Melissa Coreano
Columbia,PA
Summary
Passionate about the culinary arts, driven to carve out a successful career in the industry. Strong desire to create exceptional dishes, goal is to showcase skills and creativity in an upscale restaurant or bakery setting. Seeking opportunities to learn and grow, committed to honing culinary techniques and expanding knowledge of diverse cuisines. Leveraging dedication, attention to detail, and ability to work well under pressure, eager to contribute to a dynamic culinary team and deliver unforgettable dining experiences.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Sous Chef
Eden Resort
06.2021 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- 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.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- 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.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- 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.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
- Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
- Enhanced staff retention by implementing mentorship program that supported career development within culinary team.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Streamlined kitchen operations, reducing food waste through meticulous inventory management.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Disciplined and dedicated to meeting high-quality standards.
- Set up and broke down kitchen for service.
- Implemented food cost and waste reduction initiatives to save money.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Head Cook, Cake Decorator
Betty Cakes
03.2020 - 03.2021
- Performed opening and closing duties efficiently.
- Organized inventory in designated storage areas.
- Mentored newly hired kitchen personnel to enhance their skills.
- Ensured high-quality standards during cake preparation and baking.
- Skilled in decorating and lettering on confections.
- Executed daily food prep tasks efficiently.
Bakery Manager
Earthfare
05.2019 - 02.2020
- Oversee opening and closing procedures efficiently.
- Managed procurement of bakery products.
- Managed stock levels to ensure adequate supply.
- Executed preparation and fulfillment of pastry and cake orders.
- Executed creative decorating techniques to elevate cake presentation.
- Executed high-quality bread-baking processes.
- Created and managed detailed schedules to optimize workflows.
Manager Sales
Oteris Italian bakery
06.2018 - 04.2019
- Oversaw daily operations including store lock up.
- Managed end-of-day cash counts ensuring timely bank deposits.
- Dipped chocolate to enhance strawberries and cookies.
- Handled customer requests for cakes and pastries.
- Provided packing support during periods of high demand.
Sales Manager
Termini Bros Italian bakery
08.2017 - 06.2018
- Oversaw operations during both store commencement and closure shifts.
- Instructed new sales staff on cash register operations.
- Prepared bank deposits from daily drawer totals.
- Prepared customized cake and pastry orders with attention to detail ensuring high customer satisfaction.
Education
Associate of Specialized Technology - Culinary Arts/Restaurant Management
JNA Institute of Culinary Arts
Philadelphia, PA06.2017
Skills
- Proficient in spoken and written Spanish
- Strong knowledge of Microsoft Office programs
- Exceptional knife skills
Certification
ServSafe Certification, 06/22
Extra-Curricular Activities
Cake presentation May 2016 Red Cross Ball Event May 2016 Teflon Chef Competition June 2016 Burger Competition August 2016
Awards
- Star Student, JNA Institute of Culinary Arts, 05/16
- Star Student, JNA Institute of Culinary Arts, 08/16
Subjects Studied
- Food safety and sanitation
- Savory hot and cold food production including soups, appetizers, salads, and entrées
- A la carte station mise en place and execution
- Nutrition
- Basic bakery production
Timeline
Sous Chef
Eden Resort
06.2021 - Current
Head Cook, Cake Decorator
Betty Cakes
03.2020 - 03.2021
Bakery Manager
Earthfare
05.2019 - 02.2020
Manager Sales
Oteris Italian bakery
06.2018 - 04.2019
Sales Manager
Termini Bros Italian bakery
08.2017 - 06.2018
Associate of Specialized Technology - Culinary Arts/Restaurant Management
JNA Institute of Culinary Arts
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