Melvin Smith

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Monitored food quality and presentation to maintain high standards.
• Maintained smooth and timely operations in preparation and delivery of meals.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Prepared and cooked meals according to recipes and customer specifications.
• Followed health, safety and sanitation guidelines while preparing and serving food.

Monitored food preparation methods, portion sizes , garnishing and presentation of food to ensure quality and appealing presentation.

• Maintained stock of products and ordered new products when stock was running low.
• Observed each team member to carry out duties and provided constructive criticism.
• Assigned each member of a12 person team with specific daily tasks and responsibilities.
• Upheld federal safety standards and environmental disposal protocols.
• Supervised ongoing daily production phases.

• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
• Checked and tested foods to verify quality and temperature.
• Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.

• Acted as head chef when required to maintain continuity of service and quality.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Planned and directed high-volume food preparation in fast-paced environment.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Mentored kitchen staff to prepare each for demanding roles.
• Collaborated with staff members to create meals for large banquets.
• Coordinated with vendors to order supplies and maintain high quality standards.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Directed food preparation and cooking activities to meet health and safety standards.
• Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
• Created Fresh Baked Breads and desserts daily.
• Lauded by residents daily for outstanding food quality.