Merle Mariano
Waipahu,HI
Summary
Accomplished Corporate Chef de Cuisine with expertise in developing innovative menus and managing kitchen operations. Demonstrated ability to train culinary teams and implement cost-control measures, contributing to enhanced dining experiences and operational efficiency. Dynamic Corporate Chef de Cuisine with expertise in menu development, food safety compliance, and cost control measures. Proven ability to oversee kitchen operations and train staff to deliver exceptional dining experiences.
Overview
3
3
years of professional experience
Work History
Corporate Chef de Cuisine
604 Hospitality Group
Wahiawa, Hawaii
04.2023 - Current
- Developed innovative seasonal menus for diverse dining concepts.
- Supervised kitchen staff to ensure high food quality and safety standards.
- Coordinated food preparation and cooking schedules for multiple venues.
- Managed inventory and ordered supplies to maintain kitchen efficiency.
- Trained new chefs on culinary techniques and kitchen protocols.
- Collaborated with management on vendor selection and ingredient sourcing.
- Implemented cost-control measures to minimize food waste effectively.
- Ensured compliance with health regulations during food preparation processes.
- Analyzed weekly invoices for accuracy of pricing against contracted rates; negotiated better terms when necessary.
- Developed and implemented new menus, recipes and cooking techniques to enhance the dining experience.
- Developed training materials for culinary team members on topics including sanitation procedures, equipment operation and recipe preparation methods.
- Coordinated scheduling of kitchen personnel to meet the demands of peak service periods.
- Reviewed daily orders from vendors to ensure accuracy and freshness of ingredients received.
- Ensured compliance with health department regulations regarding food handling practices.
- Provided leadership in creating an inspiring work environment that encourages collaboration among team members.
- Established effective systems for ordering, receiving, storing and managing inventory of food products.
- Upheld highest food safety standards in kitchen and trained employees in food preparations for patrons with allergies.
- Contacted suppliers to place weekly food orders, effectively rotating stock when new supplies were inventoried.
- Organized and directed large-scale catering events, ensuring quality food production while controlling costs.
- Created innovative menu items that met customer needs while adhering to established budget guidelines.
- Directed staff in proper food preparation techniques to ensure consistency in product taste, presentation and quality.
- Maintained a safe, sanitary kitchen environment by following all safety protocols.
- Collaborated with other chefs in the development of creative dishes that reflect changing trends in cuisine.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Created recipes, incorporating various techniques, to build flavor, and unique visual appeal.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored quality, presentation, and quantities of plated food across line.
- Promoted effective working environment by valuing employees and providing positive reinforcement.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Sous Chef de Cuisine
Turtle Bay Resorts
Kahuku, Hawaii
08.2022 - 03.2023
- Managed daily kitchen operations and food preparation activities.
- Trained and supervised kitchen staff in food safety and cooking techniques.
- Supervised kitchen staff and ensured adherence to food safety standards.
- Prepared high-quality dishes using fresh, locally-sourced ingredients.
- 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.
- Complied with all health department regulations regarding proper food handling methods.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
Education
Associate of Arts - Culinary
Gros Bonnet Culinary Academy
Honolulu, HI01-2001
Skills
- Menu development
- Food safety compliance
- Cost control measures
- Vendor management
- Culinary training
- Kitchen operations
- Multiple venue coordination
- Menu planning
References
References available upon request.
Timeline
Corporate Chef de Cuisine
604 Hospitality Group
04.2023 - Current
Sous Chef de Cuisine
Turtle Bay Resorts
08.2022 - 03.2023
Associate of Arts - Culinary
Gros Bonnet Culinary Academy