In addition, businesses must maintain detailed, written nutrition information
for standard menu items, including total calories, calories from fat, total fat, saturated fat, trans fat, cholesterol, sodium, total carbohydrates, fiber, sugars and protein.
The PPACA also requires covered restaurants to provide to consumers, upon request, a written summary of detailed nutritional information
for each standard menu item, and to provide a statement on menus and menu boards about the availability of this information.
The PPACA also requires covered restaurants to provide to consumers, upon request, a written summary of detailed nutritional information
for each standard menu item, and to provide a statement on menus and menu boards about the availability of this information.
Not exact matches
Whether it's creating a Gold
Standard item that is a
menu staple, or responding rapidly to consumer trends by developing limited time offers that drive increased traffic and sales, Kerry is a partner you can count on to deliver customised solutions that will keep your customers coming back
for more.
In effect since 1 January 2017, Ontario's Healthy
Menu Choices Act, 2015 (passed in May 2015 as part of the Making Healthier Choices Act, 2015 (Bill 45) and accompanied by Ontario Regulation 50/16) requires food service premises that are part of a chain of 20 or more food service premises in Ontario (as well as certain cafeteria - style food service premises) to display calories
for «
standard food
items» on
menus, labels and display tags.
Includes
standard package
items, china cup filled with candy
for birthday child, children's afternoon tea
menu, playtimes and pastimes games, and historic butter churning activity.
But when we're talking about rolling back a requirement that kids take fruit / veg with their meal, and instead go back to the «beige old days,» or when we're talking about reinstating the ability of schools to easily sell a la carte
items like pizza every single day (instead of tying such sales to the
menu on the reimbursable line), that is a per se «weakening» of nutrition
standards — regardless of how pure SNA's motives may be in asking
for those changes.
Researchers from Drexel University and the University of Pennsylvania studied more than 2,600
menu items served at full - service restaurant chains operating in Philadelphia and concluded that foods served at full - service restaurant chains are high in calories, saturated fat, and sodium, and that
standard definitions are needed
for «healthy choice» tags and
for entrees targeted to vulnerable age groups.
Muir Woods Café was the first park concession to integrate healthy and sustainable food
standards into its operations, and continues to receive local and national recognition
for its healthy and delicious
menu items.
Subway Sandwich Artists work in Subway restaurants and are responsible
for greeting guests, preparing food, ensuring sanitation
standards, explaining
menu items to guests, collecting payments, restocking supplies at the sandwich unit area, and doing basic paperwork duties.
• Experienced and knowledgeable Banquet Chef providing quality service in all banquet food preparation
for all featured
menu items and specials, following practiced restaurant
standards and plating guide specifications.
Responsibilities: Running the daily operations of the kitchen, developing the
menu and preparing the food
items, overseeing as well as participating in the preparation of the food, calculating the quantities of food to be prepared and served per day, make sure that the expenditures
for the food and necessities were within the budget, teach, train, coach, and help the kitchen staff, make sure that the proper
standards of sanitation were being followed.
• Highly experienced in creating
menus from scratch, keeping in mind customers» likes and local
standards • Hands - on experience in developing recipes
for different cuisines including French, Italian, Indian and Japanese • Well - versed in providing training to both new and existing kitchen staff members to provide them with insight into handling their specific work • Competent in creating and adhering to budgets by ensuring that all food acquisition activities are performed accordingly • Qualified to develop and maintain kitchen sanitation procedures and ensure that they are implemented properly • Proven record of effectively handling food supply problems by employing exceptional comprehension of inventory management • Effectively able to provide direction and mentorship to kitchen staff, focusing on delivery of exceptional culinary services • Skilled in determining the need
for kitchen equipment and appliances and fulfilling these needs by creating and maintaining effective liaison with vendors and suppliers • Proficient in determining the best way and avenue of acquiring quality food
items and creating appropriate storage space
for them • Adept at handling food inventory and rotation work to minimize spoilage and wastage • Particularly effective in safeguarding all kitchen employees by implementing training to increase their awareness of safety, sanitization and accident prevention principles
• Greet customers as they arrive and present them with
menus • Provide information regarding the day's specials and any discounts available on meals • Assist customers in choosing
items of the
menu by providing them with food complementing information • Inquire if customers would like to dine in or take their orders with them • Take orders
for food and beverage
items and attempt to upsell sidelines • Punch orders in the POS system, process cash or credit card transactions and tender change • Prepare food
items according to recipe
standards in a prompt and accurate manner • Place food
items on trays or pack them in paper bags
for customers to take with them • Ascertain that condiments and napkins are included with both types of orders • Serve dine - in customers on their tables and ask if they would like anything extra • Ascertain the cleanliness of the restaurant area and make sure that counter are constantly tidied
