Tosha Angelle
Carencro
Summary
Experienced Dietary Manager with a comprehensive background in managing dietetic staff and ensuring compliance with state regulations. Demonstrated ability to maintain accurate records of patient diets, including special requirements, while overseeing meal preparation and service in accordance with health department standards. Successfully coordinated menus for special events and developed nutritional care plans, resulting in improved patient satisfaction and adherence to dietary guidelines. Proven track record in training staff on food safety protocols and implementing systems for tracking dietary preferences and restrictions.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Dietary Manager
Eastridge Nursing Home and Rehab
Abbeville
01.2025 - Current
- Managed dietetic staff to ensure compliance with state regulations.
- Maintained records of patient diets including any special requirements or restrictions.
- Supervised cafeteria staff during meal times ensuring that all orders were prepared correctly.
- Coordinated menus for special events in accordance with health department standards.
- Assisted in developing and implementing nutritional care plans for patients.
- Reviewed medical records for accurate documentation of nutritional assessments and interventions provided by the dietitian and nutritionist.
- Ensured accuracy of menu labeling information on all foods served in the facility.
- Created reports detailing monthly expenses related to dietetic services budgeting activities.
- Monitored patient progress and consulted with physicians regarding dietary modifications as necessary.
- Resolved any issues or complaints from customers in a timely manner.
- Analyzed menus for cost effectiveness while maintaining balanced nutrition standards.
- Ordered food supplies, maintained inventory of equipment and ensured proper storage of food items.
- Provided training sessions for new employees on proper food handling techniques.
- Inspected food delivery trucks for quality assurance purposes prior to unloading goods into storage areas.
- Implemented a system for tracking patient preferences, allergies, intolerances.
- Oversaw the preparation of meals according to established recipes, portion control guidelines and standard operating procedures.
CEO
Angellys Cuisine and Cakery
Lafayette
09.2021 - Current
- Inspected food quality and presentation prior to delivery or service at catered events.
- Communicated effectively with waitstaff and other personnel to ensure smooth operation at catered functions.
- Managed inventory of catering equipment including chafing dishes, serving utensils, linens.
- Ordered necessary supplies from vendors for catered events.
- Adhered strictly to health regulations when storing, handling, cooking, and serving foods at catered functions.
- Analyzed customer feedback post-event in order to improve services offered by the catering company.
- Prepared food items for catering events including salads, sandwiches, appetizers, entrees, and desserts.
- Successfully serviced events through collaboration with establishment managers by securing venue and scheduling adequate personnel.
- Accurately estimated amount of food to prepare for events.
- Discussed menu options, venue locations and event budget with clients to provide accurate service, food and beverage quotes.
- Verified safe and appropriate food temperatures and sanitary conditions of banquet and foodservice areas.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
Contractor
EZ Messenger
Carencro
08.2017 - Current
- Ensured safety protocols were being followed at all times by employees and subcontractors on site.
- Implemented corrective action plans when necessary due to unexpected delays or obstacles encountered during construction activities.
- Performed regular inspections to ensure quality control standards were being met throughout the project life cycle.
- Answered inquiries from clients concerning status of their cases or subpoena requests.
- Responded promptly to client inquiries relating to status updates on their cases or subpoena requests.
- Maintained an updated database of all open cases requiring subpoena services and monitored progress accordingly.
- Created, organized, and maintained files of all subpoenas issued.
- Updated contact lists used during preparation of subpoenas ensuring accuracy at all times.
- Verified that all necessary information was included in subpoenaed documents before forwarding them to the court.
- Ensured that all relevant information is accurately documented within case files.
- Monitored deadlines associated with each case in order to meet Court requirements.
- Prepared and issued summons, complaints, warrants and other documents necessary for daily courtroom operations.
Cook
St Martin Parish School Board
Cecilia
08.2024 - 01.2025
- Monitored stock levels of food items and ordered more when necessary.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Inspected kitchens for sanitary conditions before the start of each shift.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Organized storage areas for efficient usage of space.
