Prep Cook/ Line cook
Resume:
MELANIE
FORD
*************@*****.***
St Petersburg, FL 33755
Bold Profile
Accomplished Head Chef with a proven track record at The Greenville Inn, excelling in kitchen management and team leadership. Mastered menu development and waste reduction, enhancing operational efficiency and food quality. Known for adaptability and strong communication, ensuring high standards in fast-paced environments. Experienced with food preparation, knife handling, and maintaining kitchen cleanliness. Utilizes efficient organizational skills to streamline kitchen processes and support chefs. Knowledge of food safety protocols and effective teamwork.
Hardworking and enthusiastic [Job Title] trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success.
PROFESSIONAL SUMMARY
SKILLS
• Attention to detail
• Dish preparation
• Strong communication skills
• Kitchen management
• Adaptability to change
• Cleaning and organization
• Team management
• Customer service
• Menu development
• Safe food handling
• Cash handling proficiency
• Waste reduction
Serve Safe
N/A • 07/2021
Food Service Manager: Food
Service Management
Lè Ecole
Baltimore, MD • 06/1989
Culinary Arts: Culinary Arts And
Management
EDUCATION
The Twisted Indian - Opening Prep Cook
St Petersburg Fl • 03/2023 - 07/2024
Chick Fil-A - Evening Prep Cook
St Petersburg, FL • 02/2021 - 02/2023
Bay Pines VAHCS - Food Service Associate
Bay Pines, FL • 11/2012 - 03/2014
WORK HISTORY
Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
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Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
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Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
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Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
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Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
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Contributed to a positive work atmosphere through effective communication and teamwork among staff members.
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Reduced food waste by properly storing ingredients and monitoring expiration dates.
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Followed orders from head chef to establish productive and timely preparation of meals.
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Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
•
Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
•
Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
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Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
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• Restocked supplies and prepared additional ingredients during La Piazza - Head Chef
New Bremen Ohio • 06/2009 - 02/2011
The Greenville Inn - Head Chef
Greenville. OH • 04/2008 - 05/2010
downtime for expected busy periods.
Maintained a clean and organized work environment for optimal food prep efficiency.
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Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
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• Placed orders to restock items before supplies ran out. Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
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Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
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Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
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Trained kitchen staff to perform various preparation tasks under pressure.
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Monitored line processes to maintain consistency in quality, quantity, and presentation.
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Handled and stored food to eliminate illness and prevent cross- contamination.
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Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
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• Hired, managed, and trained kitchen staff.
• Created recipes and prepared advanced dishes.
Developed kitchen staff through training, disciplinary action, and performance reviews.
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Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
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Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
•
• Placed orders to restock items before supplies ran out. Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
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Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
•
Handled and stored food to eliminate illness and prevent cross- contamination.
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Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
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