Food Service Assistant University of Mississippi — Vicksburg, MS 2010 — Present • Ensure food and beverage
items are prepared and presented in a time efficient manner • Develop
menus for regular food service and special services akin to diet and health food • Ensure quality and quantity of food prepared keeping in mind hygiene
standards • Ensure cleanliness of utensils and dishes • Monitor kitchen and work counters to ensure that sanitation
standards are met • Manage food inventories and stocks
• Create and maintain a lunchroom environment that is safe
for students by ensuring that no hazards are present • Oversee food preparation activities to ensure that all food
items are being prepared according to set
standards • Assist cooks in creating
menus by providing them with feedback on students» likes and dislikes • Ascertain that all students are properly queued during lunchtime and ensure that their food is properly dispensed • Monitor student behavior during lunchtime and ensure that acceptable conduct is maintained • Circulate through lunchtime and provide assistance to young students in opening their meal packets • Ascertain that any spills are promptly cleaned up to ensure student safety and cafeteria sanitation • Respond to emergency situations or instances of misconduct by following set protocols and procedures
• Prepare food
items such as vegetables, fruits and meats by cutting, chopping and marinating them • Perform cooking duties as per pre-developed recipes • Arrange food
items on plates and platters in an aesthetic manner • Ascertain that food portions are dished out correctly and that food quality is maintained • Put together salads and sandwiches and ensure that they look aesthetically pleasing • Clear and clean work areas on a constant basis and ensure that appropriate hygiene and sanitation
standards are maintained • Handle kitchen staffing issues and fill in
for absent staff • Maintain knowledge of portion sizes and spice levels
for each
item on the
menu • Assist head chef in developing recipes and deciding on which
menu items to be incorporated into existing
menus • Provide support in cooking / putting together diet meals • Maintain liaison with vendors and suppliers to ensure consistent supply of food
items • Handle food inventory and storage duties
Head Waiter 2/2002 to 5/2006 Ruby Tuesday, Bastrop, LA • Coordinated delivery of exceptional customer services to restaurant patrons by following set food service
standards • Assigned waiters to tables and assisted in taking orders and providing customers with information on
menu items and specialties • Ascertained that work between the kitchen and dining areas is properly coordinated
for efficient delivery of orders • Took and resolved customers» complaints by following restaurant protocol to ensure recurring business opportunities • Ascertained the overall cleanliness and maintenance of the restaurant area
• Provided banquet set up and breakdown support by ensuring that all instructions are properly followed • Instructed chefs about chosen
menu items for specific banquet events • Coordinated the efforts of banquet chefs and stewards to ensure on - time delivery of food and beverage
items • Oversaw food preparation activities
for specific events to ascertain service
standards maintenance • Created and maintained liaison with suppliers and vendors to ensure timely setup of banquet events
As indicated in the enclosed resume, I am highly skilled in inspecting food
items, planning and developing
menus, handling food purchase specifications, recipes, presentation
standards and pricing
for all
menu items and specials.
• Confer with restaurant management to determine specifics
for menu development purposes • Create recipes in accordance with the
standards of the restaurant and have it approved by the management • Oversee food preparation work and assist line cooks in preparing food
items by slicing, dicing and cutting • Ascertain that all sanitation and hygiene practices are being followed and ensure that any lapses are looked into • Handle any complaints according to the restaurant's protocols and procedures and ensure that similar situations do not arise again
They help kitchen workers in the preparation of food
items and set up allocated stations
for the
menu, as instructed by Chef per set
standards.
• Highly skilled in bussing tables by ensuring that everything is in sync to the preset rules of the restaurant • Hands - on experience in completely periodic / daily banquet and buffet setup procedures • Competent at cleaning up spilled food or drink and ensuring that any broken glass or plates are removed promptly • Proficient in handling inventory duties such as stocking cabinets and serving areas with condiments • Qualified to handle food portioning and garnishing activities to ensure
menu - appropriate food
items • Special talent
for maintaining adequate supplies of
items such as tablecloths, silverware, glassware, trays and dishes • Proven ability to effectively stock refrigerating units with wines, bottled beer and soft drinks • Demonstrated ability to mix and prepare flavors
for mixed drinks and stocking vending machines with food
items • Well - versed in cleaning spills and make sure that any problems with kitchen equipment or tools is looked into and resolved on an immediate basis • Adept at handling customers» complaints and ensuring prompt and effective resolutions to their problems • Proficient in ensuring that food safety and hygiene
standards are maintained throughout service times
PROFESSIONAL EXPERIENCE Ritz Carlton, Atlanta • GA 2007 — Present Banquet Chef Experienced and knowledgeable Banquet Chef providing quality service in all banquet food preparation
for all featured
menu items and specials, following practiced restaurant
standards and plating guide specifications.