We apply 25 years
of food service experience in a food services operation
to include supervision, inventory/expenditure control
and menu planning
We provide supervisory work in assisting food production
management in training new employees in assembly
and delivery of patient meals and nourishments.
food service facility.
Inspects tray assembly and tray line service, including
portion control; checks census sheets from various
facility areas, noting diet changes, makes composite
work sheets of all cold food items and number of
regular and special diets to be prepared.
Cuisine Arts can help your food service operation
plan, assign and supervise work of a large group
of food service workers engaged in a variety of
food service activities in a large healthcare facility,
include assisting the professional staff in auditing
patient menus, visiting patients to discuss dietary
problems and obtain assessments regarding food served,
and coordinating work with food production personnel
and other food service professional who inspect
work in progress, assist in problems which arise
and review work for quality of service to residents/patients.
ILLUSTRATIVE TASKS Audits patient menus prepared by food service
technicians; makes corrections as needed based on
established dietary patterns; issues patient menus
on a daily census.
Updates daily records of meals served; keeps time
records for employees; trains new employees in assembly
and delivery of patient meals and nourishments.
