Mallory Hall
Boise,ID
Summary
Highly trained, creative, and decisive Manager/chef bringing strong background in demanding culinary environments. Runs successful kitchens with well-trained staff and attractive dishes to delight customers and encourage repeat business. Trained in most types of techniques. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Kitchen Manager
Spitfire Tacos And Tequila
10.2023 - 12.2023
- 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.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- 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.
- Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- 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.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Motivated staff to perform at peak efficiency and quality.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- This was a brand new restaurant in Eagle, Idaho that I helped open. After I went to San Diego for training, then came back up here to open after about 2 months we decided it was not a going to be a good fit.
Chef De Partie/Catering Chef
Thomas Cuisine Management/Compass, Eurest
05.2019 - 10.2023
- Upheld operational standards with total commitment and passion by offering knowledgeable direction to house associates
- Worked with executive chef, sous chef and manager, promoting high-performance standards
- Maximized productivity and minimized waste with effective supervision of food preparation and production areas
- Responsible for specialty desserts and pastries for catering and individual stations
- Created new recipes both including meat and vegetarian options to feature on menu
- Responsible for upholding high standards of timely execution and customer service
- Responsible for cleaning daily, weekly and monthly tasks included.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Streamlined kitchen operations by implementing effective standard operating procedures that increased overall productivity and consistency in dish preparation.
- Plated meals paying special attention to garnishes and overall presentation.
- Planned and directed high-volume food preparation in fast-paced environment, serving approximately 1,500 people per day.
- Collaborated with staff members to create meals for large banquets.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Set up and broke down kitchen for service.
- Disciplined and dedicated to meeting high-quality standards.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by 10-23% through carefully monitoring inventory levels and adjusting orders accordingly.
General Manager/Trainer
NPC International
12.2018 - 04.2019
- Increased employee skills and customer satisfaction with implementation of successful training program
- Resolved employee, customer, and vendor issues using strong mediation and problem-solving techniques
- Eliminated waste at various levels, regularly reviewing team activities and records to spot and resolve problems
- Maintained optimal employee coverage for business needs with well-prepared team schedules
- Managed customer experiences with a close eye on customer and team member interactions, touchpoints, and methods of engagement
- Company was going to file bankruptcy, left after hours were cut back and lack of available employees.
Food Service Director/Chef
Hillcrest Assisted Living
06.2018 - 12.2018
- Observed quality and safety standards for safe food-handling practices
- Maintained food supply, reported low-stock items, and rotated stock
- Sanitized surface areas and kitchen equipment to prevent infection or cross contamination
- Monitored food at serving areas for freshness and replenishment needs
- Prepared and organized trayline, hot wells, and steam tables according to required holding temperatures
- Cooked large-batch preparations following recipes and using commercial kitchen equipment
- Protected customers with safe food handling and careful cleaning
- Minimized spoilage risks by always storing ingredients properly
- Avoided waste through consistent stock rotation and correct portioning
- Mixed ingredients and prepared special dressings and sauces for cooks
- Helped kitchen staff meet customer needs with continuous assistance
- Was responsible for food orders, worked closely with vendors on creating order guides and pars
- Created and implemented an inventory system
- Created menus with specialized diets in mind for the elderly.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
- Developed a strong team atmosphere within the kitchen staff, enhancing productivity and employee retention rates by 20%.
- Implemented staff training programs to improve culinary skills and knowledge of food safety procedures.
- Conducted regular performance evaluations for food service employees, promoting professional growth and development opportunities.
- Increased employee engagement by fostering positive relationships among team members and addressing concerns proactively.
- Achieved cost savings by negotiating contracts with suppliers, reducing food waste, and streamlining operations when possible.
- Designed creative menus that catered to various dietary needs while maintaining an appealing aesthetic for clients.
- Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
- Enhanced brand reputation through exceptional customer service initiatives that prioritized guest satisfaction at every stage of the dining experience.
- Implemented a system for tracking inventory levels accurately, preventing shortages or overstock situations that could impact service quality.
- Provided ongoing mentorship and coaching to kitchen staff members, fostering professional growth while maintaining a positive workplace environment.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Consulted with marketing to revise presentation and sales approaches.
- Motivated staff to perform at peak efficiency and quality.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Purchased food and cultivated strong vendor relationships.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Developed unique events and special promotions to drive sales.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Boosted employee morale through constructive feedback sessions and recognition of exceptional performance.
Kitchen Manager
West Ada school district
03.2017 - 06.2018
- Staffed well-trained, productive employees with sufficient schedule coverage, helping meet kitchen demands
- Verified employee conformance with preparation, portioning, and presentation standards
- Achieved food preparation goals for consistent quality and freshness
- Managed performance of kitchen employees with regular evaluations, coaching, discipline, and motivation
- Maintained high customer satisfaction with good conflict resolution skills and adequate employee coverage for expected demands
- Complied with health and fire codes with strong oversight of food storage, preparation and cleaning procedures
- Counted cash and receipts and completed bank deposits
- Met strict quality standards, continuously monitoring food handling and safety
- Controlled costs with effective supply management and monitoring of food use
- Improved team knowledge and abilities by training each in proper procedures and standards.
