Seasoned Chef , Manager and owner bringing 40 years of hospitality experience. Proficient in restaurant, hotel and club practices, standards of operation and customer needs. Proven leader with passion for developing teams with focus on exceptional food service delivery and customer retention.
Skills
Strategic business planning
Documentation and reporting
Payroll and scheduling
Kitchen equipment operation and maintenance
Workflow Optimization
Budgeting and Cost Control
Menu planning
Hospitality service expertise
Equipment Maintenance
Employee training and development
New hire training
Customer service management
Performance assessments
Sanitation guidelines
Recipes and menu planning
Forecasting and Planning
Team Leadership
Vendor relations
Problem-solving
Effective communications
Food inventories
Education
Johnson & Wales UniversityProvidence, RIExpected in 05/1981 ā āAssociate of Arts:Culinary Arts - GPA:
Coursework in [Subject] , [Subject] and [Subject]
Princeton High SchoolPrinceton, NJExpected in 06/1978 ā āHigh School Diploma: - GPA:
Accomplishments
Used Microsoft Excel to develop inventory tracking spreadsheets.
Supervised teams of 5 to 20 staff members.
Collaborated with owners and investors of restaurants in the development of several projects including, Yellowfin grill, West Palm Beach FL. Michaels Palm Cafe, Boca Raton FL. Main Street Bistro, Sarasota FL. and self owned Cafe Fontana in Memphis TN
Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
Ensured safe and efficient kitchen operations while managing a BOH staff of 5 to 20.
Met with customers to discuss service needs and develop effective and practical solutions.
Monitored product quality and communicated necessary improvements to [Job title] .
Maintained team productivity and quality of service by establishing and maintaining clear benchmarks.
Set and administered department budgets for expenditures, materials and labor.
Hired and trained new [Type] workers to improve efficiency of department and cultivate productive work atmosphere.
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
Mentored more than [Number] kitchen staff at all levels to prepare each for demanding roles.
Oversaw kitchen operations for [Type] and [Type] locations.
Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
Generated employee schedules, work assignments and determined appropriate compensation rates.
Maintained well-organized mise en place to keep work efficient and consistent.
Supervised and enhanced work of [Number] -person team producing more than [Number] plates per day.
Collaborated with [Job title] and [Job title] to create delicious meals for large banquets, including [Type] and [Type] events for up to [Number] people.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Your Life Senior Living - Owner/Operator Melbourne Village, FL, 08/2011 - 08/2020
Managed day-to-day business operations, including accounting, finance, HR, marketing and public relations.
Maintained clean, neat and well-sanitized kitchen.
Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Mentored more than [Number] kitchen staff at all levels to prepare each for demanding roles.
Recruited, hired and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
Reconciled daily sales, returns and financial reports with [Software] and [Software] .
Bellevue Baptist Church - Chef City, STATE, 02/2007 - 07/2011
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Developed recipes and menus by applying understanding of market demand and culinary trends,
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Monitored line processes to maintain consistency in quality, quantity and presentation.
Created catering menu based upon client specifications, event type, dietary needs and budget.
Ordered food items and supplies needed to fulfill catering jobs.
Cooked for large groups of people efficiently, managing various types of food, including soups and entrees for events of more than [Number] .
Cafe 1912 - Chef / Manager City, STATE, 02/2005 - 02/2007
Recruited and hired employees to build effective culinary team for $ [Number] annual revenue-producing restaurant in [Name of City] .
Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
Collaborated with [Job title] in production or modification of menus and selections.
Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Monitored line processes to maintain consistency in quality, quantity and presentation.
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