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.
Hi, I’m
Anthony Fortner
Executive Chef
Orlando,Florida
Summary
Overview
45
years of professional experience
7
years of post-secondary education
Work History
Zanzibar Soul Fusion
Executive Chef Multi-Unit
06.2023 - Current
Job overview
- Streamlined kitchen operations with effective inventory management and cost controls at multi-unit capacity reducing food cost by 10% within first six months.
- Oversaw business operations, inventory control, and customer service for multiple locations.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Fostered positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Southern Café
Executive Chef
3 2016 - 06.2023
Job overview
- 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 custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Streamlined kitchen operations with effective inventory management and cost controls.
Stonetown
Executive Chef
08.2013 - 03.2016
Job overview
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies, lowering food costs by 10%.
- Monitored food production to verify quality and consistency.
- Maintained safe and sanitary work environment, adhering to health department standards and regulations.
- Utilized culinary techniques to create visually appealing dishes.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
Zanzibar Soul Fusion
Executive Chef
09.2010 - 07.2014
Job overview
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Streamlined kitchen operations with effective inventory management and cost controls.
Chester's Fine Cuisine
Executive Chef
06.2007 - 09.2010
Job overview
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste by 5%.
Canterbury Golf Club
Line Supervisor
05.2008 - 03.2010
Job overview
- Monitored daily and weekly key performance indicators to maintain on-track status.
- Reviewed documentation such as invoices and shipping paperwork for accuracy and compliance.
- Kept accurate and detailed records of personnel progress and productivity.
- Accomplished targets and met demand by assessing equipment performance, reviewing materials supplies, and organizing manpower.
Johnny's Downtown
Station Chef
03.2007 - 05.2008
Job overview
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Maintained exceptional hygiene practices throughout all stages of food preparation process.
- Mentored junior staff members, fostering their professional growth and improving overall team performance.
- Coordinated with vendors to order supplies and maintain high quality standards.
Embassy Suites Hotel
Lead Line Cook
11.2003 - 01.2005
Job overview
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Identified inefficiencies leading to improved productivity.
- Checked food temperature regularly to verify proper cooking and safety.
The Cleveland Bop Stop
Executive Chef
02.2003 - 07.2003
Job overview
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Gained strong leadership skills by managing projects from start to finish.
- Excellent communication skills, both verbal and written.
- Proved successful working within tight deadlines in fast-paced environment.
- Demonstrated leadership skills in managing projects from concept to completion.
Clifton Country Club
Lead Line Cook
03.2002 - 02.2003
Job overview
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Identified inefficiencies leading to improved productivity.
- Checked food temperature regularly to verify proper cooking and safety.
- Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
AVI
Line Cook
06.1991 - 06.1994
Job overview
- Managed inventory and ordered food and supplies to maintain adequate stock.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
Simply Elegant
Sous Chef
07.1989 - 05.1991
Job overview
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with staff members to create meals for large banquets.
- Monitored food and labor costs to verify budget targets were met.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in timely manners without sacrificing quality or presentation standards.
- Disciplined and dedicated to meeting high-quality standards.
Joeys On The River
Sous Chef
05.1987 - 07.1989
Job overview
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with staff members to create meals for large banquets.
- Monitored food and labor costs to verify budget targets were met.
- Modernized work processes to reduce guest wait times and boost daily output.
CV-60 USS Saratoga May Port Naval Station
Cook
03.1985 - 04.1987
Job overview
- Suggested actionable improvements to streamline training procedures.
- Managed kitchen budget for supplies and labor hours, consistently meeting targets.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared food items in compliance with recipes and portioning control guidelines.
DD Studtz
Line Cook
04.1982 - 02.1985
Job overview
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
Earth by April
Line Cook
11.1979 - 03.1982
Job overview
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Upheld strict sanitation standards while preparing meals, maintaining clean workspace free of cross-contamination risks.
- Prepared and cooked meals according to recipes and customer specifications.
- Enhanced customer satisfaction by consistently delivering high-quality dishes within timely manner.
Education
Cuyahoga Community CollegeCleveland, OH
Associate of Applied Science from Hospitality Administration And Management
09.2001 - 06.2008
University Overview
Skills
Nutrition knowledge
Teamwork and Collaboration
Food inventories
Goal Setting
Staff Performance Assessments
Cooking Technique Demonstrations
Prioritization and Organization
Process Improvements
Purchasing Equipment
Sanitation Guidelines
Problem-Solving
Recipe creation
Affiliations
Affiliations
- United States Navy
- American Culinary Federation
- National Restaurant Association
- Cook Club of America
Licenses Certifications Awards
Licenses Certifications Awards
- Florida Food Handler
- Server Safe Certified
- Pro Management Certified
- Hospitality Facility Management and Design
- Clifton Club 2002-1st place in Wings and Rib Cook Off
- Embassy Suites 2004-Team member of the month
Timeline
Executive Chef Multi-Unit
Zanzibar Soul Fusion
06.2023 - Current
Executive Chef
Stonetown
08.2013 - 03.2016
Executive Chef
Zanzibar Soul Fusion
09.2010 - 07.2014
Line Supervisor
Canterbury Golf Club
05.2008 - 03.2010
Executive Chef
Chester's Fine Cuisine
06.2007 - 09.2010
Station Chef
Johnny's Downtown
03.2007 - 05.2008
Lead Line Cook
Embassy Suites Hotel
11.2003 - 01.2005
Executive Chef
The Cleveland Bop Stop
02.2003 - 07.2003
Lead Line Cook
Clifton Country Club
03.2002 - 02.2003
Cuyahoga Community College
Associate of Applied Science from Hospitality Administration And Management
09.2001 - 06.2008
Line Cook
AVI
06.1991 - 06.1994
Sous Chef
Simply Elegant
07.1989 - 05.1991
Sous Chef
Joeys On The River
05.1987 - 07.1989
Cook
CV-60 USS Saratoga May Port Naval Station
03.1985 - 04.1987
Line Cook
DD Studtz
04.1982 - 02.1985
Line Cook
Earth by April
11.1979 - 03.1982
Executive Chef
Southern Café
3 2016 - 06.2023