Cristina Chavez

• Assists in planning, developing, and designing training programs and materials for new and existing food programs, and trains food service staff in hygienic, safe, and efficient food service operations; in food services procedures; effective personnel and labor utilization.
• Trained 700 of new personnel hires to fulfill various roles.
• Delivered group and individual training covering NSLP, SBP, CACFP, HACCP and hands-on training of equipment.
• Assessed additional needs based on training progress and collaborated with management to meet requirements.
• Led the district-wide implementation and training of Combi-Ovens, converting existing conventional recipes to Combi-Oven formats. Managed and oversaw the usage of multiple sites through Unox DDC.
• Conducted annual manager orientation sessions across various regions.
• Organized and led student food tasting events.

• Supervise and participate in food preparation, cooking, and serving for students and faculty.
• Efficiently managed the preparation and service of 1,700 to 4,000 meals daily
• Oversee food production, ensuring quality and cost-effectiveness within budget.
• Conduct weekly inventory counts and manage cash and payroll.
• Develop and maintain work schedules, production records, and staffing plans.
• Direct kitchen operations, maintaining cleanliness and HACCAP standards.
• Engage and train food service team members, addressing customer inquiries and ensuring compliance with health and safety regulations.
• Manage daily operations for LAUSD Cafeterias, including meal provision and temperature accuracy.
• Handle payroll, scheduling, evaluations, cash balances, bank deposits, vendor invoices, and monthly inventories.
• Participated in the RFP process for the food services department.

Oversaw a multi-unit food establishments and travel (using a government vehicle) to recreation centers operating the Summer Food Service Program (SFSP). Ensure that sites comply with USDA SFSP rules and regulations. Observe and inspect lunch site operations. Record and obtain lunch information and orders. Conduct training on SFSP rules for park staff.

• Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
• Addressed and resolved customer service issues to establish trust and increase satisfaction.
• Tracked food production levels, meal counts, and supply costs.
• Verified prepared food met standards for quality and quantity before serving to customers.

• Supervised 15 employees and managed daily cooking and serving of 1200 meals daily.
• Reinforced standard operating procedures through ongoing training.
• Served food according to schedules, ensuring freshness and reducing waste.
• Coordinated food service operations with kitchen staff and team members.
• Answered questions about preparation methods and nutrition while serving food.
• Prepared food portions for high-volume orders and supported team goals.
• Followed HACCP for food safety and hygiene practices to prevent contamination.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.

• Helped in Preparing 1800 meals daily
• Cook, cashier, receiving, inventory and helped managed with end of day
• Documenting meals served and counting tickets
• Completed production records and HACCP Logs
• Washed dishes and utensils, food service bins and counters during and after service
• Monitored food at serving areas to check on fresh appearance and proper holding temperatures
• Provided ingredient lists and nutritional data to customers requesting additional information on menu items
• Maintained presentable and well-stocked salad bars by wiping down surfaces and refilling items promptly

• Subbed at various schools including High schools, Elementary, and Middle schools.
• Executed recipe-based cooking, maintained cleanliness, operated the cash register, and demonstrated strong teamwork skills
• Provided assistance wherever needed to ensure smooth operations
• Followed and HACCP guidelines and procedures in place.