Brenda Mehl
Everett,Washington
Summary
To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
12
12
years of professional experience
Work History
Chef
La Javelina
09.2022 - 07.2023
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Boosted employee morale through constructive feedback sessions and recognition of exceptional performance.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
- Set up and broke down kitchen for service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Sous Chef
Bear Creek Country Club
10.2021 - 08.2022
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Collaborated with staff members to create meals for large banquets.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Assisted with menu development and planning.
- Set up and broke down kitchen for service.
Line Lead
Heavy Restaurant Group
08.2011 - 08.2021
- Assisted in training new employees and implementing procedural changes.
- Trained and monitored line associates to perform proper assembly techniques, apply best practices and comply with safety procedures.
- Reduced downtime for machinery by conducting regular maintenance checks and addressing issues promptly.
- Communicated shift handover information to keep personnel aware of incomplete tasks.
- Trained new employees on production line processes, ensuring a smooth transition into their roles and maintaining high performance standards.
- Maintained open lines of communication between management and production staff, successfully resolving any conflicts or concerns that arose during daily operations.
- Increased employee morale by fostering a positive work environment through effective communication and constructive feedback.
- Addressed any bottlenecks or inefficiencies within the manufacturing line, optimizing operations for maximum output capacity.
- Monitored inventory levels closely, coordinating with procurement teams to replenish stock as needed without causing delays in the production process.
- Assisted in troubleshooting assembly-related problems to identify discrepancies and avoid disruptions.
- Maintained organized work area by cleaning and removing hazards.
- Organized and prepared workstations and materials needed for operations to maximize productivity.
- Oversaw logistics and inventory management for storeroom.
Education
High School Diploma -
Hazen High School
Renton06.2000
Skills
- Food safety and sanitation
- Knife Skills
- Food quality
- Recipe creation
- Cleaning and sanitation
- Safe Food Handling
- Attention to Detail
- Food Preparing, Plating, and Presentation
- Team Leadership
- Kitchen Operations
- Workflow Optimization
- Creative Thinking
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Additional Information
I am currently transitioning out of the restaurant industry and am hoping to find a new job/career.
Timeline
Chef
La Javelina
09.2022 - 07.2023
Sous Chef
Bear Creek Country Club
10.2021 - 08.2022
Line Lead
Heavy Restaurant Group
08.2011 - 08.2021
High School Diploma -
Hazen High School
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