Sally Meldon
Oxford,CAN
Summary
Culinary Professional experienced in food preparation and presentation. Ensured food safety compliance while delivering exceptional customer service and maintaining high standards in meal service and guest satisfaction. Managed kitchen organization and time efficiency in high-volume settings, contributing to a positive dining experience.
Overview
17
17
years of professional experience
Work History
Chef
West Oxford Hotel
Oxford, Oxford
11.2022 - 04.2023
- Prepared diverse dishes for hotel guests using fresh, local ingredients.
- Assisted in maintaining kitchen cleanliness and organization throughout service hours.
- Collaborated with team members to ensure timely meal preparation and delivery.
- Followed food safety standards to guarantee quality and hygiene in food handling.
- Operated kitchen equipment safely while adhering to operational guidelines and protocols.
Meat Packer
Oxford Butchery
Oxford, Oxford
02.2022 - 10.2022
- Pack and label various meat products for distribution.
- Maintain cleanliness and organization of packing area.
- Maintained cleanliness of work areas including floors, walls, equipment and tools.
- Weighed, wrapped and labeled meat products.
- Worked effectively in damp and cold conditions to safely process meat.
- Followed all safety protocols while operating machinery such as grinders and slicers.
- Placed prepared, marinated, processed and cut or cubed meat into styrofoam or plastic packs.
- Prepared links or ground meats per customer specifications.
- Utilized hand tools such as knives, saws, bandsaws, for cutting meat into smaller portions.
- Wrapped and displayed items in cases following size and appearance standards.
Chef
St Margaret’s College
Papanui, Christchurch
02.2014 - 10.2022
- Assisted in maintaining kitchen cleanliness and organization throughout service hours.
- Collaborated with team members to ensure timely meal preparation and delivery.
- Followed food safety standards to guarantee quality and hygiene in food handling.
- Managed inventory levels and restocked supplies as needed during shifts.
- Operated kitchen equipment safely while adhering to operational guidelines and protocols.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Exercised portion control for items served, eliminating waste.
- Kept up to date with current culinary trends, as well as health and safety regulations.
Chef
Willowbank Wild Life Reserve
, Christchurch
02.2012 - 01.2014
- Assisted in maintaining kitchen cleanliness and organization throughout service hours.
- Collaborated with team members to ensure timely meal preparation and delivery.
- Followed food safety standards to guarantee quality and hygiene in food handling.
- Engaged with guests to understand dietary needs and preferences for meal customization.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Exercised portion control for items served, eliminating waste.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Monitored quality, presentation, and quantities of plated food across line.
Kitchen Assistant
St Margaret’s College
Papanui, Christchurch
01.2006 - 01.2012
- Assisted chefs in cooking and plating dishes according to menu specifications.
- Assisted cooks with meal preparation tasks including washing vegetables, cutting meats, weighing ingredients for recipes and portioning meals for customers.
- Supported chefs in managing food preparation to achieve precise plating and presentation.
- Prepared ingredients for daily meals in a fast-paced kitchen environment.
- Maintained cleanliness and organization of kitchen stations and storage areas.
- Maintained cleanliness and organization of kitchen tools and equipment.
- Cleaned and sanitized work surfaces, equipment, utensils, dishes, and pots.
- Cleaned utensils, dishes, and glasses for customer use.
- Organized storage areas to facilitate ease of access when retrieving supplies or ingredients for menu items.
- Managed inventory by checking stock levels and restocking supplies as needed.
- Followed food safety guidelines to ensure high standards of hygiene were met.
- Supported team members during busy service periods to ensure smooth operations.
- Performed basic maintenance duties such as cleaning floors or walls.
- Labeled containers with dates indicating when food should be used or discarded.
Skills
- Food preparation
- Adaptability in kitchen
- Kitchen equipment operation
- Food presentation
- Kitchen organization
- Meal service
- Kitchen equipment maintenance
- Customer service
- Time management
- Attention to detail
- Effective communication
- Adaptability in kitchen
- Meal service
References
References available upon request.
Timeline
Chef
West Oxford Hotel
11.2022 - 04.2023
Meat Packer
Oxford Butchery
02.2022 - 10.2022
Chef
St Margaret’s College
02.2014 - 10.2022
Chef
Willowbank Wild Life Reserve
02.2012 - 01.2014
Kitchen Assistant
St Margaret’s College
01.2006 - 01.2012