Vance Torres-Miller

Dietary Aide

Traditions of Lansdale

03.2020 - Current

Prepared and served meals in accordance with dietary guidelines and resident preferences.
Assisted in maintaining cleanliness and organization of kitchen and dining areas.
Collaborated with culinary team to ensure timely meal service and accommodate special dietary needs.
Monitored inventory levels of food supplies, reporting shortages to management for timely replenishment.
Educated residents on menu options, promoting healthy eating habits and nutritional awareness.
Trained new staff on food safety protocols and proper equipment usage within kitchen environment.
Implemented improved processes for meal assembly, enhancing efficiency during peak service hours.
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.
Cleared tables and removed dishes, trays, and utensils from dining room to dishwashing area.
Supported fellow team members during peak times by assisting with tasks such as dishwashing and restocking supplies, fostering a collaborative work environment.
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.
Discarded outdated food products and maintained waste disposal procedures.
Maintained strict adherence to HIPAA regulations when handling patient information, protecting confidentiality at all times.
Upheld efficiency of meal services by pre-setting tables before patients arrived.
Ensured timely meal delivery to patients, enhancing their dining experience and satisfaction.
Trained new staff on dietary guidelines and kitchen procedures, elevating team competency levels.
Cross-trained in other kitchen positions to support staff and meet customer needs and demands.
Demonstrated knowledge of menu items and corresponding ingredients.