Melissa Cunningham

• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Cleaned food preparation areas, cooking surfaces, and utensils.
• Stocked and restocked kitchen supplies as needed.
• Plated dishes according to restaurant presentation standards before delivering them to customers.
• Adhered to sanitation policies at all times when handling food products.
• Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
• Cooked multiple orders simultaneously during busy periods.
• Kept stations stocked and ready for use to maximize productivity.
• Operated fryers and grills according to instructions to maintain safety and food quality.

Opened a 14 hole buffet, omelette and waffle bar and salad bar as a lead breakfast line cook/batch cook. Making sure all food was up to the high standard the company expected.

• Resolved customer complaints in a timely manner while maintaining a professional demeanor. Complaints were rare
• Maintain to clean work area
• Opening and closing skills
• Familiar with commercial style kitchen equipment
• Planned, prepared and cooked meals according to restaurant specifications.
• Ensured proper food safety standards were met at all times.
• Managed a team of kitchen staff including assigning tasks and monitoring performance.
• Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.
• Supervised the inventory of food items to ensure adequate supplies for daily operations.

• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Cleaned food preparation areas, cooking surfaces, and utensils.
• Stocked and restocked kitchen supplies as needed..
• This specific kitchen was special because I would open early for all of the elderly men that would like to come there for coffee and I live right next door so I'd come in at 5:00 instead of 6:00 and they'd all have the coffee before they went out to their farms so I got to meet and made a lot of friends. I also was the only cook all day long it was only open from 6:00 to 2:00 p.m. so I was cooking breakfast all the way to 2:00 and lunch and I was also the only one that prepped and on my days off the owner would come in and do the job. There was one waitress sometimes two I was just a very small close knit really special place to work unfortunately it just wasn't bringing in the business that he needed to keep it going and he had to close the doors. Very sad day. In the mornings I would be the waitress to cook and the prep person.

• Ensured proper food safety standards were met at all times.
• Managed a team of kitchen staff including assigning tasks and monitoring performance.
• Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.
• Planned, prepared and cooked meals according to restaurant specifications.
• Supervised the inventory of food items to ensure adequate supplies for daily operations.
• Ordered food supplies as needed to maintain sufficient stock levels.
• Maintained cleanliness in the kitchen area by adhering to health and safety regulations.
• Developed menus with chefs, taking into account seasonal ingredients and customer preferences.
• Assisted in developing cost-effective strategies to reduce waste while ensuring quality control.