Leann Melendez
Canutillo,Texas
Summary
Talented leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Forward-thinking professional with more than 15 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining composure. Excellent and proven adaptability skills. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Executive Chef
Ripe Eatery
02.2011 - Current
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Modernized work processes to reduce guest wait times and boost daily output.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen
- Implemented food cost and waste reduction initiatives to save money.
Executive Chef
Santa Teresa Country Club
10.2010 - 12.2011
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Sous Chef
2900
02.2009 - 10.2011
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- 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.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- 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.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
Kitchen Manager
Corner Bakery Cafe
02.2010 - 02.2011
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Checked and tested foods to verify quality and temperature.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Education
Bachelor of Arts - Hotel And Restaurant Management
Culinary Institute of America
Associate of Arts - Culinary Science
Culinary Institute of America
High School Diploma -
Prior Lake High School
06.2005
Skills
- Safe Food Handling
- Recipe Development, Menu Planning & Cost Control
- BOH Operations & Staff Scheduling
- Contract Negotiation
- Inventory Management & Vendor Management
- Strong Work Ethic & Adaptability
Certification
Kitchen Management Certified
Timeline
Executive Chef
Ripe Eatery
02.2011 - Current
Executive Chef
Santa Teresa Country Club
10.2010 - 12.2011
Kitchen Manager
Corner Bakery Cafe
02.2010 - 02.2011
Sous Chef
2900
02.2009 - 10.2011
Bachelor of Arts - Hotel And Restaurant Management
Culinary Institute of America
Associate of Arts - Culinary Science
Culinary Institute of America
High School Diploma -
Prior Lake High School