Melissa Lee

• Trained new hires in proper cooking techniques and recipes.
• Resolved customer complaints regarding food quality or service promptly and professionally.
• Adjusted recipes as needed to accommodate dietary restrictions or allergies.
• Contributed to the successful execution of catered events from start to finish.
• Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
• Prepared variety of foods according to exact instructions and recipe specifications.
• Supervised food preparation staff to deliver high-quality results.
• Enforced portion control guidelines to minimize costs associated with overproduction.
• Monitored temperatures of prepared food and cold-storage areas.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
• Distributed food to service staff for prompt delivery to customers.
• Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
• Complied with all health department regulations regarding proper food handling methods.
• Established standard procedures for plating presentations.
• Created diverse cuisines for full restaurant, special event, catering and tasting menus.
• Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
• Trained kitchen workers on culinary techniques.
• Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
• Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
• Created tasty dishes using popular recipes, delighting patrons and generating return business.
• Prepared workstations with ingredients and tools to increase efficiency.
• Developed daily specials utilizing seasonal ingredients.
• Monitored food products, driving quality, freshness and integrity.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Coordinated ordering, receiving, storage, and distribution of food items.
• Streamlined kitchen processes to shorten wait times and serve additional guests.
• Assisted in menu development and recipe testing.
• Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
• Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
• Analyzed customer feedback to identify areas of improvement in service or product quality.
• Ensured food preparation and presentation met high standards of quality and sanitation.
• Conducted frequent line checks to keep food at proper temperatures in holding zones.
• Monitored inventory levels to ensure adequate supplies on hand.
• Cleaned and sanitized kitchen equipment, utensils and work stations.
• Supervised cooks and other kitchen personnel during meal services.
• Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
• Created a positive work environment by encouraging teamwork among staff members.
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
• Liaised closely with kitchen and front-of-house personnel.
• Improved performance of team members resulting in high-quality meals produced daily.
• Performed weekly inspections of all equipment for safety compliance.
• Trained and supervised line cooks to develop new skills and improve team performance.
• Negotiated contracts with suppliers to secure competitive prices for ingredients.
• Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
• Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
• Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
• Helped management stay on top of supply needs by sharing information about low or spoiled inventory.

• Take orders
• Customer service
• Assisted customers with planning cake vision, including color, theme and size.
• Answered phone calls, put in orders and handled customer disputes or complaints.
• Cleaned display cases, utensils and working spaces to keep sanitary work environment.
• Worked with common cake decorating and baking tools, such as mixers and carving tools.
• Assembled, prepared, decorated and frosted average of [Number] cakes per shift.
• Used pastry bags and tips to pipe messages and decorative roses onto cakes.
• Stocked shelves and ordered inventory when product stock became low.
• Produced frostings and creams for cakes and other edibles.
• Boxed, weighed and wrapped cakes and other bakery products to prepare for pickup.
• Prepared buttercream and icings to use for decorating cakes, cupcakes, tarts and other pastries.
• Used photo cake software to create specialty birthday and anniversary cakes.
• Applied creative techniques to design beautiful, memorable wedding cakes.
• Handled cash, credit card and check transactions.
• Assisted in growth of sales [Number]% by maintaining professional customer service and preparing visually appealing displays.
• Transferred dough to pans, molds or sheets and baked in production ovens.
• Coordinated supplies, placed orders and managed stock on hand for bakery.
• Finished baked goods with glazes, icings and other toppings.
• Adjusted time and speed controls for mixing and blending machines.
• Measured and weighed ingredients to precisely match recipes for different baked goods.
• Shaped and cut dough to achieve desired shapes, signs and designs.
• Observed color of baked goods to determine equipment adjustments.
• Weighed flour to prepare batter, dough, filling and icing.
• Combined ingredients in bowls of mixing, blending or cooking machinery.
• Verified quality of raw materials against bakery standards and recipe specifications.
• Organize
• Sanitize and clean work area
• Stock
• Rotate
• Decorated cakes for special occasions, showers, birthdays and christenings.

