Melinda Duthie

• Achieved or exceeded financial goals on regular basis by controlling expenses, optimizing schedules and regulating inventory usage.
• Reviewed performance data to monitor and measure productivity, goal progress and activity levels.
• Conducted monthly inventories of raw materials and components on work floor.
• Developed and maintained relationships with new customers and suppliers through continual communication and Action.
• Applied customer feedback to develop process improvements and support long-term business needs.
• Raised performance in areas of sales, management and operations by identifying and targeting areas in need of improvement.
• Maximized productivity by keeping detailed records of daily progress and identifying and rectifying areas for improvement.
• Delivered feedback to decision-makers regarding employee performance and training needs.
• Recorded inventory sales into organization's weekly income report.

• Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
• Verified proper portion sizes and consistently attained high food quality standards.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
• Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
• Safely used kitchen equipment such as Type and Type, effectively reducing injuries and burns Number%.
• Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
• Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
• Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
• Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
• Ordered and received products and supplies to stock kitchen areas.
• Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
• Transitioned between breakfast and dinner service by Action and Action.
• Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Prepared meals efficiently under time constraints for timely service during peak hours.

Worked all areas of breakfast, lunch and dinner service. Organized and prepared catering to large groups and corporate meetings.

Maintained a high standard of organization and hygiene in a fast paced environment.