Abdullah Dukuly
Sharon Hill,USA
Summary
Experienced with culinary arts, focusing on menu development and kitchen management. Utilizes creativity and organizational skills to maintain high standards in food quality. Track record of leading teams effectively and adapting to changing demands in high-pressure environments.
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Culinary professional with solid track record in creating exceptional dining experiences and managing high-volume kitchens. Adept at developing innovative menus and ensuring seamless kitchen operations. Known for collaborative approach and adaptability to dynamic environments, consistently delivering high-quality results.
Innovative executive chef with extensive background in culinary arts. Proven ability to develop and execute creative menus while managing kitchen operations efficiently. Demonstrated leadership in team management and maintaining high standards of food quality and presentation.
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with different types of cuisine, such as American, spinach, Greek, Italian, German, sourcing ingredients, controlling budgets and boosting restaurant profiles. through fine dining skills.
High-performing Chef offering 19 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Forward-thinking professional offering more than 19 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven high focus leadership skills.
Meticulous executive chef eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends.
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Thorough team contributor with strong organizational capabilities. Experienced in handling numerous projects at once while ensuring accuracy. Effective at prioritizing tasks and meeting deadlines.
Innovative technology professional with several years of diverse experience. Skilled in enhancing systems and aligning technical solutions with business objectives. Proven success in leading projects from start to finish and contributing to organizational growth and success.
Tech-savvy innovator with hands-on experience in emerging technologies and passion for continuous improvement. Skilled in identifying opportunities for technological enhancements and implementing effective solutions. Adept at leveraging new tools and methods to solve problems and enhance productivity. Excels in adapting to fast-paced environments and driving technological advancements.
Equipped with strong problem-solving abilities, willingness to learn, and excellent communication skills. Poised to contribute to team success and achieve positive results. Ready to tackle new challenges and advance organizational objectives with dedication and enthusiasm.
Experienced leader with strong background in guiding teams, managing complex projects, and achieving strategic objectives. Excels in developing efficient processes, ensuring high standards, and aligning efforts with organizational goals. Known for collaborative approach and commitment to excellence.
Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level executive chef position. Ready to help team achieve company goals.
Possesses versatile skills in project management, problem-solving, and collaboration. Brings fresh perspective and strong commitment to quality and success. Recognized for adaptability and proactive approach in delivering effective solutions.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Detail-oriented individual with exceptional communication and project management skills. Proven ability to handle multiple tasks effectively and efficiently in fast-paced environments. Recognized for taking proactive approach to identifying and addressing issues, with focus on optimizing processes and supporting team objectives.
Dynamic individual with hands-on experience in an executive chef role and talent for navigating challenges. Brings strong problem-solving skills and proactive approach to new tasks. Known for adaptability, creativity, and results-oriented mindset. Committed to making meaningful contributions and advancing organizational goals.
Pursuing full-time role that presents professional challenges and leverages interpersonal skills, effective time management, and problem-solving expertise.
Proactive and goal-oriented professional with excellent time management and problem-solving skills. Known for reliability and adaptability, with swift capacity to learn and apply new skills. Committed to leveraging these qualities to drive team success and contribute to organizational growth.
Demonstrates strong analytical, communication, and teamwork skills, with proven ability to quickly adapt to new environments. Eager to contribute to team success and further develop professional skills. Brings positive attitude and commitment to continuous learning and growth.
Results-oriented achiever with proven ability to exceed targets and drive success in fast-paced environments. Combines strategic thinking with hands-on experience to deliver impactful solutions and enhance organizational performance.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Executive Chef
Stove & Tap
07.2024 - 10.2025
- Led a team of 10 culinary professionals in the creation and execution of innovative menus, resulting in increased customer satisfaction by a 5-star review.
- Developed and implemented cost-effective strategies to optimize food purchasing, reducing expenses by 45%, while maintaining high quality standards.
- Developed innovative menu items that enhanced guest satisfaction and reflected seasonal trends.