- Adjusted seasonings of dishes during cooking process in order to enhance flavors.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
- Adhered to food safety standards when storing and preparing foods.
- Prepared and served meals by reviewing recipes and combining and cooking ingredients.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Prepared a wide range of dishes according to menu specifications and chef instructions.
- Used standardized recipes and other instructions to prepare food.
Cook Manager
Elior of America
Yoingsville
10.2023 - 08.2024
- Ensured compliance with health, safety, and sanitation standards in the kitchen area.
- Coordinated with other kitchen personnel to ensure proper functioning of the kitchen operations.
- Prepared daily reports summarizing total sales figures for management review.
- Monitored quality of dishes at every stage of preparation and presentation.
- Maintained accurate inventory of all food items; ordered supplies as needed.
- Identified potential problems within the kitchen environment and took corrective action when necessary.
- Directed and supervised kitchen staff in the preparation, cooking, and presentation of food.
Deli Cook
Compass Group
Broussard
05.2017 - 03.2020
- Ensured quality control of all products served to customers.
- Followed recipes accurately to prepare all menu items according to established standards.
- Operated grills, deep-fat fryers and other kitchen equipment in accordance with safety regulations.
- Set up buffet tables with various deli meats, cheeses and salads for special events or catering orders.
- Checked temperatures of freezers, refrigerators and heating equipment to maintain proper temperature levels according to health code regulations.
- Stocked food supplies needed for daily operations.
- Cleaned and prepared various foods items, such as meats, vegetables, fruits, soups and salads for cooking or serving.
- Maintained a safe work environment by following all health codes and sanitation guidelines set forth by the company.
- Displayed excellent customer service skills when interacting with guests during their dining experience.
- Inspected equipment regularly to ensure proper functioning prior to use.
- Recorded amount of ingredients used in each recipe item prepared throughout shift.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in the correct manner.
Night Cook/ Baker/Shift Supervisor
Hercules Offshore
Houston
01.2012 - 08.2016
- Stored cooked foods properly in designated containers at correct temperatures.
- Ensured that proper safety standards were maintained during food preparation and storage.
- Provided assistance to other cooks or staff members when needed.
- Kept work area clean and organized throughout shift.
- Performed routine maintenance on kitchen equipment as needed.
- Followed established sanitation procedures when handling food products.
- Collaborated with chefs on menu design and presentation ideas.
- Cleaned, cut, and prepared meats, vegetables, and other food items prior to cooking.
- Operated commercial kitchen equipment such as mixers, slicers, grinders, blenders.
- Prepared and cooked all menu items in a timely fashion according to recipes.
- Maintained an orderly work station by disposing of garbage appropriately.
- Communicated effectively with colleagues regarding orders or any issues that arose in the kitchen.
- Checked temperatures of kitchen appliances such as ovens, grills, and fryers to ensure safe operation.
- Made meals in accordance with company standards and requirements.
- Received and stored food and supplies.
- Rotated stock as needed to keep freshness intact.
- Measured out ingredients accurately to ensure consistent product quality.
- Adhered to company policies regarding storage, handling and preparation of food items.
- Decorated cakes with icing, sprinkles and other edible decorations.
- Stocked shelves with freshly-baked goods throughout the day as needed.
- Cleaned work areas, utensils, equipment and surfaces between batches of products.
- Operated ovens and other equipment to bake products according to established recipes.
- Rolled, cut and shaped dough to form bread, rolls, cookies, cupcakes, pie crusts and other baked goods.
- Utilized measuring instruments, commercial-grade mixers and ovens to bake cakes and pastries.
- Oversaw baking and cooking training to assist new staff members in professional development.
- Trained new employees on company policies and procedures.
- Directed and supervised team of 15 employees in daily operations.
- Recruited, hired, trained, mentored, coached, evaluated, and terminated staff as necessary.
- Managed budget for department, ensuring all expenses stayed within allocated funds.
Galleyhand
Caldive
Carencro
08.2010 - 01.2012
- Transported food items between storage areas, kitchens, and other locations on board the vessel.
- Followed all health department regulations regarding food handling procedures.
