Mishalene "Misha" Shattuck
Chef
Granbury,TX
Summary
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Kitchen Chef/Manager of Operations
Baked! Bread And Pastry Co.
401 Cleveland RD Granbury, Texas 76048
03.2021 - 02.2024
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Streamlined kitchen operations for improved efficiency and reduced food waste through diligent inventory management.
- Developed and implemented innovative menu items, resulting in increased patronage and positive feedback from diners.
- Demonstrated strong leadership skills by effectively managing a diverse team of chefs and kitchen support staff.
- Maintained a clean and sanitary work environment, adhering to strict health code standards at all times.
- Optimized food costs through careful ingredient sourcing and efficient preparation techniques.
- Established strong relationships with local vendors, ensuring access to the freshest ingredients for daily use.
- Ensured consistent quality across all dishes by implementing standardized recipes and closely monitoring preparation methods.
- Managed ordering and receiving process, guaranteeing sufficient stock levels while minimizing spoilage risks.
- Led regular kitchen meetings to foster open communication among team members, resulting in enhanced teamwork dynamics.
- Implemented creative plating designs that elevated dish presentation, enhancing overall dining experience for patrons.
- Assisted with event planning and catering logistics for special occasions hosted at the restaurant.
- Oversaw budgetary responsibilities for the kitchen department, ensuring optimal financial performance without sacrificing quality or guest satisfaction.
- Conducted regular equipment maintenance checks to minimize downtime due to malfunctions or repair needs.
- Adapted menu offerings based on seasonal availability of ingredients, focusing on sustainability initiatives within the culinary industry.
- Contributed to a positive workplace culture by promoting open communication, teamwork, and mutual respect among kitchen staff members.
- Participated in ongoing menu development to ensure diverse offerings that catered to a wide range of dietary needs and preferences.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained well-organized mise en place to keep work consistent.
- Modernized work processes to reduce guest wait times and boost daily output.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Interacted with guests to obtain feedback on product quality and service levels.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modified recipes to accommodate dietary restrictions and allergies.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Implemented food cost and waste reduction initiatives to save money.
- Participated in food tastings and taste tests.
- Managed cross-functional teams for successful project completion and timely delivery.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Collaborated with other department heads to align organizational goals and maximize efficiency across all departments.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
Education
Bachelor of Science - Holistic Health And Wellness
University of Phoenix
Phoenix, AZAssociate of Arts - Culinary Arts
Culinary Art Instate of Santa Barbara
Santa Barbara, Ca09.1988
Skills
- Food Safety Standards
- Cooking techniques
- Recipe creation
- Sanitation Practices
- Cost Management
- Food presentation
- Culinary expertise
- Menu development
- Ingredient Knowledge
- Butchery Techniques
- Allergen awareness
- Garnishing Techniques
- Staff Coordination
- Workflow Optimization
- Purchasing
- Vendor Relations
- Resource Management
- Equipment Maintenance
- Signature dish creation
- Regulatory Compliance
- Meal Preparation
- Verbal and written communication
- Nutrition knowledge
- Complex Problem-Solving
- Kitchen Management
- World cuisine knowledge
- Banquets and catering
- Portion and cost control
- New Hire Training
- Operations Management
- Forecasting and planning
Certification
Managers Food Safety Certificate
Texas Nurseryman and landscape association certificate
Timeline
Kitchen Chef/Manager of Operations
Baked! Bread And Pastry Co.
03.2021 - 02.2024
Bachelor of Science - Holistic Health And Wellness
University of Phoenix
Associate of Arts - Culinary Arts
Culinary Art Instate of Santa Barbara