Melanie Davis
San Pedro
Summary
Dedicated hospitality professional who takes pride in their work and treats every role with ownership and care. Highly reliable, hardworking and committed to supporting team success and guest experience. Seeking a quality environment where professionalism and accountability are valued.
Overview
1
1
Certification
Work History
CookIII
Terrenea Resort; Nelson's, Solviva(Spa)
2023 - 2025
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively
- Prepared diverse menu items while adhering to food safety and hygiene standards.
- Operated kitchen equipment efficiently, ensuring functionality and cleanliness.
- Collaborated with team members to streamline food preparation processes.
- Assisted in inventory management by monitoring stock levels and reducing waste.
- Implemented portion control techniques to enhance cost efficiency in meal preparation.
- Adapted recipes to accommodate dietary restrictions and preferences of customers.
- Trained new kitchen staff on operational procedures and safety protocols.
- Maintained organized workspace, contributing to overall kitchen productivity and efficiency.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Managed a small team for live cooking weekly events.
- Delivered strong guest-facing customer service in high volume enviroments
Chef
Pacific Standard Prime
2022 - 2023
- Prepared high-quality dishes following standardized recipes and presentation guidelines.
- Assisted in inventory management, ensuring kitchen supplies met operational needs.
- Maintained cleanliness and organization of kitchen workstations to promote safety and efficiency.
- Collaborated with team members to streamline food preparation processes and minimize waste.
- Maintained well-organized mise en place to keep work consistent.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
Chef
Compagnon Wine Bistro
2021 - 2022
- Prepared and presented a variety of cold dishes, ensuring high standards of quality and presentation.
- Maintained cleanliness and organization of kitchen stations, adhering to food safety regulations.
- Monitored food storage practices to comply with health regulations, promoting safe handling practices among team members.
- Adapted quickly to changing menu requirements based on customer preferences or ingredient availability issues.
- Performed regular inventory checks on perishable items to ensure freshness while minimizing spoilage rates.
- Mastered various knife skills for precise cutting and preparation of fruits, vegetables, and meats.
- Streamlined production processes by organizing mise en place before each shift, improving overall efficiency in the kitchen.
Independent Contractor
Door Dash
2021 - 2021
- Provided reliable, time sensitive delivery with focus on customer service
Baker
Village Shoppe
2019 - 2021
- Operated commercial ovens and mixers to produce high-quality baked goods.
- Developed new recipes to expand product offerings and enhance customer satisfaction.
- Managed ingredient inventory, ensuring freshness and compliance with safety standards.
- Maintained a safe work environment by strictly adhering to sanitation guidelines and addressing potential hazards promptly.
- Trained and supervised new employees on bakery operations and procedures.
- Ensured product quality through strict adherence to recipes and baking standards.
Chef
Los Angelos Yacht Club
2019 - 2020
- Prepped and cooked food' including sauces and dressings, while maintaining high standards of cleanliness and organization.
- Supported both back-of-house and back=of=house operations in dynamic hospitality setting.
- Delivered attentive, personal customer service during buffet and table service, creating a positive guest experience.
Customer Service Sales Representative
Ranchos Palos Verdes Resale Thrift Shop
2018 - 2020
- Enhanced customer satisfaction through effective communication and problem-solving techniques.
- Developed product knowledge to assist customers in making informed purchasing decisions.
- Trained and mentored new team members on customer service protocols and sales strategies.
- Resolved customer inquiries efficiently, leading to improved retention rates and loyalty.
- Boosted sales revenue by identifying customer needs and recommending appropriate products or services.
- Processed customer transactions efficiently and accurately using point-of-sale systems.
Education
Completed Professional Culinary Training - Culinary Arts Certificate
Los Angeles Harbor College
Wilmington, California, CA01-2021
Skills
- Attention to detail
- Time management
- Dependable and responsible
- Flexible and adaptable
- Multitasking
- Excellent communication
- Critical thinking
- Organizational skills
- Decision-making
Certification
- Serve Safe
- Food Handlers Card
- Manage First Program
Timeline
CookIII
Terrenea Resort; Nelson's, Solviva(Spa)
2023 - 2025
Chef
Pacific Standard Prime
2022 - 2023
Chef
Compagnon Wine Bistro
2021 - 2022
Independent Contractor
Door Dash
2021 - 2021
Baker
Village Shoppe
2019 - 2021
Chef
Los Angelos Yacht Club
2019 - 2020
Customer Service Sales Representative
Ranchos Palos Verdes Resale Thrift Shop
2018 - 2020
Completed Professional Culinary Training - Culinary Arts Certificate
Los Angeles Harbor College
Academic Achievement Award. Culinary Arts Scholarship, Certifacate of recognition
- Recognized for academic excellence and dedication to culinary arts.
- Awarded a merit-based scholarship for performance and commitment to the program.
- Recognized for successful completion and achievement within the culinary arts program.