Inventory Management Food Safety
Resume:
Mary E. Chandler
********@*****.***
Professional Summary
Passionate and detail-oriented and professional with a degree from Auguste Escoffier School of Culinary Arts In Baking & Pastry and Culinary Arts. I am passionate and committed to excellence and creativity in the hospitality industry. Highly skilled culinary professional with extensive experience in high-volume kitchen operations, specializing in various cooking techniques such as roasting, broiling, braising, sautéing, frying, and grilling, including breakfast preparation. Proficient in operating a wide range of kitchen equipment, including fryers, grills, steamers, ovens, kettles, and robocoups, ensuring consistency and efficiency in food production.
Professional Experience
Assistant Cook, Norwegian Cruise Line, Honolulu, Hawaii Oct 2024 - Present Support the culinary team in delivering exceptional dining experiences to passengers by prepping ingredients, cooking basic dishes according to established recipes, maintaining food safety standards, assisting with inventory management, and collaborating with other cooks to ensure smooth food production for passengers, all while adhering to strict sanitation and quality control guidelines.
• Preparing and presenting high-quality dishes while strictly adhering to standardized recipes and methods.
• Maintaining food safety and quality by consistently monitoring food temperatures and following USPH/ FDA guidelines for storage, chilling, re-heating, and holding.
• Managing mise-en-place and ensuring efficient flow of production, adjusting to menu or forecast changes seamlessly.
• Conducting inventory management, minimizing waste, and ensuring freshness by accurately ordering supplies.
• Ensuring cleanliness, organization, and compliance with safety standards in work areas, including proper disposal, labeling, and storage of ingredients.
• Delivering exceptional guest satisfaction by maintaining high culinary standards, adapting to schedule or assignment changes, and demonstrating a hands-on, team-oriented approach Intern Sous Chef Internship Southern Prime Steakhouse Southern Pines, NC - Mar 2025 - Jul 2025
• Assist and cover the Executive Chef, oversee food preparation and cooking in the restaurant, Assist with the hiring. - Trained new kitchen staff.
• Responsible for the day-to-day culinary operations in a professional kitchen.
• Assist with Menu creation, food purchasing, and maintenance of quality standards.
• Cost controlling and maintaining food cost, and storage, stocking, and sanitation - Supervise team of 15
• Management and training of new personnel, scheduling staff work hours, Assist with doing performance reviews. Set up line
• Operate all restaurant, maintained all restaurant equipment making sure all kitchen equipment was clean and to use to use. clean ovens, salads and desserts, sautee, plating Open and close restaurant
• Perform Inspection
• Preparing meals and food to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef Mary Cakes LLC, Fort Myers, Florida - Mar 2018 – Present As the owner and operator of a personal cake business, responsible for creating customized, high-quality cakes and baked goods tailored to client preferences and special occasions.
• Designing and crafting bespoke cakes, including wedding, birthday, and specialty event cakes, with attention to detail and creativity.
• Managing all aspects of the business, including client consultations, order scheduling, pricing, and marketing.
• Maintaining exceptional product quality by using fresh, premium ingredients and ensuring consistent taste and presentation.
• Adhering to food safety and sanitation standards during preparation, storage, and delivery.
• Innovating with new recipes, techniques, and designs to meet market trends and client demands.
• Handling inventory management, sourcing supplies, and minimizing waste to maximize profitability.
• Providing excellent customer service, fostering relationships, and building a strong reputation through timely and professional delivery of orders.
The Bakeshop, Pinehurst Resort, Pinehurst, NC - Mar 2022 - Aug 2022 A bakery internship in a professional, high-paced bakery setting with an opportunity to develop bakery skills, learn advanced baking techniques, and contributed to creating exceptional baked goods for our guests.
• Assisted in the preparation of breads, pastries, cakes, and desserts, ensuring consistency in taste and presentation.
• Operated and maintain bakery equipment such as mixers, ovens, proofers, and sheeters under supervision.
• Ensured cleanliness and organization of the bakery workstations in compliance with food safety and sanitation standards.
• Participated in decorating and finishing baked items with precision and creativity.
• Collaborated with the bakery team to fulfill large-scale orders for events and resort guests. OTHER PROFESSIONAL EXPERIENCES
Quest Diagnostics, Patient Service Technical Specialist / Lead Phlebotomist, September 2010 – Present Five Star Staffing, Payroll Administrator / HR Generalist, January 2001- May 2001 Accountants on Call, Financial Assistant, August 2000 - January 2001 Robert Half & Account, Financial Assistant / HR Payroll – March 1997 - June 1998 Education
Auguste Escoffier School of Culinary Arts Graduated May 2025 (4.0 GPA ) Cummulative (3.83 GPA ) Auguste Escoffier School of Baking & Pastry May 2022 (3.9 GPA) Cummulative (3.85) Certifications
Certified Personal Survival Techniques (PST)
CPR
Phlebotomy
MMC Marina
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