Melissa Pierce
Riverdale,GA
Overview
16
16
years of professional experience
Work History
Food Service Director
Senior Lifestyle
Atlanta, Georgia
03.2023 - Current
- Planned nutritious menus tailored to dietary needs and preferences.
- Ensured compliance with local health codes and regulations to uphold safety and quality in food service.
- Implemented cost control measures to enhance food service budget management.
- Coordinated with suppliers to maintain optimal inventory levels and ensure quality standards.
Executive Chef
Somerby
Sandy Springs, Georgia
01.2020 - 02.2023
- Designed seasonal menus featuring fresh, local ingredients for diverse clientele.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Supervised kitchen staff to ensure high-quality food preparation and service.
- Trained and mentored junior chefs in culinary techniques and presentation skills.
- Developed cost-effective purchasing strategies to optimize ingredient sourcing.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Chef
Kettlebell Kitchen
Brooklyn, New York
04.2016 - 07.2019
- Developed new menu items reflecting current food trends and customer preferences.
- Engaged with customers to gather feedback and enhance dining experience regularly.
- Collaborated with team members to execute large-scale meal prep efficiently.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Exercised portion control for items served, eliminating waste.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Sous Chef
Hu Kitchen
New York, New York
05.2010 - 04.2016
- Developed seasonal menus in line with Hu Kitchen's health-focused philosophy.
- Created daily specials using fresh, local ingredients for menu variety.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained kitchen workers on culinary techniques.
- Managed inventory and ordered supplies to maintain kitchen efficiency.
- Monitored inventory levels to ensure adequate supplies on hand.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
Education
Bachelor of Hospitality Management - Culinary Arts
Monroe College
Bronx, NY06-2014
Skills
- menu planning
- food safety compliance
- cost control measures
- inventory management
- culinary training
- Waste reduction
- problem solving
Timeline
Food Service Director
Senior Lifestyle
03.2023 - Current
Executive Chef
Somerby
01.2020 - 02.2023
Chef
Kettlebell Kitchen
04.2016 - 07.2019
Sous Chef
Hu Kitchen
05.2010 - 04.2016
Bachelor of Hospitality Management - Culinary Arts
Monroe College