Dynamic Executive Chef Manager with a proven track record at The Blake at Carnes Crossroads, enhancing team performance and achieving revenue targets through strategic menu development and effective kitchen management. Expert in food safety and sanitation, with a strong focus on innovative recipes and exceptional customer service, delivering memorable culinary experiences.
Hi, I’m
Marlena Kelley
Moncks Corner,40
Summary
Overview
8
years of professional experience
Work History
The Blake at Carnes Crossroads Assisted Living
Executive Chef Manager
06.2021 - Current
Job overview
- Created an atmosphere that encouraged employee recognition and motivation, enhancing overall team performance.
- Consistently met revenue targets even during challenging economic periods by closely monitoring market trends and adjusting strategies accordingly.
- Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
- Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation.
- Led menu development efforts, incorporating seasonal ingredients to provide fresh and exciting options for guests yearround.
- Spearheaded successful special events planning initiatives such as wine dinners or themed nights that attracted new clientele while delighting regular patrons alike.
- Worked collaboratively with other departments within the organization, such as marketing and sales teams, to maximize overall business performance.
- Enhanced dining experience by creating innovative and diverse menus for various occasions and events.
- Delivered consistently exceptional culinary experiences by focusing on quality control in every aspect of food preparation and presentation.
- Established a talented group of chefs through targeted hiring practices and comprehensive coaching.
- Pitched in to work line during busy periods or in place of sick employees.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- 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.
- Organized a event based on my alaskan back ground ( Chef Showcase ) Had fresh alaskan halibut and salmon shipped in from Alaska and and curated a glamorous meal including a fun dessert setting a baked alaska in front of 150 guests.
Pinewood Place Assisted Living
Chef
07.2019 - 04.2021
Job overview
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Momos Restaurant
Chef
12.2018 - 05.2019
Job overview
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Helped open restaurant from the ground up creating menu items
Pampered Pallet Catering Company
Chef
06.2017 - 12.2018
Job overview
- Promoted positive brand image through active participation in community events such as charity dinners, food festivals, and culinary competitions.
- Contributed to increased client retention rates through consistent delivery of exceptional culinary experiences during events.
- Maintained a safe and sanitary work environment by enforcing strict adherence to food safety regulations and hygiene protocols.
- Collaborated with Executive Chef to develop innovative recipes, maintaining the highest standards of culinary excellence.
Pongos Thai Restaurant
Cook
04.2017 - 07.2018
Job overview
- Implemented measures ensuring hygienic procedures in storing and managing food.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Enhanced efficiency by introducing methods that save time without affecting quality.
- Developed staff competence in handling diverse kitchen tasks during high-pressure situations.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Assessed culinary preparation through tasting and smelling.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Adapted swiftly to menu adjustments, showcasing adaptability.
- Managed time effectively to ensure timely meal preparation, even during peak hours.
- Coordinated with front of house to ensure smooth service during busy periods, enhancing customer dining experience.
- Elevated traditional dishes’ flavors and presentation with innovative twists, garnering positive reviews from guests.
- Enhanced kitchen efficiency by streamlining prep work processes.
- Learned how to prep and cook thai food from beginner levels.
Education
Cordon Blu Culinary ArtsTukwila, WA
Chefs Degree from Culinary
University Overview
Ketchikan High-school Ketchikan, AK
High School Diploma
05.1994
University Overview
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Kitchen management
- Attention to detail
- Effective communications
- Kitchen operations
- Team collaboration
- Recipes and menu planning
- Hospitality service expertise
- Food plating and presentation
- Allergen awareness
- Recipe creation
- Workflow optimization
- Menu development
Staff coordination
Accomplishments
Accomplishments
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Supervised team of 22 staff members.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Maintained high A rating scores with state as well as with corporate inspections
Baker
Baker
- In my Spare time I create wedding cakes as well as any dessert you can imagine !
Timeline
Executive Chef Manager
The Blake at Carnes Crossroads Assisted Living
06.2021 - Current
Chef
Pinewood Place Assisted Living
07.2019 - 04.2021
Chef
Momos Restaurant
12.2018 - 05.2019
Chef
Pampered Pallet Catering Company
06.2017 - 12.2018
Cook
Pongos Thai Restaurant
04.2017 - 07.2018
Cordon Blu Culinary Arts
Chefs Degree from Culinary
Ketchikan High-school
High School Diploma
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