Kelvin Mejia
Dania Beach
Summary
Culinary professional with extensive experience in high-end restaurant environments, known for creating memorable dining experiences and maintaining impeccable kitchen standards. Proven ability to lead diverse teams and adapt to dynamic kitchen needs, ensuring seamless operations. Recognized for culinary creativity and collaborative approach to achieving excellence.
Experienced with creating innovative and high-quality dishes that elevate dining experiences. Utilizes strong kitchen management skills to ensure smooth operations and team efficiency. Track record of maintaining exceptional hygiene standards and fostering collaborative work environment.
Overview
6
6
years of professional experience
Work History
Saute Chef
Quattro Gastronomia Italiana
Miami Beach, FL
06.2016 - 06.2017
- Prepared and executed a variety of sautéed dishes, ensuring high-quality presentation and taste.
- Collaborated with kitchen team to maintain efficient service flow during peak hours.
- Monitored ingredient inventory, assisting in ordering and restocking to minimize waste.
- Maintained cleanliness and organization of workstation in compliance with health regulations.
- Assisted in menu development by providing input on seasonal ingredients and flavor profiles.
- Trained new kitchen staff on proper sautéing techniques and safety practices.
- Adapted recipes based on customer feedback to enhance dining experience.
- Implemented time management strategies to expedite meal preparation without sacrificing quality.
- Complied with nutrition and sanitation regulations and safety standards by taking proper precautions to deliver high-quality food timely and simultaneously.
- Displayed correct recipes on monitor during prepping, frying and sautéing process to prepare ingredients and plate dishes to business standards.
- Chopped vegetables, butchered meat and made sauces to prepare food for service.
- Cooled, stored, labeled and dated food products appropriately to maximize ingredient freshness when preparing recipes.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
Master Grill Operator
The Continental Miami
Miami Beach, FL
01.2015 - 06.2016
- Operated various grill equipment to ensure optimal cooking standards and food quality.
- Developed and maintained efficient grilling processes, improving service speed and customer satisfaction.
- Trained new staff on grilling techniques, safety protocols, and kitchen equipment usage.
- Monitored inventory levels of meats and seasonings, coordinating with suppliers for timely restocking.
- Ensured compliance with health regulations and safety standards in the kitchen environment.
- Collaborated with kitchen staff to streamline meal preparation, enhancing overall workflow efficiency.
- Implemented best practices for food handling and sanitation to minimize waste and improve quality control.
- Led team meetings to discuss operational challenges and share insights for continuous improvement initiatives.
- Cleaned and maintained kitchen equipment regularly.
- Provided support to crew members, facilitating quick food preparation and delivery.
- Grilled meats and seafood to customer specifications.
- Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
- Communicated effectively with team members during high-pressure situations to maintain order accuracy.
- Enhanced customer satisfaction by efficiently preparing and serving high-quality grilled dishes.
- Oversaw care and maintenance of kitchen equipment.
- Implemented cost-saving measures by optimizing portion control without compromising dish quality or presentation.
- Monitored internal temperatures of grilled meats using thermometers to ensure compliance with health regulations.
- Collaborated with fellow kitchen staff to ensure timely delivery of orders during peak service hours.
- Demonstrated expertise in various grilling techniques, producing consistently delicious meals for guests.
- Developed new menu items, incorporating unique flavors while showcasing mastery of the grill.
- Conducted regular equipment maintenance checks to ensure optimal performance of grilling apparatuses.
- Mastered various cuts of meat to provide customers with the best possible dining experience.
- Worked closely with other stations in the kitchen, coordinating efforts for seamless service.
- Increased kitchen efficiency by streamlining grill station operations and optimizing workflow.
Garde Manger & Raw Appetizers
BLT Prime Miami
Miami, FL
03.2014 - 01.2015
- Crafted and assembled a variety of cold dishes, enhancing menu offerings and customer satisfaction.
- Maintained high standards of food safety and sanitation, ensuring compliance with health regulations.
- Collaborated with culinary team to develop seasonal menu items, showcasing local ingredients and flavors.
- Trained junior staff on preparation techniques and presentation standards, fostering skill development.
- Implemented innovative plating techniques that enhanced visual appeal of dishes served to guests.
- Maintained a clean and organized workstation at all times, adhering to strict sanitation protocols for safe food handling practices.
- Streamlined prep work processes for improved efficiency, reducing waste and saving time in a high-volume kitchen environment.
- Ensured optimal freshness of ingredients through proper storage and rotation procedures, maintaining the highest quality standards.
- Monitored quality of raw and cooked food products to uphold health code standards.
- Determined food organization and presentation, establishing decorative food displays and directing staff in proper orientation.
- Communicated importance of safety practices, detailing procedure codes, employee understanding of safety protocol, monitoring processes, and risk management regulations.
- Developed customized catering menus for special events, accommodating dietary restrictions and client preferences while showcasing culinary creativity.
- Assisted with training new staff members on Garde Manger station operations, sharing knowledge and expertise for consistency across the team.
