Deniqua Moore

Prepare nutritious and balanced meals and snacks in accordance with dietary guidelines and the dietary needs of children. Plan weekly menus that accommodate food allergies, cultural preferences, and individual dietary restrictions. Ensure that all meals are prepared in a safe and sanitary environment, adhering to health and safety regulations.

Childcare Cook/Kitchen Manager at Bright Horizons Family Solutions (2025-07 – Present)

• Prepare nutritious and balanced meals and snacks in accordance with dietary guidelines and the dietary needs of children.
• Plan weekly menus that accommodate food allergies, cultural preferences, and individual dietary restrictions.
• Ensure that all meals are prepared in a safe and sanitary environment, adhering to health and safety regulations.
• Maintain inventory of kitchen supplies and ingredients, placing orders as needed to ensure a well-stocked kitchen.
• Monitor food storage and handling practices to minimize waste and ensure freshness.
• Collaborate with educators and parents to gather feedback and make adjustments to menus as necessary.
• Conduct regular kitchen maintenance and cleanliness checks, ensuring all equipment is in good working order.
• Develop and lead cooking-related activities that promote healthy eating habits and food education for children.
• Document meal preparation processes and maintain records of menus and food safety compliance as required by regulatory agencies.

Culinary Specialist at HHS (2025-04 – 2025-07)

• Preparing breakfast, lunch, and dinner for patients.
• Preparing Breakfast and Lunch for employees and guests. Maintaining cafeteria and register.
• Maintain proper sanitation and cleanliness of kitchen and Cafeteria.
• Stock department refrigerators with snacks and drinks daily, ensure proper rotation of food items.
• Monitor food supplies, process requisitions, and manage financial records and budgets.
• Plan and execute menus for daily dining, special events, or large-scale troop feeding.

Menu Assist/Dietary Supervisor at The Virginia Home (2024-07 – 2025-04)

• Assist residents in menu marking for weekly meal choices.
• Input menus according to dietary needs and follow the correct diets of residents.
• Supervise kitchen operations including the flow of meal lines, cleanliness of kitchen/kitchen equipment, and workflow of employees.
• Ensure food safety and manage time of serving food.
• Develop and implement dietary service programs that align with organizational goals and regulatory standards.
• Lead and mentor a team of dietary professionals, fostering a collaborative and innovative environment.
• Conduct regular assessments of dietary services, analyzing performance metrics to drive continuous improvement initiatives.
• Collaborate with healthcare teams to integrate dietary services into patient care plans and promote holistic wellness.
• Ensure compliance with local, state, and federal regulations regarding food safety and dietary practices.

Assistant Chef at Rise Richmond (2023-08 – 2024-07)

• Supervises, trains, and evaluates the work of hourly associates and performs related human resources functions.
• Leads by example by maintaining a positive and lively tone that is inviting and encouraging to our customers and co-workers.
• Trains and develops co-workers for the responsibilities of their jobs, which ensure a high level of their overall performance.
• Operates the Culinary Area for breakfast and lunch by overseeing the preparation and cooking of various food items, developing daily menu items along with their preparation and garnishment, and assisting/leading cooking functions as needed.
• Fills in with cashiering and other cafe operations as needed, providing quick and efficient service, including daily tasks and cleaning schedules.
• Helps to create and maintain a culture of accountability and continuous improvement that adheres to Standard Operating Procedures (SOPs) and processes.
• Works with the Chef Manager to develop new menus, produce and execute recipes from scratch, perform a la carte cooking of our breakfast and lunch menu, and produce items on our catering menu.
• Assists the Chef Manager and the Operations & Training Manager as needed regarding inventory, menus, expenditures, staff training, marketing, etc.

Grill Cook at UFC Performance Institute (Eurest/Compass Group) (2022-12 – 2023-06)

• Managed front end operations and flow of breakfast and lunch service
• Prepare and serve breakfast to employees and guests
• Replenish cold prep area with fresh items as needed daily
• Cut and store proteins for daily grill service
• Set up the steam table with fry food items and cook to order on grill for employees and guest
• Practice FIFO (first in, first out), properly label and store food items
• Receive and cook breakfast and lunch orders via Note Meal app for athletes, according to dietitians meal plan
• Assist Catering Manager in transfer, set up, and management of food in VIP area.
• Clean and sanitize the work area, reach in refrigerator, and steam table

Line Cook (A.M. and P.M) at Spring Valley Hospital Medical Center (2018-10 – 2022-12)

• Lead/managed trayline operations and employees
• Knowledgeable in diets covered under IDDSI and prepare foods in accordance with patients dietary restrictions
• Work directly with diet techs to assure patient meal, portion, and diet plan accuracy
• Sets up the hot/cold stations, prepares all food, and accompanying garnishes for menu items
• Assisted Main Kitchen with preparation of Maternity celebratory dinners
• Cleans and sanitizes work stations, sweep/mop floors, and break down tray line at the end of services
• Manage portion sizes, and garnish items
• See that all food prepared is of consistent company standards
• Take inventory of all items required for station set-up and restock depleted items
• See that the station is ready to serve fifteen (15) minutes prior to service time for both meal periods.
• Practice FIFO (first in, first out) and manage daily waste control

Pantry, Grill and Line Cook (A.M. and P.M.) at Desert Springs Hospital Medical Center (Sodexo) (2008-07 – 2018-10)

• Lead/managed trayline operations and employees
• Knowledgeable in diets covered under IDDSI and prepare foods in accordance with patients dietary restrictions
• Sets up the hot/cold stations, prepares all food, and accompanying garnishes for menu items.
• Covers, dates and neatly stores all meats, poultry, seafood and other food items
• Cleans and sanitizes work stations
• Take grilled food orders from tray line
• Season, prepare, and grill requested food items in accordance to customers' specifications and preset recipes
• Manage portion sizes, and garnish items
• See that all food prepared is of consistent company standards
• Take inventory of all items required for station set-up and restock depleted items
• See that the station is ready to serve fifteen (15) minutes prior to service time for both meal periods.
• Practice FIFO (first in, first out) and manage daily waste control
• Be prepared to help in other areas of kitchen during slow periods or whenever necessary.

Associates of Occupational Science in Occupational Science – Le Cordon Bleu College of Culinary Art (2007-07 – 2008-10)

Diploma – Warrensville Heights High School (2002-08 – 2006-06)