- Managed kitchen operations, ensuring adherence to food safety regulations and quality standards.
- Trained and mentored culinary team, fostering skill development and improving overall kitchen efficiency.
- Streamlined inventory management processes, reducing waste and optimizing food cost control measures.
- Collaborated with front-of-house staff to create cohesive dining experiences, enhancing service delivery.
- Implemented new cooking techniques and equipment, increasing productivity in high-volume service periods.
- Established vendor relationships for sourcing high-quality ingredients, supporting farm-to-table initiatives.
- Led strategic planning sessions to align menu offerings with market demands and customer preferences.
- Collaborated with suppliers to source fresh, seasonal ingredients, ensuring the highest level of taste and presentation for all dishes.
- Oversaw kitchen operations, including food preparation, cooking techniques, and plating presentations, to consistently deliver exceptional dining experiences.
- Managed inventory levels and controlled costs through effective portion-control measures and waste-reduction initiatives.
- Created and standardized recipes for consistent quality across multiple locations.
- Trained and mentored junior chefs on proper cooking techniques, menu development, and adherence to health and safety regulations.
- Implemented new kitchen equipment that improved efficiency by 95%, resulting in faster service times without compromising food quality.
- Maintained a clean and organized kitchen environment according to sanitation guidelines to ensure compliance with health department regulations.
- Collaborated with the restaurant management team to develop seasonal menus that showcased local ingredients while meeting customer preferences.
- Conducted regular inspections of food storage areas to maintain freshness standards, and to prevent spoilage or contamination issues.
- Worked closely with front-of-house staff to coordinate the timing of courses for an optimal guest experience during busy service periods.
- Participated in industry events such as culinary competitions or charity dinners to showcase skills, network with peers, and stay updated on the latest trends.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Optimized kitchen layout and equipment use, significantly increasing productivity.
- Fostered partnerships with local farmers, securing premium ingredients and supporting community.
- Boosted staff morale and reduced turnover by implementing recognition and rewards system.
- Developed and implemented waste reduction program, significantly lowering operational costs.
- Introduced sustainable seafood program, aligning with environmental values and attracting conscientious diners.
- Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Implemented staff training programs, raising bar for service excellence and culinary skills.
- Collaborated with front of house to ensure cohesive and superior guest experience.
- Crafted unique dishes that significantly increased restaurant reputation and customer base.
- Coordinated with marketing team to promote special events, resulting in increased bookings and revenue.
- Designed farm-to-table concept that elevated restaurant's market position and appeal.
- Conducted market research to keep menu fresh and aligned with current culinary trends.
- Enhanced presentation techniques, contributing to visually appealing menu that attracted wider audience.
- Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Streamlined kitchen processes for improved efficiency and faster service times.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed close relationships with suppliers to source best ingredients.
- Evaluated food products to verify freshness and quality.
- Assisted with menu development and planning.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Monitored food production to verify quality and consistency.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Set up and broke down kitchen for service.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Utilized culinary techniques to create visually appealing dishes.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
Executive Sous Chef
Iron Hill Brewery & Restaurant
01.2024 - 07.2024
- Implemented new menu items, enhancing seasonal offerings and guest satisfaction.
- Trained and mentored kitchen staff, fostering a collaborative and efficient work environment.
- Responsibilities include ordering and inventory management, overseeing training for all incoming KM’s and Sous Chefs, and keeping stores compliant with all health codes and sanitation requirements, etc.
- Created some signature dishes, which became best-selling entrées for more than six months running on a specials menu.
- Evaluated supplier performance, negotiating contracts to secure high-quality ingredients at competitive prices.
- Led culinary team in executing special events, showcasing innovative dishes to enhance guest experiences.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Developed standardized recipes and presentation guidelines to maintain brand integrity across locations.
- Collaborated with front-of-house teams to ensure seamless service during peak hours.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Won “Employee of the Month” in 2016, 2017, and 2018.
