Summary
Overview
Work History
Education
Skills
Affiliations
Languages
Timeline
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Melanie Berry

Charlotte,NC

Summary

Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Collaborative and committed to seeking feedback from customers and leadership to improve overall kitchen operations. Eager to contribute to team success and further develop professional skills.

Overview

9
9
years of professional experience

Work History

Executive Chef

McNinch House Restaurant
06.2022 - 09.2024
  • Implemented staff training to improve culinary skills, teamwork, and overall productivity.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Developed custom menus for clients with specific dietary restrictions or preferences.
  • Enhanced guest satisfaction by consistently delivering exceptional service in a high-pressure environment.
  • Collaborated with front of house to ensure cohesive and superior guest experience.
  • Fostered partnerships with local farmers, securing premium ingredients and supporting community.
  • Conducted market research to keep menu fresh and aligned with current culinary trends.
  • Participated in food tastings and taste tests.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons
  • Passionate about learning and committed to continual improvement.
  • Excellent communication skills, both verbal and written.
  • Optimized kitchen layout and equipment use, significantly increasing productivity.
  • Crafted unique dishes that increased restaurant reputation for "Chef Table" experience.
  • Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
  • Streamlined kitchen processes for improved efficiency and faster service times.

Sous Chef

Carowinds
01.2016 - 12.2021
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Assisted with menu development and planning.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Directed high-volume food preparation in fast-paced environment.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Set up and broke down kitchen for service.
  • Monitored food production to verify quality and consistency.
  • Participated in food tastings and taste tests.
  • Elevated dining experience by innovating seasonal menu items tailored to local tastes.
  • Enhanced team performance with regular skill-development and hands-on training.
  • Worked flexible hours across night, weekend, and holiday shifts.
  • Organized and detail-oriented with a strong work ethic.
  • Paid attention to detail while completing assignments.
  • Used critical thinking to break down problems, evaluate solutions and make decisions.
  • Strengthened communication skills through regular interactions with others.
  • Adaptable and proficient in learning new concepts quickly and efficiently.
  • Learned and adapted quickly to new technology and software applications.
  • Developed and maintained courteous and effective working relationships.

Education

Associate of Applied Science - Culinary

Central Piedmont Community College
Charlotte, NC
05-2017

Skills

  • ServSafe Certification
  • Hiring, Training, and Development
  • Allergy awareness
  • BOH Operations
  • Equipment Maintenance
  • Team Collaboration
  • Productivity Optimization
  • Special Events
  • Kitchen Operations Oversight
  • Inventory Control

Affiliations

  • American Culinary Federation

Languages

English
Native or Bilingual

Timeline

Executive Chef

McNinch House Restaurant
06.2022 - 09.2024

Sous Chef

Carowinds
01.2016 - 12.2021

Associate of Applied Science - Culinary

Central Piedmont Community College

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Melanie Berry