Miranda Meeks Email & Phone Number

Inventory, ordering, waste/loss management, menu ideas, specials, and catering are just a few of the many facets of my job. I make sure line prep and bulk prep are maintained according to par levels and stock is rotated using FIFO. Being in a corporate environment allows less freedom with dishes and new specialties but I strive to offer new options and creative desserts to draw in the people who may not know just how good movie theater food can be. On the busiest days we will easily do 1000-1200 people and has gone as high as 1600. I thrive in fast paced environments, moving fast but still creating amazing food that is both delicious and beautiful is what drives me.

In charge of feeding 150 children a day with breakfast, lunch, morning and afternoon snacks. Maintained nutrition standards for children in ages ranging from 0-5 years. Kept up with each childs individual dietary needs and restrictions.

Over saw the breakfast and lunch production for over 300 students every day, as well as during the summer for the summer camp students. Maintained prep pars, helped other stations stay prepped and get ready for service. Special Events, caterings, luncheons, and campus events.

Helped open and create recipes and menus designed around Japanese style street food including ramen and yakitori. Ordering, menus, specials, and desserts.

General duties include ordering, inventory, specials, desserts and pastries, soups, butchering, inside expo, charcuterie and breads.

Full service catering, weddings, festivals, private events, in home chef services, meal prep, riverfront association member.

General duties included making fresh rice twice a day, checking in produce and fresh fish orders daily, in house catering manager, maintain quality and consistency for each dish by following corporate recipes throughout each restaurant. New specials and desserts each week.

General duties included ordering, specials, menus for weekly Murder Mystery Dinners, in charge of all catering aspects from preparation, delivery, setup and breakdown, while running pastry department new dessert specials, cakes, pies, pastries, and innovative ways of revamping classic desserts. Beer and wine dinners paired with local breweries and wine makers.

Old Fort Pub Hilton Head Island, SC General duties included ordering, 3 daily specials including a dessert special, l Thanksgiving and Christmas dinner special menus, adhering to the Diamond Standard to ensure the 4 Diamond status of the restaurant.

On and off site catering including all in house events presented by the Telfair Museum. Daily specials, all social media and marketing, pop up dinners and luncheons, chocolate work and pastries, cheese and charcuterie boards for Vino Veritas every week, teamed with other local restaurants for cross promotions.

General duties included specials, daily ordering, inventory, desserts, breads and pastries, brunch service and all brunch specials, in house catering including weddings and private events.

Desserts, charcuterie and grade mange, fresh breads, rolls and corn muffins each day, work with wild and exotic game, butchering of all proteins, special apps and desserts.

Catering and in home chef services December 2012 to 2013 Ski season in Vail Worked with celebrity clients and other large businesses doing in house events and off site catering and in home chef services. Ran both AM and PM action stations during big banquettes and carving stations for holidays. Specials, room service special dessert requests, breads and pastries.

In charge of running breakfast service, lunch, and part of dinner service. Responsible for employee breakfast, lunch and dinners. Assisted PM Sous Chef in coming up with specials and maintained the quality expected from a Five Star Four Diamond resort.

Maintained the ways and traditional style of cooking of authentic Greek and Italian cuisine and desserts.

Created a tapas style menu paired with house made craft martinis and cocktails, in house and off site catering, desserts and breads, specials and wine dinner menus.

Traditional greek cuisine and brick oven pizzas and flatbreads, in charge of daily specials and catering, ordering, and inventory.

General duties included making fresh breads and pastries each morning, charcuterie and butchering, inventory, ordering, specials and off site catering.

Associate'S Degree, Culinary Arts/Chef Training

Associate Of Arts - Aa, Culinary Arts/Chef Training