- Consistently received 100% customer satisfaction ratings.
- I was regularly sent to other locations to assist failing restaurants, or to train new managers. I was also often sent to cover for the Exec Chef, Sous Chef, and sometimes FOH positions as well.
- Created, planned, and executed menus to align with corporate standards. Oversaw execution to ensure proper portion controls, correct garnishes, and quality and presentation were delivered to guests. Also proofed and approved all bakery products for quality and accuracy prior to serving. Menus also had culinary influences from around the world, not just American-style menus.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Developed one FOH team member who was interested in culinary, who was later promoted to Sous. Also trained three other BOH team members to become a Key 2 position.
- Redesigned kitchen stations and equipment placement, which increased productivity and enhanced workflow processes.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Reduced food costs by 10% through vendor negotiations to receive optimal product prices, source locally, and optimize delivery deadlines. Initiated two key partnerships, which resulted in 54% revenue growth.
- Oversaw a team of 15+ BOH team members in a store with a capacity of over 400 seats.
- Oversaw kitchen operations, ensuring quality and consistency in all food preparation processes.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Streamlined inventory management procedures, reducing waste and optimizing ingredient usage.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
- Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated with team members to prepare orders on time.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed close relationships with suppliers to source best ingredients.
- Evaluated food products to verify freshness and quality.
- Assisted with menu development and planning.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Monitored food production to verify quality and consistency.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Set up and broke down kitchen for service.
- Utilized culinary techniques to create visually appealing dishes.
- Participated in food tastings and taste tests.
Executive Chef
Tasty House Corp.
03.2022 - 12.2023
- Annual Sales Volume: $1.3 million.
- Tasty House Corp was initially established in 2021 and primarily handled catering events of up to 500 people. Events would have customized menus and would include live cooking stations and on-site staff/support. Tasty Corp opened its first storefront in April 2022.
- Responsibilities include scheduling and payroll, ordering and inventory, hiring, training, and development, P&L’s, maintenance of building and equipment, overseeing all food sanitation and safety practices, etc.
- In charge of all menu development, pricing, planning, and execution for the storefront and for catering.
- Focus on sourcing high-quality local ingredients to drive farm-to-table dining and to promote sustainable cuisine. Develop menus and plating presentations, plan routines, and create seasonal and event menus.
- The menu incorporates cuisines from around the world, including American, Italian, Jamaican, African, Spanish, German, etc.
- Oversees a team of 15 or more.
- (Reason for looking: Selling the restaurant.)
- Streamlined kitchen operations to enhance food quality and minimize waste through effective inventory management.
- Mentored junior chefs, fostering skill development and promoting adherence to health and safety standards.
- Spearheaded the implementation of new cooking techniques, improving dish presentation and flavor profiles.
- Collaborated with suppliers to source high-quality ingredients, ensuring consistency in menu offerings.
- Established training programs for kitchen staff, enhancing efficiency and reducing preparation time for daily service.
- Conducted regular kitchen audits to maintain compliance with sanitation regulations and company policies.
- Developed cost-effective recipes that maximized profitability while maintaining exceptional food quality standards.
- Developed and executed operational strategies to enhance overall customer satisfaction and retention.
- Managed inventory control processes to minimize waste and optimize supply chain efficiency.
- Trained and mentored staff on best practices in food preparation and safety protocols.
- Implemented cost-saving measures that improved profit margins while maintaining quality standards.
- Cultivated relationships with local suppliers to secure high-quality ingredients at competitive prices.
- Streamlined menu development by analyzing customer feedback and market trends for better offerings.
- Oversaw daily operations, ensuring compliance with health regulations and company policies.
- Organized community events to promote brand visibility and foster customer engagement initiatives.
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
- Consulted with customers to assess needs and propose optimal solutions.
- Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
- Trained and motivated employees to perform daily business functions.
- Implemented marketing strategies to increase brand awareness and attract new customers.
- Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
- Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
- Established foundational processes for business operations.
- Achieved financial growth with strategic planning, cost control measures, and targeted marketing efforts.
- Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.
- Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
- Evaluated industry competition regularly to maintain a competitive advantage in the marketplace.
- Successfully navigated challenging economic conditions by making informed decisions that protected the business''s financial stability.
- Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
- Ensured regulatory compliance by staying abreast of industry-related changes and implementing necessary policies or procedures as needed.
- Mentored staff members on best practices in customer service and sales techniques, leading to increased performance levels.
- Expanded product offerings by researching market trends and identifying potential growth opportunities.
- Generated revenues yearly and effectively capitalized on industry growth.
- Streamlined operations to improve efficiency, enabling more time to be spent on strategic planning and decisionmaking.
- Optimized supply chain operations, negotiating with suppliers to ensure timely delivery of high-quality products.
- Led negotiations for major contracts, securing favorable terms that significantly reduced costs.
- Fostered strong relationships with clients to boost retention rates, conducting regular feedback sessions.
- Enhanced company's market position by identifying and pursuing new business opportunities.
- Streamlined operational processes to improve efficiency with comprehensive audits and restructuring.
- Achieved significant cost savings by implementing energy-efficient solutions across company facilities.
- Improved team productivity by introducing innovative project management tools and techniques.
- Developed and implemented strategic plans for revenue growth, focusing on diversification and market expansion.
- Elevated brand awareness with targeted marketing campaigns, leveraging social media and digital platforms.
- Expanded business into new markets, cond
- Interacted well with customers to build connections and nurture relationships.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Negotiated price and service with customers and vendors to decrease expenses and increase profit.
- Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
- Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
- Implemented business strategies, increasing revenue, and effectively targeting new markets.
- Assisted in recruiting, hiring and training of team members.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
- Trained and guided team members to maintain high productivity and performance metrics.
- Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
- Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
- Led culinary team in developing innovative menus aligned with seasonal ingredients and customer preferences.
- Updated and resolved incidents and managed accessorial charges objectively while maximizing profit.
- Supervised creation of exciting merchandise displays to catch attention of store customers.
- Implemented innovative programs to increase employee loyalty and reduce turnover.
- Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms.
- Reduced operational risks while organizing data to forecast performance trends.
- Raised property accuracy and accountability by creating new automated tracking method.
- Launched staff engagement, gender diversity and cultural programs in addition to robust reporting tool that increased operational quality.
- Reported issues to higher management with great detail.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Coordinated with team members to prepare orders on time.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed innovative menu items that enhanced guest satisfaction and reflected seasonal trends.
- Managed kitchen operations, ensuring adherence to food safety regulations and quality standards.
- Trained and mentored culinary team, fostering skill development and improving overall kitchen efficiency.
- Streamlined inventory management processes, reducing waste and optimizing food cost control measures.
- Collaborated with front-of-house staff to create cohesive dining experiences, enhancing service delivery.
- Implemented new cooking techniques and equipment, increasing productivity in high-volume service periods.
- Established vendor relationships for sourcing high-quality ingredients, supporting farm-to-table initiatives.
- Led strategic planning sessions to align menu offerings with market demands and customer preferences.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Optimized kitchen layout and equipment use, significantly increasing productivity.
- Fostered partnerships with local farmers, securing premium ingredients and supporting community.
- Boosted staff morale and reduced turnover by implementing recognition and rewards system.
- Developed and implemented waste reduction program, significantly lowering operational costs.
- Introduced sustainable seafood program, aligning with environmental values and attracting conscientious diners.
- Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Implemented staff training programs, raising bar for service excellence and culinary skills.
- Collaborated with front of house to ensure cohesive and superior guest experience.
- Crafted unique dishes that significantly increased restaurant reputation and customer base.
- Coordinated with marketing team to promote special events, resulting in increased bookings and revenue.
- Designed farm-to-table concept that elevated restaurant's market position and appeal.
