Marla Porlas
Brigham City,UT
Summary
Dynamic Executive Chef with expertise in culinary techniques, menu development, and food safety management. Proven track record in team leadership and cost control, driving operational efficiency and high-quality food preparation.
Overview
10
10
years of professional experience
2
2
Certifications
Work History
Executive Chef
Maple Springs LLC
North Logan, UT
12.2021 - Current
- Directed kitchen operations to ensure high-quality food preparation.
- Collaborated with suppliers to source fresh ingredients for menu items.
- Developed seasonal menus reflecting culinary trends and customer preferences.
- Trained and supervised kitchen staff in food safety and cooking techniques.
- Managed inventory levels to minimize waste and control costs effectively.
- Implemented new cooking techniques to enhance flavor profiles and presentation.
- Coordinated with front-of-house staff for efficient service during peak hours.
- Ensured compliance with health regulations and maintained kitchen cleanliness standards.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Trained kitchen workers on culinary techniques.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Planned and prepared food product orders to maintain appropriate diets.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Performed financial analysis and recommended effective methods to cut costs.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Monitored quality, presentation, and quantities of plated food across line.
- Provided guidance and support for Sous Chefs during peak service hours.
- Created recipes, incorporating various techniques, to build flavor, and unique visual appeal.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Monitored meals served for temperature and visual appeal.
Executive Chef
Maple Springs LLC
Brigham City, UT
08.2015 - 12.2021
- Directed kitchen operations to ensure high-quality food preparation.
- Collaborated with suppliers to source fresh ingredients for menu items.
- Developed seasonal menus reflecting culinary trends and customer preferences.
- Trained and supervised kitchen staff in food safety and cooking techniques.
- Managed inventory levels to minimize waste and control costs effectively.
- Implemented new cooking techniques to enhance flavor profiles and presentation.
- Coordinated with front-of-house staff for efficient service during peak hours.
- Ensured compliance with health regulations and maintained kitchen cleanliness standards.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Trained kitchen workers on culinary techniques.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Planned and prepared food product orders to maintain appropriate diets.
- Performed financial analysis and recommended effective methods to cut costs.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Controlled labor costs through effective use of staff scheduling techniques.
- Tracked sales figures for each dish served in order to identify popular items.
- Analyzed customer feedback data to improve existing recipes or create new ones.
Education
Food Manager - Dietary
International Food Service Executives Association
Ocala, FL08-2022
High School Diploma -
South Park Academy
Draper, UT12-2012
Skills
- Culinary techniques
- Menu development
- Food safety management
- Inventory control
- Cost management
- Kitchen operations
- Staff training
- Team leadership
- Time management
- Purchasing
- Forecasting and planning
- Allergy awareness
- Staff management
- Food preparation techniques
- Nutrition
- Staff scheduling
- Order delivery practices
- Menu pricing
- Menu planning
- Strong work ethic
- Cost control
- Waste reduction
- Food and beverage pairing
- Meal preparation
- Purchasing management
- Safe food handling
- Performance review
- Dish preparation
- Dietary restrictions
- Vendor relations
- ServSafe certification
- Hiring, training, and development
- Food prep planning
- Recipe creation
Certification
ServSafe
Timeline
Executive Chef
Maple Springs LLC
12.2021 - Current
Executive Chef
Maple Springs LLC
08.2015 - 12.2021
Food Manager - Dietary
International Food Service Executives Association
High School Diploma -
South Park Academy