Alex Drury
Fort Worth,TX
Overview
14
14
years of professional experience
Work History
Tre Mogli
Executive Chef
07.2021 - 11.2022
- Create entire menu of from-scratch dishes
- Hire, train, and schedule cooks
- Maintain inventory and on-hand prep for the restaurant
- Execute service for up to 280+ covers per night
- Create specials to utilize product including a rotating happy hour menu
- Create tasting menus and wine dinner menus to pair with wine and cocktails throughout the year
- Attend weekly meetings with management to stay on top of day to day issues
Wishbone & Flynt
Chef De Cuisine
08.2020 - 03.2022
- Create menu items for a seasonally rotating menu
- Maintain inventory and prep for lunch, brunch, and dinner with no walk-in cooler
- Hire and train cooks to execute service
- Create tasting menus and wine dinner menus throughout the year
Wild Acre Brewing Company
Kitchen Manager
07.2020 - 04.2021
- First one of the day in, opened kitchen, wrote prep list, and got the day started as cooks showed up.
- Expedited service and lead kitchen to execute correct food orders in a timely manner.
- Transitioned from lunch to dinner service and ensured that everything that was needed was ready to go
Deep Ellum Brewing Company
Executive Chef
03.2019 - 03.2020
- Assisted in restaurant opening by designing kitchen layout, writing menus, hiring and training staff, and implementing food cost and inventory systems.
- Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control.
- Hired, trained and managed kitchen staff, including developing employees, issuing disciplinary action and conducting performance reviews.
Omni Hotel Ft. Worth
Sous Chef
12.2018 - 03.2019
- Managed a staff of 15 cooks to execute every-day tasks in order to produce 3 separate menus for 3 outlets (Cast Iron Restaurant, Whiskey & Rye bar, and our full room service for 600+ rooms
- Create special pop-up menus for private parties, VIP guests, and corporate mandated promotions
- Create and execute BEOs for large dining events
Tokyo Cafe
Line Cook
08.2018 - 12.2018
- Assisted in creating daily specials to best utilize product
- Prepped and ran all stations for service to accommodate 60-180 covers in a given night
Piattello Italian Kitchen
Sous Chef
01.2017 - 08.2018
- Create menu items and daily specials to best utilize product
- Handle inventory and ordering to maintain food cost
- Aid kitchen staff in preparing, executing, and breaking down stations for service
- Efficient at working all stations while calling orders/expediting on the line
- Create 30+ menu items from scratch to accommodate 80-200 covers in a given night
- Create on-the-spot tasting menus for VIP tables, friends, family and regulars
Common Ground
Bar Manager/ Bartender
07.2016 - 01.2017
- Maintained inventory and managed ordering for bar and kitchen
- Ran day to day operations single-handed
- Created seasonal cocktail menu
- Coordinated events with guests to accommodate their party
- Responsible for counting all drawers, distributing tips, and depositing bank drop
Guerrilla Street Food
Kitchen Manager
05.2016 - 07.2016
- Worked hot line single handedly
- Assisted with prep and opening/closing duties
- Worked in the restaurant as well as their food truck
- Catering events
Old Hickory Golf Club
Sous Chef
04.2014 - 07.2015
- Managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas for parties up to 400 guests
- Created and designed special dishes to utilize product and present my creativity to members of the Golf Club
- Created on the spot dishes to accommodate diner's allergy/dietary needs
Farmhaus
Line Cook
09.2012 - 04.2014
- Ordered for, prepped, and operated my station for service to accommodate 60-150 covers in a small 'Farm to Table' setting
- Researched and suggested new ideas and techniques to utilize our local and seasonal ingredients
- Pastry sous chef
- Fish and whole hog butchery experience
Charlie Gitto's at Hollywood Casino
Sous Chef/Line Cook
08.2008 - 09.2012
- Ordered, prepped, and executed service for 300+ covers nightly
- Assisted in creating nightly entree features
- On site and off site catering events
- Staff trainer at multiple locations
Education
Associate of Arts - Culinary Arts
L'Ecole Culinare
St Louis, MO05.2012
Skills
- TABC certified
- Manager Food Handler certified
- Bartending and Front of House experience
- Detail oriented
- Rising Star Chef of the year nominee 2021
- Experience in James Beard awarded kitchen
Timeline
Tre Mogli
Executive Chef
07.2021 - 11.2022
Wishbone & Flynt
Chef De Cuisine
08.2020 - 03.2022
Wild Acre Brewing Company
Kitchen Manager
07.2020 - 04.2021
Deep Ellum Brewing Company
Executive Chef
03.2019 - 03.2020
Omni Hotel Ft. Worth
Sous Chef
12.2018 - 03.2019
Tokyo Cafe
Line Cook
08.2018 - 12.2018
Piattello Italian Kitchen
Sous Chef
01.2017 - 08.2018
Common Ground
Bar Manager/ Bartender
07.2016 - 01.2017
Guerrilla Street Food
Kitchen Manager
05.2016 - 07.2016
Old Hickory Golf Club
Sous Chef
04.2014 - 07.2015
Farmhaus
Line Cook
09.2012 - 04.2014
Charlie Gitto's at Hollywood Casino
Sous Chef/Line Cook
08.2008 - 09.2012
Associate of Arts - Culinary Arts
L'Ecole Culinare
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