Summary
Overview
Work History
Education
Core Qualifications
Conference Presentations
Affiliations
Conference Attendance
Additional Information
Timeline
Generic

MELISSA LANG

PASADENA

Summary

Attentive executive chef with over 10 years of experience working in culinary environments. Well-versed in managing kitchens that serve up to 70 tables. Credentials include the ability to motivate staff and ensure cohesive kitchen operations. Emphasis on creating innovative dishes, using fresh, seasonal produce and meeting a wide range of dietary limitations.

Overview

13
13
years of professional experience

Work History

Executive Chef

THE LANGHAM HOTEL
01.2021 - Current
  • Supervise day-to-day kitchen operations, including a staff of 15 and 70 tables
  • Streamline inventory process to speed up deliveries and cut down on supply turnover by 25%
  • Redesign the menu in 2021 with a focus on more pictures, enhancing dining revenue by 75%
  • Collaborate with a marketing specialist to produce videos and blog posts about Italian cooking tricks and tips
  • Recruit, hire and train all staff members.

Sous Chef

EATALY
09.2015 - 12.2020
  • Served as second-in-command at a cozy neighborhood Italian restaurant
  • Worked with executive chef to improve dishes and to train staffers
  • Served as point person for lunch operations during the week
  • Helped set up and run an online and phone ordering program that increased revenues by 30%
  • Conducted mini-workshops at schools of all levels.

Commis chef

MAGNOLIA HOUSE
06.2011 - 08.2015
  • Created a top-selling pasta dish with seafood
  • Sharpened knives, chopped vegetables and tidied kitchens for an American cuisine restaurant
  • Reported to the sous chef and assisted in food order completion as necessary
  • Maintained a clean work area that met hygiene standards
  • Supervised Monday lunch periods on occasion, serving an average of 200 plates per shift

Education

BACHELOR OF SCIENCE Hospitality - Wellness and Leisure Services, Culinary Arts & Management

California State University
Los Angeles, CA

Institute of Culinary Education
Los Angeles, CA

Core Qualifications

  • Kitchen equipment operation
  • Recipes and menu planning
  • Vendor management
  • Strategic planning
  • Food plating and presentation
  • Business operations
  • Creativity
  • Critical thinking

Conference Presentations

  • Kitchen, Budgets and Management Conference - (2022)
  • Creativity, Recipes and Food Presentation - (2021)
  • Kitchen 101: Food Safety - (2018)

Affiliations

  • American Culinary Federation - (2022)
  • International Association of Culinary Professionals - (2021)
  • American Institute of Wine & Food - (2021)
  • Los Angeles- American Culinary Federation - (2019)

Conference Attendance

  • World Food Summit 2023, Plant-Based Innovation, No Limitation, Virtual - (2022)
  • LA Chef Conference - (2021)

Additional Information

  • Featured in The Roanoke Times article, “Italian cuisine that'll make your taste buds sing." - (2022)
  • Sharing the Spirit Award finalist, Culinary Institute of America - (2021)
  • Recognized for best recipe, plating and food presentation - (2017)

Timeline

Executive Chef

THE LANGHAM HOTEL
01.2021 - Current

Sous Chef

EATALY
09.2015 - 12.2020

Commis chef

MAGNOLIA HOUSE
06.2011 - 08.2015

BACHELOR OF SCIENCE Hospitality - Wellness and Leisure Services, Culinary Arts & Management

California State University

Institute of Culinary Education

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