Ronald Mekilo
Orefield,PA
Summary
Professional culinary expert with strong skills in high-pressure kitchen environments. Proven ability to prepare diverse dishes while maintaining high standards of quality and presentation. Solid track record of collaborating effectively with team members and adapting to changing needs. Known for reliability, culinary creativity, and strong focus on achieving outstanding results.
Experienced with preparing and cooking variety of dishes in fast-paced kitchen environment. Utilizes effective time management and multitasking skills to ensure efficient meal preparation. Knowledge of maintaining food safety standards and creating collaborative team atmosphere.
Flexible Cook willing to work weekends, holidays and evenings. Comfortable working in fast-paced environments in team setting. Background in maintaining kitchen sanitation, preparing basic components of dishes and working within team of cooks.
Overview
23
23
years of professional experience
Work History
Line Cook
Cosgrove's Club House & Tavern
04.2010 - 09.2016
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
Line Chef
Bistocchi's Restaurant
10.1999 - 02.2009
- Ensured consistent high-quality dishes by adhering to standardized recipes and strict quality control measures.
- Demonstrated versatility by efficiently working across various stations within the kitchen as needed.
- Established positive working relationships with colleagues through effective communication and teamwork strategies.
- Continuously sought opportunities for professional development, attending industry workshops and learning new culinary techniques.
- Supported sous chef with daily tasks such as ingredient selection, recipe development, and staff scheduling.
- Kept up-to-date on current culinary trends through research and networking within the local food scene.
- Planned and directed high-volume food preparation in fast-paced environment.
Prep/Appetizer Cook
Sibio's
01.1994 - 02.2000
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Managed time effectively to ensure timely meal preparation, even during peak hours.
Education
Associate of Arts - Culinary Arts
Luzerne County Community College
Nanticoke, PASkills
- Time management
- Attention to detail
- Highly motivated
- Cleaning and organization
- Food safety knowledge
- Quality control
- Kitchen operations
Timeline
Line Cook
Cosgrove's Club House & Tavern
04.2010 - 09.2016
Line Chef
Bistocchi's Restaurant
10.1999 - 02.2009
Prep/Appetizer Cook
Sibio's
01.1994 - 02.2000
Associate of Arts - Culinary Arts
Luzerne County Community College
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