Melvin Anderson, Jr.
Washington,DC
Summary
Reliable head cook offering several years of experience working in busy, institutional-sized kitchens. Expert professional successful at overseeing and handling several of kitchen staff in preparation of meals. History of managing and guiding multiple processes with speed and efficiency. Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills. Hardworking employee with customer service, multitasking, and time management abilities. Devoted to giving every customer a positive and memorable experience.
Overview
5
5
years of professional experience
Work History
Head Cook
Le Pain Quotidien
Washington, DC
11.2014 - 03.2020
- Kept up to date on industry trends in order to develop innovative dishes.
- Ordered supplies, ingredients, and equipment needed for the kitchen.
- Consulted with executive chef regarding menu changes or other matters related to the kitchen.
- Worked closely with restaurant managers to ensure smooth operations in the kitchen.
- Provided guidance and support to cooks during busy periods or when unexpected issues arise.
- Resolved customer complaints quickly and efficiently while maintaining a professional attitude at all times.
- Maintained inventory of all food items and ensured proper storage techniques were used.
- Performed regular maintenance checks on equipment such as ovens, stoves, fryers.
- Monitored portion size and waste control to maintain cost effectiveness.
- Ensured that all food safety regulations were followed in the kitchen.
- Cut, chopped and sliced meat and produce to prepare for cooking.
- Followed recipes and procedures to prepare, season and cook food products.
- Trained kitchen workers on culinary techniques.
- Modified existing recipes and created new recipes to meet changing nutritional content needs.
- Placed orders for food and supplies used for preparing and cooking meals.
- Led team in high-pressure environments, ensuring timely delivery of orders.
- Kept kitchen, cooking utensils and storeroom clean and neat.
- Cleaned and sanitized work stations and equipment, complying with regulatory procedures.
- Trained new kitchen staff on cooking techniques and kitchen procedures.
- Sanitized counters and utensils used for preparation of raw meat, poultry, fish and eggs.
- Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
- Oversaw the preparation of meals for special events and catering functions.
- Prepared workstations with ingredients and tools to increase efficiency.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Monitored temperatures of prepared food and cold-storage areas.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Observed food safety and sanitation protocols to reduce germ spread.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
Education
High School Diploma -
Joel Elias Spingarn SHS
Washington, DC06-1997
Skills
- Food Delivery
- Cleaning and sanitation
- Cost Control
- Recipe Development
- Waste Reduction
- Staff Training
- Dish preparation
- Special Events
- Performance Improvement
- Inventory Control
- Kitchen Staff Management
- Food Preparation
- Knife Skills
- Meal Preparation
- Culinary techniques
- Food presentation
- Inventory Replenishment
- Sanitation Standards
Languages
French
Elementary
Korean
Elementary
Family Life
I am a widowed husband, and father of 8 children. I value time and support when it comes to my children. I'm all they have now. Their my EVERYTHING!
Timeline
Head Cook
Le Pain Quotidien
11.2014 - 03.2020
High School Diploma -
Joel Elias Spingarn SHS
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