Melvin Jason

• Conducted regular quality control checks to uphold culinary excellence across all menu items.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.

• Supervised daily kitchen operations to ensure high-quality food preparation and presentation.
• Developed and implemented seasonal menu items based on local ingredients and culinary trends.
• Trained and mentored junior chefs in cooking techniques, safety standards, and kitchen efficiency.
• Collaborated with front-of-house staff to enhance guest dining experiences through cohesive service.

• Led culinary team in creating innovative seasonal menus, enhancing customer satisfaction and dining experience.
• Developed and implemented standard operating procedures for kitchen operations, ensuring consistency and quality.
• Trained and mentored junior chefs, fostering skills development and teamwork within kitchen staff.
• Managed inventory control systems, optimizing ingredient usage to reduce waste and improve cost efficiency.

• Supervised kitchen staff to ensure timely and high-quality meal preparation.
• Developed innovative Italian recipes, enhancing menu offerings and customer satisfaction.
• Streamlined food preparation processes, improving kitchen efficiency and reducing waste.
• Trained junior chefs on culinary techniques and safety standards for consistent execution.
• Collaborated with management to maintain inventory levels and minimize food costs.
• Monitored food presentation standards, ensuring aesthetic appeal in all dishes served.
• Implemented health and safety regulations, fostering a safe working environment in the kitchen.

• Planned and directed high-volume food preparation in fast-paced environment.
• Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Acted as head chef when required to maintain continuity of service and quality.

• Ordered food items for upcoming events per sous chef request.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

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• Oversaw cleanliness of each station in kitchen.
• Delivered verbal culinary instruction and assignments to Number kitchen staff members daily to promote successful dining experiences for clients.
• Developed unique menu items and plating presentations.

• Successfully completed kitchen product inventory as assigned.
• Oversaw cleanliness of each station in kitchen.
• Mentored kitchen staff to prepare each for demanding roles.

• Planned daily menus and prepped food for service.

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• Greeted customers, answered menu questions and responded to complaints.
• Scheduled yearly kitchen equipment maintenance, handled repairs and upgraded appliances.
• Calculated operating budget, set menu prices and worked with suppliers to stock inventory.
• Trained food truck employees to follow established safety and hygiene standards.

• Planned menus and services for restaurant and off-site events.
• Led team by example in preparing items accurately and according to high-quality standards.

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• Prepared items for roasting, sautéing, frying and baking.
• Complied with portion and serving sizes as per restaurant standards.

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• Operated all kitchen equipment safely to prevent injuries.
• Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
• Maintained well-organized mise en place to keep work consistent.

• Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff.