Melanie Gilbert
Nassau,BS
Summary
Highly trained Chef de Partie with solid background ensuring successful daily operation of multiple establishments. True artist with array of kitchen preparation techniques. Formal training and education in culinary studies.
Overview
9
9
years of professional experience
Work History
Chef De Partie
Royal Caribbean Group
11.2020 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Lead Cook
Melia Hotels International
02.2015 - 08.2020
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Took over line positions in event of emergency.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Supervised line cooks to monitor food safety and order accuracy.
Education
High School Diploma -
H.O.Nash Senior High School
Nassau, BahamasSkills
- Team Management
- Food allergy understanding
- Knife Skills
- Food presentation
- Proper food handling
- Plating and presentation
- Sauce preparation
- Allergen awareness
- Special Events
Timeline
Chef De Partie
Royal Caribbean Group
11.2020 - Current
Lead Cook
Melia Hotels International
02.2015 - 08.2020
High School Diploma -
H.O.Nash Senior High School