- Conducted market research to keep menu fresh and aligned with current culinary trends.
- Enhanced presentation techniques, contributing to visually appealing menu that attracted wider audience.
- Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Streamlined kitchen processes for improved efficiency and faster service times.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed close relationships with suppliers to source best ingredients.
- Evaluated food products to verify freshness and quality.
- Assisted with menu development and planning.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Monitored food production to verify quality and consistency.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Set up and broke down kitchen for service.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Utilized culinary techniques to create visually appealing dishes.
- Participated in food tastings and taste tests.
Executive Chef
Water Edge
08.2020 - 03.2022
- Annual sales volume: $7 million.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Hired as Head Chef as part of the pre-opening team.
- Created all menus for the property, including restaurants, a bar, and banquet facilities, as well as high-end wedding menus. The venue had inside and outside bars, a pool area, outdoor seating, a full-service restaurant, banquet halls, etc.
- Oversaw a team of 30, including FOH staff.
- (Reason for leaving: The establishment closed suddenly, without notice.)
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Coordinated with team members to prepare orders on time.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed innovative menu items that enhanced guest satisfaction and reflected seasonal trends.
- Managed kitchen operations, ensuring adherence to food safety regulations and quality standards.
- Trained and mentored culinary team, fostering skill development and improving overall kitchen efficiency.
- Streamlined inventory management processes, reducing waste and optimizing food cost control measures.
- Collaborated with front-of-house staff to create cohesive dining experiences, enhancing service delivery.
- Implemented new cooking techniques and equipment, increasing productivity in high-volume service periods.
- Established vendor relationships for sourcing high-quality ingredients, supporting farm-to-table initiatives.
- Led strategic planning sessions to align menu offerings with market demands and customer preferences.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Optimized kitchen layout and equipment use, significantly increasing productivity.
- Fostered partnerships with local farmers, securing premium ingredients and supporting community.
- Boosted staff morale and reduced turnover by implementing recognition and rewards system.
- Developed and implemented waste reduction program, significantly lowering operational costs.
- Introduced sustainable seafood program, aligning with environmental values and attracting conscientious diners.
- Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Implemented staff training programs, raising bar for service excellence and culinary skills.
- Collaborated with front of house to ensure cohesive and superior guest experience.
- Crafted unique dishes that significantly increased restaurant reputation and customer base.
- Coordinated with marketing team to promote special events, resulting in increased bookings and revenue.
- Designed farm-to-table concept that elevated restaurant's market position and appeal.
- Conducted market research to keep menu fresh and aligned with current culinary trends.
- Enhanced presentation techniques, contributing to visually appealing menu that attracted wider audience.
- Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Participated in food tastings and taste tests.
- Utilized culinary techniques to create visually appealing dishes.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Disciplined and dedicated to meeting high-quality standards.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Monitored food production to verify quality and consistency.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Assisted with menu development and planning.
- Evaluated food products to verify freshness and quality.
- Developed close relationships with suppliers to source best ingredients.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented food cost and waste reduction initiatives to save money.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Streamlined kitchen processes for improved efficiency and faster service times.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
Sous Chef
Iron Hill Brewery
11.2014 - 07.2020
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Developed and implemented seasonal menus, enhancing guest satisfaction through innovative dishes.
- Trained junior chefs in culinary techniques and kitchen operations, fostering skill development.
- Streamlined inventory management processes, reducing waste and optimizing ingredient usage.
- Collaborated with front-of-house staff to ensure seamless service during peak hours.
- Managed food preparation schedules, balancing efficiency with high-quality standards.
- Researched current culinary trends, integrating them into menu offerings to attract diverse clientele.
- Led daily kitchen operations, maintaining consistent quality across all dishes served.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed close relationships with suppliers to source best ingredients.
- Evaluated food products to verify freshness and quality.
- Assisted with menu development and planning.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Monitored food production to verify quality and consistency.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Set up and broke down kitchen for service.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Utilized culinary techniques to create visually appealing dishes.
