Summary
Overview
Work History
Education
Skills
Certification
Professional References
Personal Information
Timeline
Generic

Michelle Mestas

Portland,OR

Summary

Experienced Food Service Manager with more than 18 years of experience in the hospitality industry. Possesses an Associate's Degree in Food Service Management. Specializing in an elderly retirement care setting. Skilled in providing excellent customer service, maintaining high standards of food safety, and sanitation. Creating innovative, and delicious dishes. Possesses a strong work ethic and high leadership skills. Team-oriented attitude with a commitment to delivering an exceptional dining experience. A proven ability to manage all aspects of the food service operation. Proficient in staff supervision, inventory management, and budget control. Ready to bring culinary expertise to a new setting!

Overview

24
24
years of professional experience
1
1
Certification

Work History

Dietary Services Manager

EmpRes Healthcare
Hillsboro, US
01.2024 - Current
  • Oversees all aspects of the food service operation, including meal preparation, meal service, sanitation, and compliance.
  • Ensures all meals are prepared according to therapeutic diets and individual resident preferences.
  • Supervises, trains, schedules, and evaluates culinary staff.
  • Collaborates with the Registered Dietitian on menu development and nutrition guidelines.
  • Monitors food quality, presentation, and portion control.
  • Conducts regular kitchen inspections and staff trainings to uphold safety and sanitation standards.
  • Manages inventory, food orders, and cost control within a budget.
  • Builds positive relationships with residents and families by gathering feedback and resolving concerns.
  • Participates in facility audits, inspections, and quality assurance initiatives.
  • Stays current on healthcare, food service best practices, and Dietary Policies and Procedures.

Vessel captain

REEF Technology
Beaverton, US
06.2021 - 03.2023
  • Managed all employees in a fully functioning food vessel.
  • Consistently prepared, cooked, plated all food items.
  • Complied with all food safety requirements such as checking and maintaining temperatures, dating and labeling products, rotating products.
  • Stocked and maintained sufficient levels of food products at line stations to assure a smooth service period.
  • Portioned food products prior to cooking according to standard portion sizes and recipe specifications.
  • Maintained a clean and sanitary work station area including shelves, grills, broilers, fryers, burners, ovens and refrigeration equipment.
  • Handled store and rotate all products properly.
  • Assisted in food prep assignments during off-peak periods as needed.
  • Closed/opened the kitchen. Followed the opening/closing checklist for kitchen stations. Assisted others in closing stations and the kitchen.

Chef

Cliffside Malibu Treatment Center
Malibu, US
08.2018 - 12.2018
  • Took charge of kitchen openings, closings, and other side duties as directed by the Executive Chef.
  • Prepared and presented high-quality plates and curated tasteful dishes that aligned with the overall dining experience.
  • Cooked daily breakfast and lunch buffet style meals for 15 plus patients and 15 staff members.
  • Ensured all food items met established quality standards for taste, presentation, and consistency.
  • Collaborated with the Executive Chef for special event menus.
  • Maintained a clean, organized, and compliant kitchen environment that adhered to health and safety regulations.

Sous Chef

Avalon Malibu by the Sea
Malibu, US
01.2016 - 07.2018
  • Managed the kitchen operations in the absence of the Executive Chef.
  • Took charge of kitchen openings, closings, and other side duties as directed by the Executive Chef.
  • Prepared and presented high-quality plates and curated tasteful dishes that aligned with the overall dining experience.
  • Ensured all food items met established quality standards for taste, presentation, and consistency.
  • Ensured all food and supplies were properly labeled, and dated to ensure food safety and sanitation.
  • Maintained accurate inventory while informing the Executive Chef of restocking needs to prevent product shortages.
  • Ensured food quality is exceptional and took corrective action to address any irregularities.
  • Trained and supervised kitchen team members to ensure efficiency, cleanliness, and safety.
  • Collaborated with the Executive Chef for special event menus.
  • Maintained a clean, organized, and compliant kitchen environment that adhered to health and safety regulations.

