Microsoft Excel
Andrew Doland
Executive Chef
Newburgh
Summary
Experienced kitchen leader and team motivator skilled at maintaining staff efficiency, focus, and productivity in a high volume setting. Experienced in Fine Dining, 3-Star Hotel, and New American cuisine, sourcing local ingredients, minimizing food cost, and boosting restaurant exposure and profitability.
Overview
14
14
years of professional experience
5
5
years of post-secondary education
1
1
Certification
Work History
Executive Chef
Eight & Sand
07.2024 - Current
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Dining Services Director
The Landing At Poughkeepsie
06.2023 - 08.2024
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented food safety and productivity standards to ensure a safe and efficient environment.
Executive Chef
Levy Resaurants
04.2022 - 06.2023
- Managed a large scale hotel foodservice operation, serving an average of 700-900 guests per day with a staff of 40+ for breakfast, lunch, dinner, and room service
- Worked with the Hotel Trades Council labor union to ensure a reasonable and equitable work environment for all staff
- Encouraged progression and advancement in several key members of staff, mentoring for management and administrative roles
- Managed food and labor cost percentages
- Developed Breakfast, Dinner, Bar, Pool Kiosk, Banquet, and Room Service menus 2-4 times per year
- Interacted with both guests and hotel client on a regular basis to ensure guest satisfaction and a productive relationship with Hotel staff
- Managed hiring, scheduling, corrective action, and termination for all foodservice departments
- Developed and participated in several programs to ensure consistency and budgetary restraints, including declining balance, end of month inventory counts, and weekly meetings with finance, safety, and receiving departments.
Executive Chef
Wonderbar - Beacon
10.2021 - 04.2022
- Managed a fast-paced New American Menu in a 70 seat venue, as well as private events and dinners for 50- 100 clients
- Reduced food cost average by over 20%
- Redesigned kitchen to ensure a more consistent pace and reduce food waste
- Participated in weekly meetings to continually improve flow and dining room turnover
- Managed all aspects of back of house staff, including hiring, training, promotions, and termination
- Conducted all other kitchen management duties, including menu development, communicating with vendors, placing and receiving orders, and ensuring high standards in sanitation, organization, and client satisfaction
Chef De Cuisine
AM, Mohonk
03.2021 - 10.2021
- Managed a team of 14 in a high volume, fine dining environment
- Delegated production, banquet, and service tasks efficiently
- Expedited services of up to 800 meals daily through breakfast and lunch
- Managed all catering and events for several in house locations, including an outdoor barbecue stand and corporate meetings
- Maintained daily equipment and food temperature logs
- Managed food cost and waste reduction
- Contributed to menu development with executive team
Sous Chef
Liberty Street Bistro
03.2019 - 06.2020
- Oversaw all mise en Place during preparation and service of a classical French brigade
- Checked inventory and ordered for Roast/Sauces and Fish/Pasta saute stations
- Contributed menu items for four-course prix fixe and a la carte menus
- Trained and Mentored new hires according to the standards expected by management
Executive Sous Chef
The Helm
07.2016 - 03.2019
- Managed back of house team during preparation and service
- Expedited orders during brunch, lunch, and dinner services
- Managed all inventory and ordering
- Contributed menu items as well as over a dozen weekly specials according to product availability and cost sensibility
- Collaborated in meal planning and prep with local health & fitness groups
- Managed hiring and training of back of house staff
Lead Cook
Tony Boffa’s Restaurant
08.2014 - 07.2016
- Preparation and selling of orders according to the specifications of the head chef and management, ensuring that taste and plating were all up to the high expectations of a discerning clientele
Prep/Line Cook
Rustic Wheelhouse
03.2013 - 07.2014
- Preparation and selling of orders according to executive chef and management
- Assisted executive chef in leading a team of 2-3 other back of house employees
Kitchen Manager
Friendly’s, Goshen
01.2011 - 11.2012
- Collaborated with front of house and general management in customer satisfaction
- Oversaw inventory, ordering, preparation, and service for two high volume locations
- Managed hiring, training, and correction/termination of back of house staff
- Certifications & Licenses
Education
High School Diploma -
Warwick Valley High School
Warwick 09.2004 - 07.2009
Skills
Food spoilage prevention
Recipes and menu planning
Payroll and scheduling
Signature dish creation
Forecasting and planning
Performance assessments
Food plating and presentation
Operations management
Accomplishments
Prepared a private dinner for guests of The James Beard House with Liberty Street Bistro as Sous Chef
Won "Best Restaurant in Orange County" 2 years in a row with The Helm as Executive Sous Chef
Hosted several celebrities, influencers, and other influential guests with Mohonk Mountain House as Chef De Cuisine
Staged with several high profile Industry Leading Restaurants, including Husk in Charleston, SC, The Nomad Hotel in NYC, and Per Se in NYC.
Software
Microsoft Word
Birch Street Ordering and Comparable Systems
Certification
ServSafe Foodservice Manager
Timeline
Executive Chef
Eight & Sand
07.2024 - Current
Dining Services Director
The Landing At Poughkeepsie
06.2023 - 08.2024
ServSafe Foodservice Manager
10-2022
Executive Chef
Levy Resaurants
04.2022 - 06.2023
Executive Chef
Wonderbar - Beacon
10.2021 - 04.2022
Chef De Cuisine
AM, Mohonk
03.2021 - 10.2021
Sous Chef
Liberty Street Bistro
03.2019 - 06.2020
Executive Sous Chef
The Helm
07.2016 - 03.2019
Lead Cook
Tony Boffa’s Restaurant
08.2014 - 07.2016
Prep/Line Cook
Rustic Wheelhouse
03.2013 - 07.2014
Kitchen Manager
Friendly’s, Goshen
01.2011 - 11.2012
High School Diploma -
Warwick Valley High School
09.2004 - 07.2009
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