Samadhi Maddage

• Plan and design menus that reflect customer preferences, seasonal availability, and budget considerations.

• Prepare and cook high-quality dishes, ensuring consistency and presentation standards are met.

• Supervise and train kitchen staff, fostering a collaborative and efficient working environment.

• Oversee kitchen operations, including scheduling, inventory management, and ordering supplies.

• Maintain compliance with health, safety, and hygiene regulations, ensuring the kitchen meets inspection requirements.

• Develop and manage budgets, controlling food costs and minimizing waste without compromising quality.

• Prepare and cook meals that meet residents’ dietary restrictions, preferences, and nutritional guidelines.

• Plan weekly or monthly menus in collaboration with the facility’s dietitian or management team.

• Ensure portion control and food presentation align with quality standards and residents’ needs.

• Maintain a clean, safe, and sanitary kitchen environment in compliance with health and safety regulations.

• Manage inventory and order ingredients and supplies as needed, ensuring cost-effective purchasing.

• Train and supervise kitchen staff, promoting teamwork and efficient kitchen operations.

• Managed day-to-day business operations.
• Operated with safety and skill to avoid accidents and delays.
• Maintained compliance with weight limits, safety regulations, and transportation laws through diligent record-keeping and inspections.
• Maintained daily, legible DOT log book and submitted corresponding documents.
• Demonstrated safe driving by following regulations and safety procedures, resulting in zero accidents.

Knowledge of nutrition, dietary restrictions (e.g., low sodium, diabetic, pureed diets), and portion control.

• Familiarity with food safety and sanitation regulations (e.g., ServSafe certification or equivalent).

• Strong organizational, time