Kitchen Supervisor

Canoga Park Adult Rehabilitation Center
Canoga Park, US
01.2014 - 11.2016
  • Oversaw product and menu development
  • Ordering all products based on a par system and inventory management to ensure sustainable food costs meet financial targets.
  • Oversaw quality control of all food production and execution.
  • Ensured all health department standards were upheld by enforcing high sanitation standards.
  • Coaching and managing all culinary team members.
  • Addressed all kitchen related problems and incidences in a timely and effective manner.
  • Trained and developed both cooks and service team members in their day to day roles.

Lead Chef

Sunrise Senior Living
Studio City, US
01.2009 - 12.2013
  • Worked closely alongside the Executive Chef.
  • Fulfilled all duties in the absence of the Executive Chef.
  • Assisted in the ordering and receiving of all food and supplies as required.
  • Prepared high-quality food items according to standardized recipes and instructions to meet all dietary restrictions.
  • Served meals and prepared for delivery by using correct portioning, meeting outlined standards.
  • Ensured that food was at the correct temperature and was attractive and tasty.
  • Used established ticket collection procedures during service.
  • Kept refrigerators and storerooms clean and neat.
  • Assisted in production planning, record temperature keeping and reporting as required.
  • Performed job safely while maintaining a clean, safe work environment.
  • Ensured proper presentation, portion control and maintenance of serving temperatures and HACCP standards.
  • Attended Resident Food Council to ensure Resident satisfaction.

Pantry Line Cook

Claim Jumper Restaurants
Thousand Oaks, US
01.2005 - 12.2008
  • Responsible for cooking on the line in a fast pace environment.
  • Set up and break down station.
  • Follow recipes, portion controls, and presentation specifications as set by the restaurant.
  • Ensured quality and safety of food by performing standard and any additional sanitary measures including sweeping of the floors, cleaning of surfaces, as well as proper covering and storage of food items according to standards and procedures.
  • Responsibilities include: Pastries, Salads, Soups, Pizzas and Appetizers.

Sales Floor/Cashier

Target Stores
Thousand Oaks, US
01.2002 - 12.2005
  • Worked in Jewelry Department, Sales Floor and cashier.
  • Delivered exceptional in-store customer experiences.
  • Engagement on both the sales floor and at check-out.
  • Provided a friendly experience, including ringing up customer purchases at the register.
  • Support product replenishment activities, and maintained brand standards to keep the store full and stocked

Education

Associates - Food Service Management

Los Angeles Mission College
Sylmar, CA
12.2008

Skills

  • Menu Planning
  • Kitchen Management
  • HACCP
  • Profit & Loss
  • Inventory Control
  • Food Production
  • Forecasting
  • Microsoft Office
  • Supervising/training
  • Budgeting
  • Interviewing
  • Purchasing
  • Communication skills
  • Menu development
  • Food safety compliance
  • Nutritional assessment
  • Inventory management
  • Dietary planning
  • Quality control
  • Staff supervision
  • Budgeting and cost control
  • Problem solving
  • Training and development
  • Therapeutic meal planning

Certification

  • Food Protection Manager, 08/01/22 to 08/01/27, 1602253

Professional References

  • Devin Aliano, Kitchen Manager, (206) 218-5522
  • John Powali, Kitchen Manager, (860) 373-6300

Personal Information

  • Authorized To Work: US
  • Title: Dietary Services Manager

Timeline

Dietary Services Manager

EmpRes Healthcare
01.2024 - Current

Vessel captain

REEF Technology
06.2021 - 03.2023

Chef

Cliffside Malibu Treatment Center
08.2018 - 12.2018

Sous Chef

Avalon Malibu by the Sea
01.2016 - 07.2018

Kitchen Supervisor

Canoga Park Adult Rehabilitation Center
01.2014 - 11.2016

Lead Chef

Sunrise Senior Living
01.2009 - 12.2013

Pantry Line Cook

Claim Jumper Restaurants
01.2005 - 12.2008

Sales Floor/Cashier

Target Stores
01.2002 - 12.2005

Associates - Food Service Management

Los Angeles Mission College

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