Mónica Valeska Díaz Fuenzalida

• Cleaned and sanitized work surfaces, equipment, utensils, dishes, and pots.
• Prepared food items consistently following recipe cards and production and portion standards.
• Stocked supplies such as food items and utensils in serving stations, cupboards, refrigerators, and salad bars.
• Greeted customers entering the restaurant with a pleasant demeanor.
• Assisted cooks with meal preparation tasks including washing vegetables, cutting meats, weighing ingredients for recipes and portioning meals for customers.
• Maintained kitchen sanitation standards to ensure safety of staff and customers.

• In charge of planning minutes for elderly nursing home residents, according to needs and pathologies.
• Provided clinical nutrition services to patients and their families in a hospital setting.
• Conducted nutritional assessments, including anthropometric measurements, dietary intakes and biochemical tests.
• Developed comprehensive nutrition care plans for patients with chronic diseases or conditions.
• Provided counseling to individuals regarding food selection, preparation techniques, menu planning and dining out strategies.
• Provided nutrition education and counseling to patients with chronic diseases.
• Developed individualized meal plans based on patient goals, medical history and dietary restrictions.
• Assessed nutritional needs of clients through nutrition screenings and interviews.
• Conducted research on the latest nutrition trends and best practices.
• Monitored client progress towards health goals using weight, BMI measurements, lab values.

Care for patients with different pathologies

• Evaluation of nutritional status
• Isak Antrometry
• Minute planning
• Food education
• Supplementation if necessary

School food casino in Chicureo, 500 student rations and 120 staff rations (breakfast, lunch and eleventh services)

Principal functions

• Interlocution with clients and resolution of incidents.
• Cost control according to effectiveness and efficiency criteria.
• Making the organizational changes necessary for continuous improvement.
• Compliance with applicable regulations in daily work.
• Supervision and improvement of the accounting and administrative procedures of the contract.
• Management and leadership of the account's human resources.
• Stock management through carrying out inventories.
• Ensure that the activities and tasks are fulfilled in terms of quality, Safety and Environment of the casino
• Ensure that there are necessary material resources to cover situations related to unforeseen events in the service.
• Prepare a report on compliance with scheduled activities, within the established times.

• University Food Casino, 430 student and staff rations (lunch service).
  Main Functions
• Interlocution with clients and resolution of incidences.
• Cost control according to effectiveness and efficiency criteria.
• Implementation of organizational changes necessary for continuous improvement.
• Compliance with applicable regulations in daily work.
• Supervision and improvement of the accounting and administrative procedures of the contract.
• Management and leadership of the account's human resources.
• Inventory management through the realization of inventories.
• Ensure that the activities and tasks are fulfilled in terms of quality,
• safety and environment of the casino.
• Ensure that the necessary material resources are available to cover situations related to service imponderables.
• Report on compliance with scheduled activities, within the established times.