Maya Bardolia
Chef
Gillette,NJ
Summary
Certifications: ServSafe and Food Safety Managers Certification Completed Courses: Product identification and Protein Fabrication, Exploring Beverages, Introduction to Baking, Introduction to Dining Services, Global cuisine, Breakfast and Lunch, Dinner, Culinary Foundation and Fundamentals. Quick Learner Demonstrate great precision and accuracy with knife cuts and measurements Accomplished Supervisor focused on meeting customer expectations and achieving company goals. Drives success by directing high-producing teams while developing lasting employee rapport. Exceptional knowledge of cost-reduction methods and streamlining production processes.
Overview
8
8
years of professional experience
3
3
years of post-secondary education
Work History
Patient Dining Manager
Morrison Healthcare Food Services
Edison, New Jersey
03.2025 - Current
- Fostered a collaborative working environment by encouraging open communication between front-of-house and kitchen staff members.
- Ensured compliance with local health codes and other relevant laws by staying current on industry standards and maintaining proper documentation.
- Implemented food safety standards and practices, maintaining a clean and safe dining environment for guests.
- Addressed customer complaints promptly with empathy while taking corrective actions when necessary to ensure overall satisfaction levels remain high.
- Streamlined operations for increased efficiency by implementing new scheduling procedures and staff training protocols.
- Conducted regular staff evaluations to identify areas of improvement and provide constructive feedback on performance expectations.
Line Cook
Summit House Bar & Grill
Summit, New Jersey
04.2024 - 03.2025
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Manager
Osteria Morini
Bernardsville, New Jersey
11.2023 - Current
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
- Collaborated closely with other departments within the organization, such as marketing and finance, to achieve shared goals and maintain seamless operations.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Reconciled cash and credit card transactions to maintain accurate records.
- Correctly calculated inventory and ordered appropriate supplies.
Owner/Chef
Meals By Maya
Gillette, NJ
04.2020 - Current
- Designing weekly menus based off of customer feedback
- Built a network of reoccurring clients
- Managed day-to-day business operations
- Optimizing profit by managing cost of inventory
- Executing and serving food for special events and private parties as well as weekly meals to my clients
- Consulted with customers to assess needs and propose optimal solutions.
General Manager
The Committed Pig
05.2023 - 11.2023
- Reviewed pricing and ordered food ingredients, kitchen appliances, and supplies.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Carefully interviewed, selected, trained, and supervised staff.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
- Set clear expectations and created positive working environment for employees.
- Identified problems, conducted troubleshooting and sought repair or maintenance support to keep restaurant equipment operational.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
Supervisor/Restaurant Lead/Chef
Wonder
10.2020 - 02.2023
- Executing and delivering food to our customers
- Training and certifying new CORs
- Managing opening and closing duties
- Acted as manager on duty to field complaints and assure completion of day-to-day tasks.
- As well as insuring the trucks are empty and ready for the next day
- Managing a team of 30-35 people
- Overseeing the Launch and of a menu as well as communicating with the research and development team to execute any new information to my team
Line Cook
Hearth On The Highline
05.2019 - 09.2019
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
Brunch Cook/ Garde Marge
Hearth
03.2018 - 08.2018
- Worked Brunch service
- Worked dinner garde marge service
- Helped the prep cooks when needed
Garde Marge/Smalls/Pastry/intern
Common Lot
06.2017 - 08.2017
- Helped prepare pastry items for service
- Prepared and worked alongside the Garde Marge station
- Worked service in Garde Marge
- Assisted Chef and Sous Chef with prep and Mise en Place when needed
Garde Marge/Line Cook
Summit House Restaurant and Bar
06.2017 - 08.2017
- Prepared all needed ingredients for service
- Worked the line during dinner service
Education
Bachelor of Science - Culinary Arts
Johnson & Wales University
Providence, RI 09.2018 - 05.2020
Associate of Science - Science, Culinary Arts
Johnson & Wales University
Providence, RI 09.2016 - 05.2018
Skills
- Cheese expert
Wine pairing knowledge
Bar terminology
Wine service
Effective leader
Coaching and mentoring
Timeline
Patient Dining Manager
Morrison Healthcare Food Services
03.2025 - Current
Line Cook
Summit House Bar & Grill
04.2024 - 03.2025
Manager
Osteria Morini
11.2023 - Current
General Manager
The Committed Pig
05.2023 - 11.2023
Supervisor/Restaurant Lead/Chef
Wonder
10.2020 - 02.2023
Owner/Chef
Meals By Maya
04.2020 - Current
Line Cook
Hearth On The Highline
05.2019 - 09.2019
Bachelor of Science - Culinary Arts
Johnson & Wales University
09.2018 - 05.2020
Brunch Cook/ Garde Marge
Hearth
03.2018 - 08.2018
Garde Marge/Smalls/Pastry/intern
Common Lot
06.2017 - 08.2017
Garde Marge/Line Cook
Summit House Restaurant and Bar
06.2017 - 08.2017
Associate of Science - Science, Culinary Arts
Johnson & Wales University
09.2016 - 05.2018
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