Mary Blanchette
Redmond,OR
Summary
Adept at menu development and kitchen operations management, I significantly enhanced customer satisfaction and repeat business at Newport Avenue Market by crafting dishes that catered to diverse dietary needs. My expertise in food spoilage prevention and a knack for leading teams ensured high-quality culinary creations and efficient kitchen management, showcasing my hard and soft skills in a dynamic environment.
Hardworking and enthusiast employee trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success.
Overview
10
10
years of professional experience
Work History
Chef/Cook
Newport Ave Market
11.2017 - Current
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Service Deli Manager
Newport Avenue Market
03.2020 - 06.2021
- Set schedules for 12 staff by planning and designating shifts and hours.
- Managed supply chain functions for deli supplies, ingredients and merchandise.
- Inventoried food products and associated materials on weekly basis.
- Controlled inventory costs by carefully managing portion control and reducing waste.
- Reviewed pricing and ordered food ingredients, kitchen appliances, and supplies.
- Achieved high customer satisfaction ratings with thorough training and effective customer service policies.
Executive Chef
Red Martini, Wine Bar & Grill
06.2014 - 09.2017
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Education
No Degree - Cooking
Coyote Cafe
Santa Fe, NMHigh School Diploma -
Hood River Valley High
Hood River, OR06-1983
Skills
- Signature dish creation
- Menu development
- Dish preparation
- Kitchen operations management
- Purchasing
- Catering events
- Food preparation techniques
- Order delivery practices
- Kitchen equipment operation and maintenance
- Food spoilage prevention
Timeline
Service Deli Manager
Newport Avenue Market
03.2020 - 06.2021
Chef/Cook
Newport Ave Market
11.2017 - Current
Executive Chef
Red Martini, Wine Bar & Grill
06.2014 - 09.2017
No Degree - Cooking
Coyote Cafe
High School Diploma -
Hood River Valley High
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