Summary
Overview
Work History
Skills
Timeline
Generic

Mandy L. Nevill

Lexington,VA

Summary

Hardworking and motivated, eager to re-enter the workforce following a few years of health challenges, seeking a role that supports professional growth and development.

My background is mostly in Culinary and Foodservice, but I believe I have many transferable talents that would make me an excellent candidate for a career in another field, and I'm open to possibilities. I also possess a customer service background providing valuable skills for building relationships with loyal clientele.

I thrive in a fast-paced environment, and take great pride in a job well done. Detail-oriented with exceptional communication and management skills. Proven ability to handle multiple tasks effectively, taking a proactive approach to identifying and addressing issues.

I look forward to hearing from you, and discussing the future.

Overview

12
12
years of professional experience

Work History

Self-employed

Lulu G Catering
05.2008 - 11.2010
  • Worked closely with clientele to customize orders to their liking and dietary specifications.
  • Prepared fresh and creative meals for various clients, mostly in corporate settings. Duties included food prep, menu planning/recipe development, marketing, etc. often “wearing many hats” as I typically worked alone.
  • Self-motivated, with a strong sense of personal responsibility.

Sous Chef

The Yellow Porch
02.2007 - 03.2008
  • Assisted executive chef with day-to-day operations of full-service upscale restaurant kitchen with duties including but not limited to food preparation, creation of daily specials, line work, inventory, as well as menu and recipe development.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.

Head Chef/Kitchen Manager

Martha’s at the Plantation
04.2002 - 11.2006
  • Responsible for complete operation of restaurant/catering kitchen with duties including food preparation, menu and recipe development, creation of daily specials, staffing, training, purchasing, on-site/off-site catering, often coordinating multiple simultaneous events.
  • Integral in planning/opening a second location with a different concept (Molly P Eatery). Martha’s was featured on Food Network, Travel Channel, Martha Stewart Living, and in various national publications.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.

Retail Manager/Chef

Great American Seafood Company
10.2000 - 11.2001
  • Also employed here from 02/1991 - 04/1999, in same capacity
  • Responsible for daily operations of a retail shop and seafood market, offering prepared specialties with a focus on premium, high quality fish, seafood, and gourmet foods, geared towards an upscale clientele.
  • Duties included customer service, food preparation, menu/recipe development, staffing, training, and purchasing. Also, I organized and presented classes to the public on preparation of fresh fish and seafood.
  • Oversaw store operations, including opening and closing procedures, cash management, and safety compliance.
  • Enhanced store appearance by maintaining cleanliness standards and visually appealing displays that showcased products effectively.

Food & Beverage Director

University Inn
06.2000 - 11.2000
  • Responsible for all food and beverage operations in a 202-room hotel. Facilities included a fine dining restaurant with a full bar, espresso café, and full service on-site events of up to 350 guests.
  • I drastically reduced food and liquor costs once I took over the position.
  • Implemented waste reduction initiatives by monitoring portion control, optimizing inventory management, and encouraging responsible disposal practices among staff members.
  • Maintained compliance with local health department regulations through regular staff training and facility inspections.

Chef/Kitchen Manager

Radio Maria
04.1999 - 06.2000
  • Responsible for daily kitchen operations in an upscale dining establishment with an eclectic, internationally inspired menu.
  • Assisted owners with menu/recipe development as well as food preparation, staffing, training, and purchasing.
  • Maintained well-organized mise en place to keep work consistent.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.

Skills

  • Customer-focused and attentive, with patience and positivity
  • Self-starter, industrious, dedicated
  • Accustomed to a fast-paced environment, with little to no downtime
  • Years of managerial and leadership experience, as well as retail and customer service
  • Team player, able to coordinate, collaborate, and communicate with others
  • Flexible, understanding, and capable of adapting to the unexpected
  • Keen sense of urgency, prioritizing customer's needs
  • Consulted closely with clients, many of whom were loyal, regular customers
  • Monitored and maintained inventory levels
  • Creative, resourceful, and proactive
  • Efficient multi-tasking and time-management
  • Eager to learn new things, and enjoy a challenge
  • Mature, dependable, honest, and punctual

Timeline

Self-employed

Lulu G Catering
05.2008 - 11.2010

Sous Chef

The Yellow Porch
02.2007 - 03.2008

Head Chef/Kitchen Manager

Martha’s at the Plantation
04.2002 - 11.2006

Retail Manager/Chef

Great American Seafood Company
10.2000 - 11.2001

Food & Beverage Director

University Inn
06.2000 - 11.2000

Chef/Kitchen Manager

Radio Maria
04.1999 - 06.2000

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Mandy L. Nevill