• Practiced various safety methods daily to avoid food spoilage and food borne illnesses.
• Loaded, organized and sorted pre-packaged food to prepare for deliveries.
• Followed restaurant recipes by carefully measuring and mixing ingredients.
• Operated large-scale kitchen equipment to produce large portions and multiple meals.
• Operated industrial size mixers, ovens and other types of equipment to prepare meals.
• Increased production schedule through multitasking and efficient cooking strategies.
• Prepped ingredients and materials for upcoming assignments to minimize tasks during peak kitchen times.
• Packaged takeout orders to prevent food from spilling.
• Portioned and packaged food onto plates for delivery to clients and patrons.
• Prepared ingredients to use in cooking by chopping and peeling vegetables and cutting meat.
• Prepared ready-to-eat salads, soups and entrees for [Type] establishments.
• Set and presented food to attain aesthetic desires of customer requests.
• Answered questions regarding ingredients and cooking methods to avoid allergy conflictions.
• Displayed nutritional material at client sites to improve customer confidence in quality of food.
• Roasted and baked food for [Number] people in accordance with menus and recipes.
• Taste-tested new dishes to identify flavors and assess recipes.
• Maintained clean and orderly appearance throughout kitchen and dining area.
• Cooked food following specific measurements and recipes.
• Sanitized workstation at end of shift to prevent foodborne illnesses.
• Collaborated with team to deliver timely service of items.
• Safely operated ovens, fryers and grills to prevent injuries and accidents.
• Executed proper techniques when preparing menu item ingredients.
• Set up work stations prior to opening to minimize prep time.
• Worked closely with cashiers to obtain order information and accurately complete customers' orders.
• Followed recipes to maintain restaurant standards and satisfy customers.
• Monitored food product stock and alerted supervisor when items ran low in time to reorder.
• Chopped, diced and sliced ingredients for salads, stir-fries and other dishes.
• Properly utilized various cooking utensils to prepare range of food items.
• Properly garnished and arranged orders on plates and trays.
• Batch cooked food items during peak service hours to minimize wait time.
• Cooked various items, including [Type], [Type] and [Type], providing customers with perfectly-cooked options and sides.
• Prepped [Type] and [Type] menu items according to specific measurements and recipes.
• Prepared fast food items quickly to serve over [Number] customers per [Timeframe] for speedy service.
• Improved overall kitchen efficiency through [Action], leading to [Result].
• Cooked and prepared over [Number] fast food menu items, making substitutions requested by customers.
• Operated fryers carefully to avoid burns when preparing fries, [Type] and [Type] items.
• Prepared up to [Number] orders per shift in busy [Type] restaurant.

• Kept stations stocked and ready for use to maximize productivity.
• Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
• Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
• Retained consistent quality and high accuracy when preparing identical dishes every day.
• Improved employee performance by providing constructive suggestions and encouragement.
• Washed and peeled ingredients to prepare for different meals and recipes.
• Prepared sandwiches, specialty items and custom orders to meet guest requests.
• Assisted in food inventory and control while properly receiving and storing delivered items.
• Set up workstations with needed ingredients, utensils and cooking equipment.
• Modified standard recipes to address customer requests for substitutions or allergen concerns.
• Prepared garnishes for later use in meal production.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Developed strategies to enhance food-presentation aspects of catering and retail environments.
• Developed recipes to meet consumer tastes, nutritional needs and budgetary considerations.
• Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
• Sourced vendors and negotiated agreement costs, cutting supply costs [Number]% without compromising quality.
• Followed proper food handling methods and maintained correct temperature of food products.
• Operated fryers and grills according to instructions to maintain safety and food quality.
• Carried pans and trays of food to and from work stations, stove and refrigerator.
• Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
• Set up and performed initial prep work for soups, sauces and salads.
• Grilled and deep fried various foods from meats to potatoes.
• Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
• Assisted in preparation of menu items ranging from burgers to sandwiches.
• Prepped garnishes to reduce wait times during lunch and dinner rush.
• Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
• Adhered to portion controls and presentation specifications.
• Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
• Cooked multiple orders simultaneously during busy periods.

• Carried pans and trays of food to and from work stations, stove and refrigerator.
• Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
• Set up and performed initial prep work for soups, sauces and salads.
• Retained consistent quality and high accuracy when preparing identical dishes every day.
• Chopped, diced and sliced vegetables and fruit ahead of rush periods.
• Grilled and deep fried various foods from meats to potatoes.
• Enforced proper sanitation practices to prevent spoiling or contamination of foods.
• Replenished food items from inventory and rotated ingredients.
• Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
• Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
• Regulated oven, broiler and roaster operations for cooking at correct temperatures.
• Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
• Prepared and served meals by reviewing recipes and combining and cooking ingredients.
• Operated grills, fryers and broilers to cook items to quality guidelines.
• Used standardized recipes and other instructions to prepare food.
• Followed established procedures and requirements for safe food handling, storage and service.
• Wrapped, dated and labeled food items in storage for safety and freshness.
• Managed portion control using correct utensils during preparation and plating.
• Took inventory counts before and after shifts to complete food inventory or storage sheets.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Coordinated orders to expedite food from kitchen according to cook time and delivery time.

Cook to order 3rd shift