Melisany Espinal
Longmeadow,MA
Summary
Adept at kitchen organization and thriving in high-stress environments, I elevated dining experiences at Bennys of Simsbury through innovative specials and precise meat temperature control. My leadership in training staff and enhancing food safety practices significantly contributed to the restaurant's reputation for excellence.
Overview
9
9
years of professional experience
Work History
Lead Line Cook
Hardwick Crossing Country Club
04.2024 - Current
- Grilled meats and seafood to customer specifications.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Prepped ingredients ahead of time to increase cooking and service speed.
- Created specials every week
Sous Chef
Bennys of Simsbury
07.2023 - 04.2024
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and 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.
- Trained kitchen staff to perform various preparation tasks under pressure.
Cook
Mount Holyoke College
08.2015 - 04.2019
- Prepared food items in compliance with recipes and portioning control guidelines.
- Worked in a centralized dining environment
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Education
Culinary Arts
Auguste Escoffier School of Culinary Arts
Boulder, COSkills
- Kitchen Organization
- Meat Temperatures
- Sauté Station
- Fast
- Work well in high stress environment
- Making Specials
- Food safety knowledge
- Grilling Techniques
- Ingredient Preparation
Languages
Spanish
English
Timeline
Lead Line Cook
Hardwick Crossing Country Club
04.2024 - Current
Sous Chef
Bennys of Simsbury
07.2023 - 04.2024
Cook
Mount Holyoke College
08.2015 - 04.2019
Culinary Arts
Auguste Escoffier School of Culinary Arts
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