Carmela Harmon

• Assisted in food preparation and presentation for menu items.
• Ensured compliance with health and safety standards in kitchen operations.
• Collaborated with kitchen staff to maintain efficient workflow during peak hours.
• Learned and utilized various cooking techniques to enhance dish quality.
• Supported inventory management by tracking ingredient usage and restocking supplies.
• Maintained cleanliness of workstations and kitchen equipment to promote hygiene.
• Adapted quickly to changing menus and dietary requirements of guests.
• Contributed to team efforts by communicating effectively with front-of-house staff.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
• Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• 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.
• Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
• Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
• Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
• Streamlined kitchen operations, reducing food waste through meticulous inventory management.
• Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
• Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
• Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
• Elevated dining experience by innovating seasonal menu items tailored to local tastes.
• Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
• Enhanced staff retention by implementing mentorship program that supported career development within culinary team.
• Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
• Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
• Assisted with menu development and planning.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Coordinated with team members to prepare orders on time.
• Disciplined and dedicated to meeting high-quality standards.
• Participated in food tastings and taste tests.
• Set up and broke down kitchen for service.
• Evaluated food products to verify freshness and quality.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.

Execute menus for breakfast, lunch and dinner, Adapt to an ever changing menu and Execute new recipes flawlessly. Adapt to ever changing staff without effort, train each for prep, knife work, recipes. Maximize their labor by reducing run time.