Wilson Meralis
320 4th street, lake park
Summary
Dynamic Sous Chef with a proven track record at Seminole Reef Grill, excelling in menu planning and food safety. Recognized for enhancing guest satisfaction through innovative dishes and effective team leadership. Skilled in inventory management, achieving significant cost savings while maintaining high-quality standards and fostering a collaborative kitchen environment.
Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.
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
29
29
years of professional experience
1
1
Certification
Work History
Sous Chef
Seminole Reef Grill
02.2023 - 09.2025
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Developed and executed seasonal menus, incorporating local ingredients and culinary trends.
- Trained and mentored junior chefs, fostering skill development and teamwork in the kitchen.
- Streamlined inventory management processes, reducing waste and optimizing ingredient usage.
- Collaborated with front-of-house staff to enhance service delivery and guest satisfaction.
- Implemented cost control measures, maintaining budget while improving dish quality and presentation.
- Led daily kitchen operations, coordinating activities between stations for efficient workflow.
- Researched new cooking techniques and cuisines, integrating innovative practices into menu offerings.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
Line Cook
Sailfish Marina Restaurant
08.2000 - 11.2016
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Grilled meats and seafood to customer specifications.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Line Cook
Mirasol Country Club
01.2005 - 10.2009
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
- Reduced food waste significantly by implementing innovative inventory tracking system.
- Increased repeat customer numbers with consistent high-quality meal preparation.
- Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
- Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
- Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.
- Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Prepared and cooked meals according to recipes and customer specifications.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
Line Cook
Mondos Restaurant
01.1997 - 10.2005
- Prepared ingredients and menu items according to established recipes and guidelines.
- Maintained cleanliness and organization of kitchen workspace and equipment.
- Assisted in food preparation, ensuring adherence to safety and sanitation standards.
- Collaborated with team members to ensure timely service during peak hours.
- Learned proper cooking techniques and equipment usage through hands-on experience.
- Followed inventory procedures to assist in stock management and ingredient replenishment.
- Adapted quickly to new tasks and responsibilities in a fast-paced environment.
- Supported head chef in daily operations by executing assigned culinary tasks efficiently.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Education
Associate of Arts - Education
Philippe Guer Les Cayes
Les Cayes, Haiti05-1989
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Food presentation
- Menu planning
- Food preparation
- Cooking techniques
- Kitchen organization
- Allergen awareness
- Supervising food prep
- Ingredient knowledge
Certification
- Servsafe Training - 05/30/2025-05/30/2028
Timeline
Sous Chef
Seminole Reef Grill
02.2023 - 09.2025
Line Cook
Mirasol Country Club
01.2005 - 10.2009
Line Cook
Sailfish Marina Restaurant
08.2000 - 11.2016
Line Cook
Mondos Restaurant
01.1997 - 10.2005
Associate of Arts - Education
Philippe Guer Les Cayes
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