- Participated in food tastings and taste tests.
- Coordinated with team members to prepare orders on time.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Conducted comprehensive supplier evaluations to source highest quality ingredients while also achieving cost efficiencies.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
- Spearheaded community outreach initiatives, participating in local food festivals to increase restaurant visibility.
- Significantly reduced preparation times by optimizing kitchen layout and equipment placement.
- Enhanced team performance with regular skill-development workshops and hands-on training.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
- Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Negotiated with equipment vendors to upgrade kitchen technology, improving overall productivity and food quality.
- Enhanced staff retention by implementing mentorship program that supported career development within culinary team.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
- Streamlined kitchen operations, reducing food waste through meticulous inventory management.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
Line Cook
Chili’s
09.2006 - 02.2015
- Handled all prep work, including the deconstruction of all proteins and the preparation of all line items needed for shifts.
- Prepared high-quality food items following Chili's recipes and standards.
- Maintained cleanliness and organization of kitchen stations to ensure safety compliance.
- Collaborated with team members to streamline food preparation processes for efficiency.
- I cooked every item on the menu according to company standards, and I trained all incoming line cooks.
- (Reason for leaving: Responsibilities at Iron Hill increased, and I subsequently left the other two part-time jobs: Chili’s and Avenue Kitchen.)
- Assisted in training new staff on cooking techniques and kitchen protocols.
Line Cook
Avenue Kitchen
02.2013 - 01.2015
- Handled all prep work in a scratch kitchen environment. I also cooked all menu items according to company standards, including quality, portion control, and presentation.
- Scratch kitchen environment – made all soups, sauces, etc., from scratch.
- (Reason for leaving: Responsibilities at Iron Hill increased, and I subsequently left the other two part-time jobs: Chili’s and Avenue Kitchen.)
- Monitored inventory levels, restocking supplies to avoid shortages during peak hours.
- Implemented time-saving techniques to enhance cooking speed without sacrificing quality.
- Developed new menu item ideas based on customer feedback and seasonal ingredients.
- Led kitchen staff during busy shifts, ensuring timely food delivery and exceptional service.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
Education
AA - Social Sciences
LICOSESS Mobile Teacher College
Monrovia, LIBERIA04.2010
BBA - DIVINITY
Christian Leaders Institute
Spring Lake, MI07-2027
Skills
- Culinary experience
- Strategic Planning
- Food Safety
- Shift management
- Food management
- Culinary technique implementation
- Menu development
- Inventory management
- Cost control measures
- High-volume service management
- Recipe standardization
- Vendor relations management
Accomplishments
- Designed whole new menu, including meal selections, beverages and pricing.
- Reduced food costs by 9% by sourcing and securing new meat and seafood supplier.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Selected to create and prepare unique dishes for private parties.
- Recognized for great food flavor and specials creativity
- Ensured safe and efficient kitchen operations while managing a BOH staff of up to 15.
- Created signature dish which generated high-interest and became best-selling dinner entrée for 2 years.
- Prepared 250 meals, including appetizers and desserts, for high-volume catering event.
- Resolved product issue through consumer testing.
- Achieved labor cost through effectively helping with prep time.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
Certification
- Food Handler Certification
- ServSafe
Languages
English
Full Professional
Timeline
Executive Chef
Stove & Tap
07.2024 - 10.2025
Executive Sous Chef
Iron Hill Brewery & Restaurant
01.2024 - 07.2024
Executive Chef
Tasty House Corp.
03.2022 - 12.2023
Executive Chef
Water Edge
08.2020 - 03.2022
Sous Chef
Iron Hill Brewery
11.2014 - 07.2020
Line Cook
Avenue Kitchen
02.2013 - 01.2015
Line Cook
Chili’s
09.2006 - 02.2015
AA - Social Sciences
LICOSESS Mobile Teacher College
BBA - DIVINITY
Christian Leaders Institute