Vlisaria Miller
New Port Richey,FL
Summary
Passionate, spirited and classically trained Food and Nutrition professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service,recipe and menu development, running staff, operations, policies, procedures, P&L, and mock audits. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, nutrition, customer service best practices and quality food service.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Executive Chef/Owner/Operator
The Savory Dish Catering
Wesley Chapel, FL
11.2021 - 01.2024
- I have ran all aspects of the Catering business
- Including filling out and filing of all logs, recipe development, menus, consultations, beos, food tastings, full coordinating of all catering events, inventory, orderings, P&L, website development, app development, filing monthly sales tax, March yearly taxes, ran less than a 20% food cost, training staff
- This is not a full list of all responsibilities.
Culinary Arts Teacher
Pasco County(Fivay high school)
Hudson, FL
04.2022 - 10.2023
- I ran five Culinary classes each day
- With close to 40 students in each class
- My objective was to teach proper methods of cooking, knife skills, cleaning, temperatures, foodborne illnesses, and sanitation.
Executive Chef
Glen Lakes Country club
Springhill, FL
04.2021 - 12.2022
- New menu and recipe development for events kitchen and restaurant kitchen/opening of new restaurant remodel/ ordering/P&L/Inventory/ bringing food cost down from previous Chefs 75% to 35%/ reorganizing all aspects of the kitchen/ taught proper sanitation, storage and proper levels of food, chemicals and other items/filling of logs/ costing/ working events, working the line/ prepping/ training/ coaching/scheduling/ firing/evaluations/events and banquets/ Cross trained staff for restaurant kitchen and Events kitchen/ Demos and action stations/Developed all menus including holiday and special events
- This is not a full list of all responsibilities.
A.M. Sous Chef
Mease Manor
Dunedin, FL
01.2020 - 03.2021
- I was not at Mease manor very long, though I feel I have brought many positive changes that have made our team and kitchen stronger
- A few things that I I have established are proper cleaning practices, and logs
- I've developed several excel logs for leftover items to be stored in the freezer and to be used again
- Things such as raw pork loin, tenderloin, brisket, etc
- This has saved us a large amount of money and time on things that previously would have just gone to waste or overlooked
- I have created several successful recipes, also modified existing recipies for an overall better product
- On a daily basis I convert recipies for myself and others to reach a specific yield
- I have reorganized all walk in coolers for maximum efficiency and flow
- I manage a small staff in the morning and deal with any issue that arises
- This often includes filing work orders with the maintenance department
- I am responsible for all temp, line, dish, and transport logs as well
- I supervise staff on a regular basis
- I also work on inventory when needed and many other tasks daily
- On the weekends I fill in as the baking patisserie chef.
Sous Chef
Eastlake Woodlands Country Club
Oldsmar, FL
10.2014 - 08.2019
- Original team for opening of new restaurant
- Through proper research of my area, food trends, and culinary experience I developed many successful recipies
- Several times a week I worked in the dining room and banquet rooms for event's
- Doing this gave me the ability to upsell wine, appetizers, and desserts
- I was able to promote upcoming events while promoting myself to be the Chef attendant for them
- Eastlake has given me the opportunity to create and hone my customer service skills
- I built relationships with our members and tried my best to fulfill their expectations in all aspects of food and service
- When acting as Executive Chef I did ordering, inventory, created logs, spreadsheets, and forecasting
- Before prepping began I would create a prep list and then delegate tasks
- Prepping for the evening includes things such as, fabrication of proteins, in house sauces, sides, specials, forecasting amount of prep needed to be produced based on previous sales, setting line up for execution and providing tasks and support for workers
- Written above is just a few of the responsibilities done on a daily basis
- FIFO, proper sanitation practices, and organization are always top priority everyday no matter what.
Trainer, Line
Bonefish Grill
Trinity, FL
03.2010 - 07.2014
- The bonefish in Trinity Florida was the first store in the state to go under a new menu with new state of the art equipment
- I was part of a very small group to go to a Trinity test kitchen to learn new recipies on new kitchen machinery
- In turn I taught visiting corporate and sister employees the new recipies and procedures for the food and equipment.
Line Cook
House of Blues.Downtown Disney
Orlando, FL
08.2008 - 09.2009
- High volume (calm under pressure 450 seats) -Work online-expo, pantry, middle -Participated in parties and buyouts
Education
Associates of Applied Science - Culinary Arts
Le Cordon Bleu Orlando
Skills
- Executive Chef
- Operations manager
- Microsoft/Excel/Google forms/Google docs/Powerpoint
- Management Experience
- Banquet/Restaurant/Catering Experience
- Policy & Provisions Development
- Recruitment and Onboarding
- Operations Management
- Food Service Safety Training
- Purchasing/ Inventory Management
- Menu And Recipe Development
- Dietary Restrictions
- Sanitation Standards
- ServSafe Certification
- Budgeting and Cost Control
- Customer Service
- Performance Assessments
- Quality Assurance
- Hiring, Training, and Development
- Profit and Loss Analysis
- Documentation Skills
- Auditing Reports
- Business development
- Website & App development
- Marketing/Promoting
- Public Speaking
Certification
ServSafe Manager certificate
Timeline
Culinary Arts Teacher
Pasco County(Fivay high school)
04.2022 - 10.2023
Executive Chef/Owner/Operator
The Savory Dish Catering
11.2021 - 01.2024
Executive Chef
Glen Lakes Country club
04.2021 - 12.2022
A.M. Sous Chef
Mease Manor
01.2020 - 03.2021
Sous Chef
Eastlake Woodlands Country Club
10.2014 - 08.2019
Trainer, Line
Bonefish Grill
03.2010 - 07.2014
Line Cook
House of Blues.Downtown Disney
08.2008 - 09.2009
Associates of Applied Science - Culinary Arts
Le Cordon Bleu Orlando
ServSafe Manager certificate
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