General Manager
Big Bun Drive-In
06.2015 - 07.2016
- Deployed solid promotional and budget control strategies to achieve revenue and profit targets
- Implemented successful training and recognition programs to boost employee morale and reduce turnover
- Developed business plan to deliver top-notch service and memorable customer service experiences
- Increased employee skills and customer satisfaction with implementation of successful training program
- Trained high-performing team, managed budgets and set goals to drive business operations
- Coordinated vendors and monitored demand to manage and promote special events
- Resolved employee, customer, and vendor issues using strong mediation and problem-solving techniques
- Delegated tasks and organized staff schedules to close gaps and maximize financial results
- Maintained optimal employee coverage for business needs with well-prepared team schedules
- Enhanced operations with new and improved procedures targeting underperforming areas and systematic weaknesses
- Eliminated waste at various levels, regularly reviewing team activities and records to spot and resolve problems
- Delivered products of consistent quality to customers by working directly with vendors on delivery and production issues
- Managed customer experiences with a close eye on customer and team member interactions, touchpoints, and methods of engagement
- Owner sold business, new ownership brought in their own management.
Customer Service Representative Manager
Clothesline Cleaners
06.2015 - 07.2016
- Mentored team members to apply quality customer service techniques and foster satisfaction
- Drove customer satisfaction with swift and successful handling of escalated complaints
- Coordinated daily department workflow to maximize customer service team productivity
- Improved customer service standards with proactive assessments of staff performance and constructive feedback
- Elevated performance with skilled supervision, training, work direction, and guidance for personnel
- Directed staff management, task delegation, merchandising, and customer service
- Managed daily workloads by organizing effective schedules and delegating tasks
- Kept all paperwork current and compliant with internal standards and legal requirements
- Oversaw employee training and staff management tasks.
Manager/ Chick-fil-A
Aramark/ Boise State University
11.2010 - 05.2015
- Brought disgruntled guests back to loyal customers with expert handling of wide-ranging complaints
- Readied team for busy periods by pre-assembling cold salads and sandwiches
- Helped customers select menu items by making suggestions related to each person's stated preferences
- Maintained highly professional and clean facilities, including dining area, kitchen, and restrooms
- Handled customer interactions with professionalism and upbeat approach focused on making each person feel welcome
- Prevented errors with thorough reviews of completed orders prior to customer delivery
- Prepared milkshakes, frozen drinks, and desserts using purpose-built machinery
- Delivered exceptional service to every guest based on company principles and exceeding fast food industry standards
- Increased revenue with targeted suggestions for beverages, sides, and desserts
- Supported fast food crew by learning every position and quickly stepping in to handle demands at each station
- Managed orders from start to finish, verifying quality and quantity before bagging customer items
- Contributed to positive restaurant reputation by greeting and serving customers with professionalism
- Relayed orders to kitchen staff with high accuracy and speed
- Reduced customer wait times through expert order processing
- Took orders and processed payments through touchscreen POS systems
- Prevented germ spread by cleaning and sanitizing surfaces
- Tallied money accurately, balancing cash drawer at open and close of each day
- Took orders and resolved complaints using effective customer communication skills
- Contributed to restaurant appearance by cleaning and replenishing supplies in dining areas.
Education
Diploma -
Meridian high school
Meridian, Idaho05.2003
Skills
- BOH Operations
- Food Plating and Presentation
- Safe food handling
- Delegation Skills
- Adaptability
- Event Coordination
- Motivational Style
- Food and Beverage Management
- Recipes and Menu Planning
- Cultural awareness
- Team Collaboration and Leadership
- POS Terminal Operation
Certification
ServSafe Manager Certification, completed in 2021
References
References available upon request.
Timeline
Kitchen Manager
Spitfire Tacos And Tequila
10.2023 - 12.2023
Chef De Partie/Catering Chef
Thomas Cuisine Management/Compass, Eurest
05.2019 - 10.2023
General Manager/Trainer
NPC International
12.2018 - 04.2019
Food Service Director/Chef
Hillcrest Assisted Living
06.2018 - 12.2018
Kitchen Manager
West Ada school district
03.2017 - 06.2018
General Manager
Big Bun Drive-In
06.2015 - 07.2016
Customer Service Representative Manager
Clothesline Cleaners
06.2015 - 07.2016
Manager/ Chick-fil-A
Aramark/ Boise State University
11.2010 - 05.2015
Diploma -
Meridian high school
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