Kelly Barnes-Fleeson

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Checked food temperature regularly to verify proper cooking and safety.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Followed health, safety and sanitation guidelines while preparing and serving food.
• Supervised kitchen staff both in restaurant and for catering work.
• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.

• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Grilled meats and seafood to customer specifications.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Checked food temperature regularly to verify proper cooking and safety.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Prepared and cooked meals according to recipes and customer specifications.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Followed health, safety and sanitation guidelines while preparing and serving food.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Checked and tested foods to verify quality and temperature.
• Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
• Developed kitchen staff through training, disciplinary action, and performance reviews.

Completed a 3 month internship. Within my 3 month internship I catered several weddings and corporate events

(including the PGA Tour that was host at the Kingsmill Golf Course every year).

• Scheduled and supervised all kitchen employees such as dishwashers and waiters.
• Created menus and designed corresponding recipes for Kingsmill Resort & Spa.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Maintained well-organized mise en place to keep work consistent.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Mentored kitchen staff to prepare each for demanding roles.
• Developed kitchen staff through training, disciplinary action and performance reviews.

• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Interacted with guests to obtain feedback on product quality and service levels.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Grilled meats and seafood to customer specifications.
• Prepared and cooked meals according to recipes and customer specifications.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Checked food temperature regularly to verify proper cooking and safety.
• Verified proper portion sizes to consistently attain high food quality standards.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Followed health, safety and sanitation guidelines while preparing and serving food.
• Maintained well-stocked stations with supplies and spices for maximum productivity.

• Planned promotional menu additions based on seasonal pricing and product availability.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Led daily staff meetings to communicate expectations and review safety procedures.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Assisted with menu development and planning.
• Modified recipes to accommodate dietary restrictions and allergies.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Evaluated food products to verify freshness and quality.
• Disciplined and dedicated to meeting high-quality standards.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Coordinated with team members to prepare orders on time.
• Set up and broke down kitchen for service.
• Planned and directed high-volume food preparation in fast-paced environment.
• Mentored kitchen staff to prepare each for demanding roles.
• Monitored food production to verify quality and consistency.
• Utilized culinary techniques to create visually appealing dishes.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.

• Produced adequate amounts of mise en place to make meal preparation easier.
• Trained new kitchen staff on food safety, preparation and cooking techniques.
• Placed food trays over food warmers for immediate service or stored in refrigerated storage cabinets.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Maintained smooth and timely operations in preparation and delivery of meals.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Grilled meats and seafood to customer specifications.
• Interacted with guests to obtain feedback on product quality and service levels.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Followed health, safety and sanitation guidelines while preparing and serving food.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Checked food temperature regularly to verify proper cooking and safety.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.

• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Interacted with guests to obtain feedback on product quality and service levels.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Grilled meats and seafood to customer specifications.