Mykie Moll
Washington,DC
Summary
Professional with expertise in sourcing high-quality, locally sourced ingredients to enhance freshness and support community initiatives. Proven team leader with a strong commitment to sustainable cuisine and inclusive food practices. Skilled in developing innovative menus that highlight seasonal ingredients and culinary creativity.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Sous Chef, Banquet Chef
Old Ebbitt Grill
Washington, USA
05.2022 - Current
- Create preparation lists to ensure consistent recipe execution.
- Maintaine daily cooling and temperature logs for food quality assurance.
- Ensure freshness and quality of all food items.
- Develop labor-based schedules for 60 employees, optimizing workforce efficiency.
- Manage over 300 employees from diverse backgrounds, fostering a safe and respectful workplace.
- Led banquet events accommodating up to 800 guests, ensuring seamless operations.
Chef + Owner
Spud’s
Shaw, USA
01.2022 - 05.2022
- Established pop-up shop in Shaw DC specializing in subs, soups, and various potato dishes.
- Developed recipes and managed food preparation processes to ensure quality.
- Executed marketing strategies to promote shop visibility and attract customers.
- Designed shop layout and branding to enhance customer experience.
Executive Chef
Crazy Aunt Helen’s
Capital Hill, USA
03.2021 - 09.2021
- Hired and trained kitchen and front-of-house staff to ensure operational efficiency.
- Managed inventory and ordered supplies, effectively minimizing waste.
- Trained and mentored junior chefs on culinary techniques and kitchen operations.
- Collaborated with front-of-house staff to elevate guest dining experiences.
- Oversaw kitchen operations to maintain optimal labor and food cost ratios.
- Developed entire menu and recipes from scratch, showcasing culinary creativity.
Sous Chef
Ada’s on the River
Alexandria, USA
11.2020 - 03.2021
- Facilitated hiring and training of new employees to enhance team performance.
- Oversaw daily operations to ensure consistency and effective team management.
- Managed inventory, including ordering supplies and implementing stock rotation.
- Assisted head chef in planning and developing menu offerings.
- Recorded invoices and prepared detailed prep lists for kitchen efficiency.
- Supervised food presentation to guarantee aesthetic appeal and quality standards.
Executive Chef
Pom Pom
DC, USA
07.2019 - 06.2020
- Developed diverse menus to enhance customer experience.
- Trained staff to ensure high service standards and efficiency.
- Managed ordering processes to maintain optimal inventory levels.
- Established labor budgets to achieve cost-effective staffing solutions.
- Monitored food costing to maximize profitability while maintaining quality.
- Oversaw daily operations, ensuring smooth service execution.
- Prepared meals on the line during peak hours to support team efforts.
- Engaged with guests to gather feedback and foster positive relationships.
Executive Sous Chef
Doi Moi
DC, USA
05.2018 - 07.2019
- Managed day-to-day operations to ensure seamless service delivery.
- Oversaw labor budgets and food costing to optimize financial performance.
- Handled guest interactions to enhance customer satisfaction and loyalty.
- Supervised kitchen prep and running food processes for efficiency.
- Worked on the line, maintaining quality standards during service hours.
Executive Pastry Chef
Mintwood Place
Adams Morgan, USA
01.2017 - 05.2018
- Oversaw daily operations, ensuring efficiency and smooth service delivery.
- Managed preparation and ordering processes to maintain inventory levels.
- Executed line work, contributing to a high-quality dining experience.
- Ensured cleanliness and organization throughout the facility to meet health standards.
- Led creation of all pastry menu items, showcasing culinary expertise.
Education
Culinary Arts Degree -
L’Academie de Cuisine
Gaithersburg, MD07.2017
Industrial and Systems Engineering -
Lehigh University
Bethlehem, PA05.2015
Skills
- Leadership skills
- Menu development
- Creativity and innovation
- Excel proficiency
- Cost analysis
- Labor management
- Efficiency optimization
- Pastry expertise
- Bread production
- Problem-solving abilities
- Time management strategies
- Workflow enhancement
Certification
- SERVSAFE Certified: Food Handlers License
- Corporate Manager HR Training
Languages
- English, Fluent
- Spanish, Kitchen Fluent
Pronouns
He/Him
Culinary Events
- James Beard House (2018)
- District of Color Edible Event (2018)
- Pete Buttigieg Event (2019)
- Cooking Against Domestic Violence (2019)
- Sips and Suppers Event (2019)
- Fox News w/ Erin Como (2021)
- Washington City Paper, DC Eater, Washington Post, District Fray, Daily Advent write-ups
- DMV Queer Soup Night (2023)
Websites
- https://www.washingtonpost.com/lifestyle/food/pom-pom-shakes-itself-free-from-himitsu-in-petworth/2019/10/17/2bb63ff6-ee9a-11e9-8693-f487e46784aa_story.html
- https://washingtonian.com/2021/06/29/crazy-aunt-helens-is-the-joyful-nostalgic-comfort-food-restaurant-capitol-hill-needs/
- https://dc.eater.com/2021/7/13/22574792/crazy-aunt-helens-restaurant-opening-menu-photos-breakfast-brunch-comfort-food-capitol-hill-d-c
- https://washingtoncitypaper.com/article/545405/a-comfort-food-pop-up-starring-spuds-launches-today-in-shaw/
- https://washingtoncitypaper.com/article/178782/himitsu-gets-a-fresh-name-under-its-new-chef-amanda-moll-pom-pom/
- https://districtfray.com/articles/chef-mykie-moll-cooks-with-love-at-crazy-aunt-helens/
- https://dcist.com/story/19/11/12/himitsu-is-now-pom-pom-a-restaurant-dedicated-to-all-things-whimsy/
Timeline
Sous Chef, Banquet Chef
Old Ebbitt Grill
05.2022 - Current
Chef + Owner
Spud’s
01.2022 - 05.2022
Executive Chef
Crazy Aunt Helen’s
03.2021 - 09.2021
Sous Chef
Ada’s on the River
11.2020 - 03.2021
Executive Chef
Pom Pom
07.2019 - 06.2020
Executive Sous Chef
Doi Moi
05.2018 - 07.2019
Executive Pastry Chef
Mintwood Place
01.2017 - 05.2018
Culinary Arts Degree -
L’Academie de Cuisine
Industrial and Systems Engineering -
Lehigh University