Tiffany Madison
New Orleans
Summary
My objective of my career is to build a team That can help me take everyone's careers to the next levels of their life.
Experienced in culinary management with a focus on menu planning and dietary compliance, successfully designed and implemented meal plans that enhanced resident satisfaction and nutritional balance. Supervised kitchen staff to ensure adherence to food safety protocols, which improved operational efficiency and compliance. Developed comprehensive training programs for new employees, fostering a knowledgeable team dedicated to quality care and service. Conducted regular audits of food service operations, identifying areas for improvement that contributed to enhanced overall compliance and operational standards.
Overview
21
21
years of professional experience
Work History
Certified Dietary Manager
Saint Margaret’s nursing home
New Orleans
12.2022 - 11.2025
- Designed and implemented menu plans to meet dietary guidelines, enhancing resident satisfaction and nutritional balance.
- Supervised kitchen staff, ensuring compliance with food safety protocols and improving operational efficiency.
- Developed training programs for new employees, fostering a knowledgeable team focused on quality care and service.
- Conducted regular audits of food service operations, identifying areas for improvement and enhancing overall compliance.
- Collaborated with healthcare professionals to create tailored meal plans, optimizing patient health outcomes and dietary needs.
- Managed inventory control systems, reducing food waste and ensuring the availability of necessary supplies for meal service.
- Created menus that met nutritional requirements for all patients.
- Coordinated with vendors to purchase fresh produce, meats and other items at competitive prices.
Banquet Chef
DoubleTree By Hilton New Orleans
New Orleans
03.2014 - 11.2022
- To make sure I'm maintaining a good payroll by going by the forecast, making sure no one is going into overtime
- Creating a menu that is diverse and still able to get that 5% offering enhancements that's last cost efficient on our end but at that standard of 5%.
- When deliveries comes in the temperatures are taking and FIFO is done and the new deliveries are properly stored at it's temperature.
- To be a great leader you have to lead by example! Working side by side with your team and teaching them how to get to the next level and getting them to understand what it takes to get there!
- Not only your team but my colleagues as well, having a good relationship with the other leaders in the hotel.
Breakfast Cook
Embassy Suites of New Orleans
New Orleans
10.2004 - 01.2004
- Making sure the food was fresh and good served on time and not run out!
- Prep food for the next day!
Education
High School Diploma -
Marion Abramson senior high school
Skills
- Cooking
- Computers
- Shipping and receiving
- Menu planning
- Dietary compliance
- Food safety
- Staff supervision
- Training development
- Inventory management
- Meal customization
- Vendor coordination
- Nutritional assessment
- Quality control
- Operational efficiency
- Client communication
- Team leadership
- Cost management
- Food preparation
- Audit processes
- Customer satisfaction
- Temperature control
- FIFO procedures
- Relationship building
Hobbies and Interests
Executive chef
Volunteer Experience
- New Orleans Mission, I would go and feed the homeless people a couple of times out of the year.
- Joe Brown Park, Volunteer at the concession stand or wherever they need me.
Awards
Manager of the Quarter, 2017
Timeline
Certified Dietary Manager
Saint Margaret’s nursing home
12.2022 - 11.2025
Banquet Chef
DoubleTree By Hilton New Orleans
03.2014 - 11.2022
Breakfast Cook
Embassy Suites of New Orleans
10.2004 - 01.2004
High School Diploma -
Marion Abramson senior high school