Ronalee Harlan
Louisville,KY
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.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Line Cook
aloft hotel
Louisville, KY
10.2025 - Current
- Prepared and cooked menu items in a fast-paced kitchen while maintaining consistency, quality, and presentation standards
- Followed recipes, portion controls, and food safety guidelines to ensure customer satisfaction and compliance with health regulations
- Managed multiple orders simultaneously during high-volume service periods
- Maintained a clean, organized, and sanitary workstation in accordance with food safety standards
- Assisted with food prep, inventory management, and restocking of ingredients
- Monitored food quality and reported any issues to kitchen leadership promptly
Line Cook
Big Spring Country Club
Louisville, KY
03.2025 - 10.2025
- Executed high-volume service across multiple stations (cold prep, fryer, grill, sauté), maintaining speed and consistency during peak hours.
- Prepared ingredients and supported production for banquet and large-party orders, ensuring timely and accurate execution.
- Maintained organized, labeled, and sanitary food storage areas in compliance with food safety standards.
- Communicated inventory needs to the Chef, helping prevent shortages and maintain smooth kitchen operations.
- Contributed to menu development by creating daily specials using seasonal ingredients, increasing customer interest and repeat orders
- Prepared diverse menu items following standardized recipes and presentation guidelines.
Banquet Supervisor
Omni Hotels & Resorts
Louisville, KY
03.2023 - 03.2025
- Collaborated with banquet and front-of-house teams to support large-scale events and group dining service, ensuring timely and coordinated food execution.
- Supervised 8–15 both kitchen staff and FOH staffs, maintaining efficient workflow and supporting seamless service during high-volume hotel operations.
- Assisted in preparation and execution for group service and special events (100–300+ guests), ensuring consistency in quality and presentation.
- Maintained strong communication with banquet captains and servers to ensure accurate timing of courses and minimize service delays.
- Trained team members on food safety, plating standards, and service timing to align with banquet service expectations.
- Managed prep levels and inventory to support both daily service and banquet production needs, reducing shortages and last-minute delays.
- Upheld high standards of cleanliness, organization, and food safety in accordance with hotel and event service requirements.
Server / Head Hostess
The Silver Dollar
Louisville, KY
08.2024 - 01.2025
- Managed multiple tables simultaneously in a fast-paced environment while maintaining accuracy, timing, and service quality.
- Collaborated with front- and back-of-house teams to ensure smooth workflow and consistent guest service during peak hours.
- Operated POS system to accurately input orders, manage table sections, and streamline communication with kitchen staff.
- Supported efficient table turnover by managing reservations, seating flow, and guest pacing to reduce wait times.
- Delivered attentive service, ensuring accurate and timely order delivery while maintaining guest satisfaction.
- Trained and mentored new staff on menu knowledge, service standards, and operational procedures to improve team performance.
Line Cook
The Brown Hotel
Louisville, KY
02.2022 - 04.2022
- Executed a range of cooking techniques (grilling, roasting, baking, sautéing) to produce high-volume meals while maintaining consistency and quality.
- Prepared ingredients in advance, including vegetable prep, meat fabrication, and sauce production, ensuring efficient service and reduced ticket times during peak hours.
- Maintained strict food safety standards by properly labeling, dating, and rotating inventory (FIFO), and upholding a clean, sanitary workstation.
- Produced high-quality dishes in accordance with established recipes and presentation standards in a fast-paced, upscale dining environment.
- Collaborated with kitchen team members to maintain smooth workflow and efficient service during high-volume periods.
Server /Food Runner
Flying Monk Noodle Bar
Savannah, GA
07.2020 - 03.2021
- Delivered attentive and responsive service in a fast-paced, high-traffic tourist environment, quickly addressing guest needs to maintain a positive dining experience.
- Ensured accurate order delivery, maintaining consistency and minimizing errors during busy service periods.
- Provided strong customer service in a high-volume restaurant setting, contributing to smooth operations and steady table turnover.
- Collaborated closely with kitchen staff to coordinate timely food delivery and ensure order accuracy during peak hours.
Education
Bachelor's degree - Science and International Tourism and Hospitality Management Culinary Arts and Kitchen Operations
Lyceum of The Philippines University-Laguna
Laguna07-2019
Skills
- Food Safety & Sanitation (safe handling, cleaning protocols, production standards)
- Line Cooking & Food Production
- Banquet Operations & Guest Service
- Hospitality Management & Team Supervision
- Staff Productivity Monitoring
- Dietary Restriction Planning
- Knife Skills
- Kitchen Organization & Attention to Detail
- Time Management & Problem-Solving
Certification
- HACCP Certificate for Food Handlers
- ServSafe Food Handler Certification
- Food Handler Certification
Languages
Bilingual
Native or Bilingual
English
Native or Bilingual
Tagalog
Native or Bilingual
Timeline
Line Cook
aloft hotel
10.2025 - Current
Line Cook
Big Spring Country Club
03.2025 - 10.2025
Server / Head Hostess
The Silver Dollar
08.2024 - 01.2025
Banquet Supervisor
Omni Hotels & Resorts
03.2023 - 03.2025
Line Cook
The Brown Hotel
02.2022 - 04.2022
Server /Food Runner
Flying Monk Noodle Bar
07.2020 - 03.2021
Bachelor's degree - Science and International Tourism and Hospitality Management Culinary Arts and Kitchen Operations
Lyceum of The Philippines University-Laguna