- Expedited orders during peak hours with accuracy and speed, ensuring guest satisfaction through timely service delivery.
- Worked closely with the executive chef to develop new menu items that aligned with current culinary trends and guest preferences.
- Mastered various knife skills for precise cuts and meticulous attention to detail in all aspects of Garde Manger tasks.
Garde Manger
Verde Miami
Perez Art Museum, Miami, Florida
02.2013 - 03.2014
- Prepared a variety of cold dishes, including salads and charcuterie boards, ensuring high quality and presentation standards.
- Collaborated with culinary team to develop seasonal menu items, enhancing overall dining experience for guests.
- Maintained inventory levels of ingredients, minimizing waste through efficient stock rotation and ordering practices.
- Trained new staff on food preparation techniques and safety protocols, fostering a knowledgeable kitchen environment.
- Successfully maintained consistent quality across all Garde Manger dishes, ensuring adherence to established recipes and preparation techniques.
- Enhanced plate presentation by employing creative garnishing techniques and attractive food arrangements.
- Implemented cost-control measures by accurately portioning ingredients according to standardized recipes, minimizing waste without compromising product quality.
- Improved customer satisfaction ratings by promptly addressing concerns or special requests related to the Garde Manger station offerings.
- Monitored food production to verify quality and consistency.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Set up and broke down kitchen for service.
- Participated in food tastings and taste tests.
- Utilized culinary techniques to create visually appealing dishes.
- Implemented food cost and waste reduction initiatives to save money.
- Monitored quality of raw and cooked food products to uphold health code standards.
- Mastered various knife skills for precise cuts and meticulous attention to detail in all aspects of Garde Manger tasks.
Prep Line Cook
The River Oyster Bar
Miami, FL
11.2011 - 02.2013
- Prepared ingredients efficiently, ensuring timely meal service during high-demand periods.
- Maintained cleanliness and organization of kitchen stations, adhering to food safety standards.
- Assisted chefs in menu preparation, demonstrating adaptability to changing culinary requirements.
- Operated kitchen equipment safely, following operational protocols for optimal performance.
- Streamlined food prep processes, reducing waste and improving overall kitchen efficiency.
- Mentored junior staff on proper cooking techniques and kitchen practices for skill development.
- 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.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
- Reduced food waste by properly storing ingredients and monitoring expiration dates.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Supported the success of daily operations by assisting chefs with ingredient prep work as needed.
- Maintained optimal food quality by adhering to strict guidelines for food safety and sanitation.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
- Stocked inventory efficiently, enabling seamless transition between meal services.
- Expedited food preparation for timely service by closely following chef''s instructions and prioritizing tasks.
- Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
- Provided support during peak business hours, ensuring smooth service flow while maintaining high-quality output.
- Prepared various types of cuisine, showcasing versatility and adaptability in the kitchen environment.
- Ensured customer satisfaction by paying close attention to dietary restrictions and special requests.
- Conserved resources by utilizing proper portion control techniques during meal preparation.
- Sharpened knife skills, resulting in precise cuts and reduced preparation time.
Education
Servsafe Restaurant Management Certification -
National Restaurant Association
Chicago, IL03-2022
Introduction To Business -
Adams State University
Alamosa, CO01-2022
High School Diploma -
Lindsey Hopkins Technical College
Miami, FL01-2008
Skills
- Catering experience
- Teamwork
- Teamwork and collaboration
- Customer service
- Cleaning and organization
- Time management
- Attention to detail
- Food preparing, plating, and presentation
- Cleaning and sanitizing
- Multitasking
- Reliability
- Excellent communication
- Critical thinking
- Organizational skills
- Effective communication
- Food safety
- Adaptability and flexibility
- Food preparation
- Safe food handling
- Prioritization and organization
- Knife skills
- Sanitization
- Meal presentation
- Food handling
- Frying
- Food safety compliance
- Kitchen management
- Professionalism
- Quality control
- Staff training
- Ingredient preparation
- Time management abilities
- Inventory management
- Food plating
- Grilling techniques
- Garnishing and plating
- Sauce preparation
- Professional demeanor
- Food handler certification
- Special events and catering
- Recipe development
- Plating and presentation
- Ticket time monitoring
- Kitchen staff supervision
- Recipes and menu planning
- Food presentation talent
- Shellfish and seafood preparation
- Seafood preparation
- ServeSafe manager
Timeline
Saute Chef
Quattro Gastronomia Italiana
06.2016 - 06.2017
Master Grill Operator
The Continental Miami
01.2015 - 06.2016
Garde Manger & Raw Appetizers
BLT Prime Miami
03.2014 - 01.2015
Garde Manger
Verde Miami
02.2013 - 03.2014
Prep Line Cook
The River Oyster Bar
11.2011 - 02.2013
Servsafe Restaurant Management Certification -
National Restaurant Association
Introduction To Business -
Adams State University
High School Diploma -
Lindsey Hopkins Technical College