- Collaborated with culinary staff to create attractive plate presentations for crew members' meals.
- Stocked galley with food items for crew members as per their requirements.
- Provided assistance to cooks during peak times such as breakfast rush hours or lunchtime periods.
- Delivered snacks and refreshments to passengers upon request following established policies and procedures.
- Ensured quality control by inspecting incoming shipments of food items for freshness before accepting them into inventory.
- Collected plates after meal services were completed and disposed of leftovers properly.
- Performed regular maintenance on kitchen equipment such as cleaning ovens, grills, deep fryers.
- Monitored temperature levels in refrigerators and freezers to ensure that food is stored safely at proper temperatures.
- Carried out general sanitation duties around the galley area such as sweeping floors and wiping down counters.
- Organized storage areas to maximize efficiency, including labeling shelves and containers.
Baker
Eurest Support Services
Lafayette
06.2006 - 04.2010
- Ensured that all health regulations were followed at all times while working in the kitchen.
- Provided customer service by answering questions about menu items or taking orders from customers.
- Monitored temperature of ovens and adjusted accordingly to maintain consistency in baking times.
- Checked baked goods periodically during baking process to ensure desired results were achieved.
- Rotated stock as needed to keep freshness intact.
- Measured out ingredients accurately to ensure consistent product quality.
- Decorated cakes with icing, sprinkles and other edible decorations.
- Attended training sessions related to food safety procedures and techniques.
- Inspected finished products before packaging them up for sale.
- Followed food safety guidelines while preparing all food items.
- Placed orders for additional supplies when necessary based on production needs.
- Stocked shelves with freshly-baked goods throughout the day as needed.
- Packaged finished products into boxes or containers for delivery or sale in store.
- Prepared dough for a variety of bakery items such as breads, pastries, pies, cakes and cookies.
- Cleaned work areas, utensils, equipment and surfaces between batches of products.
- Operated ovens and other equipment to bake products according to established recipes.
- Rolled, cut and shaped dough to form bread, rolls, cookies, cupcakes, pie crusts and other baked goods.
- Utilized measuring instruments, commercial-grade mixers and ovens to bake cakes and pastries.
- Oversaw baking and cooking training to assist new staff members in professional development.
- Evaluated raw ingredients and baked goods, assessing for quality control purposes.
Education
Associate of Arts - Occupational Studies/Culinary
Auguste Escoffier School of Culinary Arts
Boulder, CO12-2021
Skills
- Nutritional assessment
- Menu planning
- Food safety
- Inventory management
- Dietary compliance
- Catering coordination
- Budget management
- Employee training
- Customer service
- Team leadership
- Quality control
- Record keeping
- Problem solving
- Effective communication
- Diet restriction determination
- Purchasing and procurement
- Nutritional needs assessments
- Meal preparation
- Menu planning abilities
- Sanitation protocols
- Meal development
- Hygiene standards
- Special diets
- Therapeutic meal planning
- Food presentation
- Staff monitoring
- Menu planning skills
Certification
- Associate Degree in Occupational Studies/Culinary Arts
- ServSafe Certificate
- Instructor and Proctor for NRA (National Restaurant Association)
- Food Handlers Certificate
Accomplishments
- Published poems in the Shulamite Magazine
- Published acknowledgement in magazine for my cakes
Timeline
Dietary Manager
Eastridge Nursing Home and Rehab
01.2025 - Current
Cook
St Martin Parish School Board
08.2024 - 01.2025
Cook Manager
Elior of America
10.2023 - 08.2024
CEO
Angellys Cuisine and Cakery
09.2021 - Current
Contractor
EZ Messenger
08.2017 - Current
Deli Cook
Compass Group
05.2017 - 03.2020
Night Cook/ Baker/Shift Supervisor
Hercules Offshore
01.2012 - 08.2016
Galleyhand
Caldive
08.2010 - 01.2012
Baker
Eurest Support Services
06.2006 - 04.2010
Associate of Arts - Occupational Studies/Culinary
Auguste Escoffier School of Culinary Arts