors, and prep areas.
- Added food items, beverages, and utensils to trays and immediately delivered to correct rooms.
- Ensured food safety compliance through proper storage, handling, and sanitation procedures, minimizing risk of contamination or illness.
- Arranged tray and or table settings with proper tableware, condiments, and tray card.
- Improved patient satisfaction by providing high-quality meals tailored to their dietary needs and preferences.
- Discarded outdated food products and maintained waste disposal procedures.
- Delivered nourishment and supplements to nurse station for distribution to specific residents.
- Maintained accurate records of patient meal orders to ensure appropriate distribution of meals according to individual requirements.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Streamlined meal assembly processes for faster service without compromising quality or accuracy.
- Collaborated with healthcare professionals to develop individualized meal plans based on patient needs, resulting in better health outcomes.
- Provided exceptional customer service to patients and their families, addressing concerns and answering questions about dietary guidelines and restrictions.
- Assisted in maintaining dry storage areas and handling unpacking, dating, and rotating of food and non-food supplies as directed.
- Reduced food waste through careful portioning, inventory management, and creative use of leftover ingredients.
- Upheld efficiency of meal services by pre-setting tables before patients arrived.
- Supported kitchen in managing dietary emergencies, ensuring patient needs were met promptly and accurately.
- Organized kitchen workflows, enabling team to prepare meals more efficiently.
- Participated in ongoing training programs to stay current on best practices in nutrition support services and foodservice operations.
- Adapted quickly to changes in dietary guidelines, ensuring compliance with latest health standards.
- Conducted inventory checks and placed orders for kitchen supplies, ensuring uninterrupted operations.
- Enhanced team morale by fostering collaborative work environment, leading to improved productivity.
- Reduced meal preparation times by optimizing kitchen operations, without compromising food quality.
- Improved patient nutrition with carefully planned and prepared meals according to dietary needs.
- Monitored food temperatures during storage and serving, ensuring safety and compliance with regulations.
- Implemented feedback mechanisms for patients on meal quality, driving continuous improvement.
- Participated in regular training on food safety and dietary trends, staying ahead in nutritional knowledge.
- Engaged with patients to receive direct feedback on meals, using insights to improve meal plans.
- Trained new staff on dietary guidelines and kitchen procedures, elevating team competency levels.
- Assisted in creating nutritional education materials for patients, fostering better understanding of healthy eating habits.
- Ensured timely meal delivery to patients, enhancing their dining experience and satisfaction.
- Enhanced patient meal satisfaction by providing personalized meal options within dietary constraints.
- Prepared tables by laying out napkins and utensils, refilling condiments and performing other preliminary tasks.
- Cleaned and organized kitchen, dining and service areas.
- Followed safety and sanitation policies while handling food and beverages to uphold proper health standards.
- Served and assisted diners by carrying plates of food, taking and delivering beverage orders and refilling glasses.
- Monitored food quality and freshness throughout day.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Adjusted food preparation methods in accordance with customer requests.
- Cross-trained in other kitchen positions to support staff and meet customer needs and demands.
- Greeted customers and answered inquiries regarding menu items and specials.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Demonstrated knowledge of menu items and corresponding ingredients.
Education
Chef Certificate - Culinary
Roubxe Culinary
Vancouver, BC V5Y 0C3, CA05.2018
High School Diploma -
Bolivar High School
Bolivar, MO05.2003
Skills
- Scheduling staff
- Sanitation procedures
- Nutrition
- Cost control
- Menu planning
- Employee engagement
- Sanitation standards
- Food presentation
- Food safety compliance
- Culinary expertise
- Meal planning
- Employee scheduling
- Menu development
- Waste reduction
- Health inspections
- Allergy awareness
- Special diets
- Menu pricing
- Teamwork
- Customer service
- Problem-solving
- Time management
- Reliable and responsible
- Attention to detail
- Problem-solving abilities
- Multitasking
- Critical thinking
- Customer satisfaction
- Organizational skills
- Team leadership
- Active listening
- Money handling
- Decision-making
- Cash handling
- Food preparation
- Safe food handling
- Relationship building
- Team building
- Self motivation
- Nutritional knowledge
- Supply ordering and management
- Infection control
- Health and safety regulations
- Monitoring food preparation
- Coaching and mentoring
- Conflict resolution
- Recruitment and hiring
- Operations management
- Kitchen equipment operation and maintenance
- Hospitality management
- Professionalism
- Scheduling
- Quality control
- Strategic planning
- Staff training
- Food plating and presentation
- Employee performance evaluations
- Inventory control
- Staff supervision
- Time management abilities
- Inventory management
- Sales and marketing
- Project management
- Cost controls
- Staff scheduling
- Purchasing
- Catering services
Timeline
Assistant Director of Dining Services
Fresh Ideas
09.2007 - Current
Dietary Aide
CMH
04.2003 - 05.2007
Chef Certificate - Culinary
Roubxe Culinary
High School Diploma -
Bolivar High School