NATASHA MCMULLEN

Leadership: Staff Management (up to 65 employees ), Hiring, training,and mentoring.

• Operations: Budgeting, Cost Control, Inventory Oversight, and Vendor Relations ordering.

Direct kitchen operations and expedition (Expo) for a high-volume, premier dining destination.

• Manage administrative functions including payroll processing and detailed inventory oversight.

• Execute professional ordering and invoice reconciliation to ensure cost-effective procurement.

• Supervise back-of-house staff to ensure consistent quality and strict adherence to safety protocols.

• Developed and managed project plans while providing status updates to management.
• Handled over $5000 worth of cash and card transactions daily with accuracy and efficiency.
• Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.
• Managed kitchen staff team of 20 and assigned various stages of food production.
• Trained workers in every position, including food preparation, money handling and cleaning roles.
• Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
• Cleaned and inspected food preparation areas for safe and sanitary food-handling practices.

• Maintained labor at under 23 % to promote long-term business profitability.
• Incorporated customer recommendations and feedback to experiment with new dish creations.
• Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
• Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
• Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
• Supervised preparation of specialty items and customer requests to verify accuracy in production.
• Created exciting dishes to draw in clientele and increase revenues.
• Supervised 15 BOH staff members and delivered mentorship to strengthen kitchen skills.
• Managed kitchen staff team of 12 and assigned various stages of food production.
• Worked closely with foh and kitchen staff to create dynamic entrees for large banquets, including weddings and birthday parties events for up to 350 people.
• Oversaw hiring, training and development of kitchen employees.
• Initiated software based inventory control system to manage inventory and analyze food cost.

• Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
• Oversaw hiring, training and development of kitchen employees.
• Assessed inventory levels every sunday and placed orders to replenish goods before supplies depleted.
• Managed kitchen staff team of 15 and assigned various stages of food production.
• Trained line cooks on culinary techniques, increasing productivity and boosting workflows.
• Maintained labor at under 25% to promote long-term business profitability.
• Supervised 10 BOH staff members and delivered mentorship to strengthen kitchen skills.

• Plated food according to restaurant artistic guidelines for attractive presentation.
• Built strong vendor relationships to bring in top ingredients for optimal prices.
• Prepared mise en place every day to promote efficient preparation of signature dishes.
• Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
• Supervised all kitchen food preparation while operating in demanding, high-volume environment.
• Performed as head chef as needed to maintain team productivity and restaurant quality.
• Assessed inventory levels every sunday and placed orders to replenish goods before supplies depleted.
• Trained numerous kitchen personnel from ground up to take on challenging stations such as wok and saute.
• Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
• Monitored and improved work of 15 team members producing over 300 meals per night.

• Sanitized all counters and utensils used for the preparation of raw meat, poultry, fish and eggs.
• Followed the "first in, first out" rule with every food and beverage item and ensured those that were outdated were tossed.
• Made sure the kitchen, cooking utensils and storeroom were kept clean at all times.
• Prepared mise en place every day to promote efficient preparation of signature dishes.
• Checked freezer and refrigerator each day to verify proper functioning.
• Maintained and cleaned all kitchen appliances, including grill, stove and oven.