RM Roxanne Mejia Summary Motivating Chef competent keeping kitchen staff task handling high-volume work. Knowledgeable sourcing ingredients, maintaining budgets maximizing customer satisfaction. Works General Manager analyze food costs forecast business trends make menu recommendations meet company goals. Skills Portion cost control Waste control Budgeting cost control Food preparation techniques Purchasing Kitchen equipment tools Verbal written communication Dish preparation Cleaning sanitizing methods Experience Company Name City State Chef 11/2020 Current Cleaned, sanitized maintained food storage, preparation serving areas. Instructed cooks workers preparation, cooking, garnishing presentation food Monitored quality, presentation quantities plated food across line. Trained kitchen workers culinary techniques. Monitored kitchen area staff maintain overall safety establish proper food handling techniques. Assessed inventory levels placed orders replenish goods supplies depleted. Implemented surface equipment schedules standards maintain clean, neat sanitized kitchen. Checked stock deliveries safety, quality quantity. Inspected freezers refrigerators prior shift check temperature levels verify proper functionality. Collaborated department staff prepare food items accordance recipes established standards. Supervised preparation specialty items customer requests verify accuracy production. Oversaw hiring, training development kitchen employees. Assigned specific duties employees maintain productive operation kitchen food service. Talked patrons dietary issues food allergies prepare meals meeting individual needs. Managed kitchen staff team assigned various stages food production. Reduced food costs estimating purchasing needs buying approved suppliers. Supervised cooks kitchen staff, providing direction preparing specialty items ethnic cuisine. Company Name City State Sous Chef 03/2017 11/2020 Maintained highest food quality standards regarding food inventory procedures, food storage rotation. Trained kitchen workers culinary techniques. Assisted head chef scheduling, training professional development team. Supervised kitchen food preparation demanding, high-volume environment. Performed head chef needed maintain team productivity restaurant quality. Conducted daily line checks, food reviews taste tests make improvements correct deficiencies. Plated food according restaurant artistic guidelines promote attractive presentation. Assessed inventory levels placed orders replenish goods supplies depleted. Helped staff adhere tough restaurant requirements practical discipline motivation. Directed staff restaurant kitchen field maintain department objectives, standards, guidelines budget. Oversaw kitchen employee scheduling meet coverage needs avoid wasted labor. Maximized customer satisfaction team operations executing command-based structure staff performance oversight. Assisted interviewing, hiring training kitchen personnel. Conducted frequent line checks keep food proper temperatures holding zones. Built strong vendor relationships bring top ingredients optimal prices. Streamlined kitchen processes shorten wait times serve additional guests. Managed shift 25-30 staff, including cooks, bakers, dishwashers front house team members. Liaised vendors purchase optimal recipe ingredients cost-effective rates. Liaised closely kitchen departments, including front-of-house personnel. Improved performance team members resulting high-quality meals produced daily. Company Name City State Anthonys Point Defiance 06/2013 07/2016 Operated fryers grills according instructions maintain safety food quality. Sanitized food preparation areas, grills equipment avoid cross-contamination raw items. Kept stations stocked ready use maximize productivity. Followed proper food handling methods maintained correct food temperature high scores health inspections. Restocked food items throughout shift prepare necessary ingredients cooking timely service. Maintained hygienic kitchen regularly mopping, disinfecting workspace washing utensils glassware. Set performed initial prep work food items soups, sauces salads. Maintained consistent quality high accuracy preparing identical dishes every day. Grilled deep fried various foods meats potatoes. Maintained safe operations food prep equipment reduce complications retain safety procedures. Assisted preparation menu items ranging burgers sandwiches. Washed peeled ingredients prepare different meals recipes. Precooked certain items slow periods reduce wait times lunch dinner rush. Conducted daily inspections maintained food sanitation kitchen equipment safety reports. Recorded reported status various ingredient stock levels notify manager reorder products. Prepared dishes fast-paced environment working teammates maintain high customer satisfaction rate. Cooked multiple orders simultaneously busy periods. Supervised cooks kitchen staff, providing direction preparing specialty items ethnic cuisine. Mentored trained staff teaching cooking skills kitchen maintenance, improving overall quality performance. Developed process accurately track food costs efficiently, saving food waste. Education Training Curtis Senior High School City State High School Diploma 06/2004