Melody Joy Forbes
Huntsville
Summary
Experienced chef with a diverse culinary background in various styles and positions, seeking a role with a forward-thinking company to showcase and expand culinary expertise. Natural leader with strong interpersonal skills, adept at problem-solving and adding value to the organization through quality steps to service and a commitment to excellence.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Food Runner
Back Forty Beer Company
01.2025 - Current
- Handled high-pressure situations calmly and professionally during peak hours or unexpected rushes at the restaurant.
- Managed multiple tasks simultaneously, prioritizing duties effectively for maximum productivity.
- Greeted customers and provided outstanding customer service.
- Collaborated with the kitchen staff to ensure accuracy of orders, minimizing order errors and complaints.
- Achieved consistency in fulfilling guest food requests.
- Ensured cleanliness of taproom by collecting and cleaning glasses.
Free Lance Contractor
Appleton Learning/Spur Staffing
10.2015 - Current
- Supported learning by assisting educators in delivering curriculum.
- Maintained strict confidentiality concerning student records
- Assisted special education students in navigating technology and assessments.
- Delivered support in personal care, including feeding, lifting, and toileting.
- Resolved minor behavioral issues and accompanied special education students to different classes as needed.
- Cataloged and organized library materials to streamline accessibility.
- Assisted supervising teacher in coordinating educational tasks and assessing student advancement.
- Contributed to the systematic organization of library collections.
- Demonstrated ability to multi-task in stressful environment and to interact well with staff/parents/teachers
- Greeter, server and cook for various restaurants partnered with Spur Staffing
Garde Manager
Char Restaurant
01.2024 - 10.2024
- Prepare and present a variety of cold and hot appetizers.
- Maintained cleanliness of station while ensuring adherence to sanitation and health code laws.
- Enhanced product arrangement for improved visibility and appeal.
Chef de Cuisine
Morrow Hospitality
09.2023 - 01.2024
- Assist with interviewing and hiring staff for new start up
- Managed menu development to meet operational goals.
- Built and sustained connections with vendors, suppliers, businesses.
- Enforce safety and sanitation protocol
- Formalize daily inventory log for all steak house menus
- Assisted sister restaurants as Front of the House management support.
- Ensured a pleasant and hospitable ambiance.
Pastry Chef/BOH Manager
CO/OP Community Table & Bar
08.2022 - 05.2023
- Direct supervisor of Garde Manger
- Key Holder
- Assist GM and AGM in FOH duties including acting GM, bartending, and support for service staff wherever necessary
- Developed and implemented all 4 of the rotating seasonal desserts, including plating design. All garnishes are made from scratch.
Pastry Chef/BOH Manager
CO/OP Community Table & Bar
08.2022 - 05.2023
- Designed feature desserts for lunch and dinner menu
- Baked and decorated specialty cakes to order (all scratch) for special events
- Prepped and plated salads and other cold starters
- Stocked and kept station clean with emphasis on compliance of ServSafe sanitation guild and health code laws.
- Properly displayed and arranged visual presentation of products.
- Energetically greet, interact with and assisted guests on a daily basis
Sous Chef
106 Jefferson
08.2021 - 02.2022
- Develop new menu options based on seasonal changes
- Assist with preparation and planning of meals
- Ensure that kitchen activities operate in a timely manner
- Monitor and record inventory
- Recruit and train kitchen staff
- Assist in resolving customer issues
- Adhere to and implement sanitation and safety regulations
- Manage kitchen staff
- Run expo as well as hot and cold line
- Make all desserts on menu from scratch
- Key holder
Pastry Chef
Grille on Main
05.2021 - 08.2021
- Oversaw activities of pantry staff.
- Conceptualized distinct desserts enhancing both lunch and dinner selections.
- Implemented organized system for dessert inventory tracking.
- Facilitated vendor order processes and managed delivery verification.
- Created innovative dessert recipes for menu items.
Sales Associate/Bar Tender
Liquor Express/Open Bottle
01.2021 - 04.2021
- Verified drawer balances to ensure accurate shift accountability.
- Guided customers to make informed selections on wine, liquor, and beer.
- Checked in trucks
- Provided bar service and processed payments.
- Organized inventory to ensure adequate supply levels.
- Key Holder
FOH Manager
Domaine South
04.2019 - 12.2020
- Coordinated floor activities, reservation management and guest services.
- Contributed to dessert preparation for frequent wine dinners.
- Recommended wine options tailored to complement various dishes.
- Ensured efficient and attentive table-side service.
- Organized work schedules for FOH staff.
- Conducted daily inventory checks.
- Aided in maintaining accuracy during payroll cycles.
- Ensured accurate financial records by verifying cash balances before and after each shift.
- Held responsibilities for opening and closing operations.
Pastry Chef/BOH Manager
Grille 29
07.2018 - 07.2019
- Designed and executed a variety of flavors and plating for rotating desserts.
- Managed team members to ensure the pantry's efficiency.
- Menu prep for special events in-house and off-site catering
- Developed unique dessert selections for both lunch and dinner menu.
- Formalized daily inventory log of all desserts/assist with vendor ordering and delivery check-in
- Achieved first place in the upscale dessert category at the 2018 'Taste of Huntsville'.
- Baked and decorated specialty cakes to order (all scratch)
- Key holder
AL Pastry Chef/BOH Manager
Grille 29
07.2018 - 07.2019
- Accolade: 2018 “Taste of Huntsville” winner for best upscale dessert
- Baked and decorated specialty cakes to order (all scratch)
- Key holder
Pantry (Garde Manager)
Grille 29
08.2016 - 05.2017
- Assembled and presented salads, cheese assortments, and various cold starters.
- Stocked supplies and maintained a clean station in accordance with sanitation regulations.
- Set up product displays for optimal visual impact.
- Assisted guests consistently with enthusiasm.
Education
Associates of Applied Science - Patisserie and Baking
Le Cordon Bleu at Orlando Culinary Academy
Orlando, FL06.2009
Skills
- Excellent Customer Service Focus Skills
- Advanced effective communicator both oral and written
- Advanced organizational and computer skills
- Excellent analytical and interpersonal skills
- Catering experience
- Detailed Scheduler and Record Keeper
- Experienced Inventory Management
- Strong Leadership Qualities
- Emphasis on Cost Control
Certification
- ServSafe Certified 18248858
- Certified ServSafe Instructor & Registered ServSafe Examination Proctor 4062716
Timeline
Food Runner
Back Forty Beer Company
01.2025 - Current
Garde Manager
Char Restaurant
01.2024 - 10.2024
Chef de Cuisine
Morrow Hospitality
09.2023 - 01.2024
Pastry Chef/BOH Manager
CO/OP Community Table & Bar
08.2022 - 05.2023
Pastry Chef/BOH Manager
CO/OP Community Table & Bar
08.2022 - 05.2023
Sous Chef
106 Jefferson
08.2021 - 02.2022
Pastry Chef
Grille on Main
05.2021 - 08.2021
Sales Associate/Bar Tender
Liquor Express/Open Bottle
01.2021 - 04.2021
FOH Manager
Domaine South
04.2019 - 12.2020
Pastry Chef/BOH Manager
Grille 29
07.2018 - 07.2019
AL Pastry Chef/BOH Manager
Grille 29
07.2018 - 07.2019
Pantry (Garde Manager)
Grille 29
08.2016 - 05.2017
Free Lance Contractor
Appleton Learning/Spur Staffing
10.2015 - Current
Associates of Applied Science - Patisserie and Baking
Le Cordon Bleu at Orlando Culinary Academy
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