Marilyn Doucette

Executive Chef/Restaurant Owner

Meals From The Heart Cafe, LLC

01.2006 - Current

Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Oversaw business operations, inventory control, and customer service for restaurant.
Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Generated employee schedules and work assignments and determined appropriate compensation rates.
Handled and stored food to eliminate illness and prevent cross-contamination.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Interacted with guests to obtain feedback on product quality and service levels.
Planned promotional menu additions based on seasonal pricing and product availability.
Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Modernized work processes to reduce guest wait times and boost daily output.
Coordinated employee schedules and developed staff teams to boost productivity.
Coordinated with team members to prepare orders on time.
Worked closely with front-of-house staff to facilitate excellent customer service.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Assisted with menu development and planning.
Set up and broke down kitchen for service.
Disciplined and dedicated to meeting high-quality standards.
Evaluated food products to verify freshness and quality.
Monitored food production to verify quality and consistency.
Utilized culinary techniques to create visually appealing dishes.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Trained and managed kitchen personnel and supervised related culinary activity.
Modified recipes to accommodate dietary restrictions and allergies.
Developed new recipes and flavor combinations to enhance customer dining experience.
Implemented food cost and waste reduction initiatives to save money.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Implemented successful cross-marketing strategies such as food and wine pairings.
Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.