Mary Hale

• Managed kitchen operations to ensure efficient food preparation and service.
• Trained and mentored staff on food safety and quality standards.
• Implemented inventory control practices to minimize waste and reduce costs.
• Coordinated with vendors to maintain supply levels and quality ingredients.

• Prepared food items following safety and hygiene standards.
• Supported culinary staff by organizing ingredients for meal preparation.
• Maintained cleanliness of kitchen equipment and work areas.
• Assisted in stocking kitchen supplies and inventory management.

• Operated broaching machines to produce precision parts according to specifications.
• Conducted routine inspections to ensure equipment functionality and safety compliance.
• Collaborated with team members to streamline production processes for increased efficiency.
• Assisted in troubleshooting machine malfunctions, minimizing downtime during operations.

Phlebotomy

patient documentation

patient care