Audley H Byngs Jr
Bloomfield,NJ
Summary
Ingenious Private Chef with profound knowledge of varied food ingredients and recipes. Works well independently or within group. Skilled at keeping kitchen inventory well-stocked, preparing and presenting meals on time and following all dietary restrictions. Adept at coordinating and planning special meals for groups of [Number] to [Number]. Quick-witted Private Chef with proficiency in providing menus and recipes that focus on the culinary preferences of employers. Adept at handling food costs and inventory control along with ensuring the kitchen is up to culinary standards. Focused on providing superior results by ensuring accuracy, timeliness, and appropriate portioning. Creative Private Chef with a love for the culinary arts. Superb knowledge of cooking equipment and tools. Admirable experience dealing with clients with diet restrictions. Adept at preparing seasonal, healthy, and organic dishes. Experienced preparing high volume meals for social and professional gatherings.
Overview
25
25
years of professional experience
6
6
years of post-secondary education
Work History
Private Chef
Joe Goodwin
Linden, NJ
05.2021 - 08.2023
- Organized special events and dinner parties for clients, including menu planning and presentation details.
- Planned and prepared meals for private clients according to dietary requirements and preferences.
- Adhered to health codes when preparing meals for clients, ensuring proper storage and sanitation practices were followed.
- Maintained cleanliness and safety standards within the kitchen area at all times.
- Supervised staff performance to guarantee high-quality customer service was provided throughout meal services.
- Designed creative dishes to showcase culinary talents as requested by clients.
- Ensured compliance with all local health department regulations regarding food handling procedures.
- Stocked pantry with clients' favorite items.
- Ordered food supplies, ensuring freshness and quality of ingredients.
- Demonstrated knowledge of regional cuisine styles by creating signature dishes inspired by various cultures.
- Managed kitchen staff in the preparation of daily meals.
- Monitored inventory levels of food items and placed orders with vendors accordingly.
- Conducted research on new cooking methods, ingredients, equipment, and recipes.
- Created menus with seasonal produce while maintaining a budget.
- Prepared meals for freezing by labeling and packaging each meal.
- Shopped for gluten-free, nut-free and dairy-free items.
- Planned approximately [Number] meals weekly for [Business Name].
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Performed financial analysis and recommended effective methods to cut costs.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Maintained clean and sanitized kitchen to reduce risk of illness or germ spread.
- Planned and prepared food following special diet needs.
- Completed meal preparation for weekday breakfasts and lunches.
Sous Chef / Lead Broil Chef
Ventanas Restaurant / lounge
Fort Lee, NJ
04.2018 - 06.2021
- Created a positive work environment by encouraging teamwork among staff members.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Supervised cooks and other kitchen personnel during meal services.
- Trained new hires in proper cooking techniques and recipes.
- Assisted in menu development and recipe testing.
- Complied with all health department regulations regarding proper food handling methods.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Monitored inventory levels to ensure adequate supplies on hand.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Monitored food products, driving quality, freshness and integrity.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Established standard procedures for plating presentations.
- Performed weekly inspections of all equipment for safety compliance.
- Contributed to the successful execution of catered events from start to finish.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Improved performance of team members resulting in high-quality meals produced daily.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Performed as head chef to maintain team productivity and restaurant quality.
- Assisted with interviewing, hiring and training kitchen personnel.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Developed daily specials utilizing seasonal ingredients.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
- Observed food safety and sanitation protocols to reduce germ spread.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Supervised food preparation staff to deliver high-quality results.
- Prepared workstations with ingredients and tools to increase efficiency.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Monitored temperatures of prepared food and cold-storage areas.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Distributed food to service staff for prompt delivery to customers.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Assigned tasks to broil staff, monitoring their performance and providing feedback.
- Evaluated staff performance on a regular basis to ensure quality standards are being met.
- Regularly inspected the cleanliness and maintenance of all cooking utensils and equipment used in the broil section.
- Performed basic accounting functions such as tracking expenses related to food cost or labor costs associated with running the broiler station.
- Monitored food costs by controlling portion sizes and minimizing waste through careful preparation techniques.
- Ensured that all ingredients used in the broil station were fresh and of high quality.
- Conducted pre-shift meetings with kitchen staff to review menu changes or specials for the day.
- Created daily specials using seasonal ingredients available from local suppliers.
- Ensured compliance with health department regulations regarding food handling, storage, sanitation, temperature control, and labeling procedures.
- Modified recipes according to customer preferences while maintaining standard product specifications.
- Coordinated with other kitchen personnel to ensure smooth operation of the broil station during service hours.
- Managed inventory levels of raw materials such as meats, seafoods, vegetables and spices used in the broil section.
- Resolved customer complaints promptly in a professional manner while maintaining excellent customer service standards at all times.
- Provided direction to cooks regarding recipes, portion sizes, plate presentation, garnishes, and sauces as needed.
- Developed daily production schedules for the broil area, ensuring all orders were completed in a timely manner.
- Trained new employees on proper food safety practices and use of equipment in the broil station.
- Maintained accurate inventories of supplies and equipment needed for the broil station.
- Cleaned and sanitized work areas, equipment, utensils, dishes, and silverware.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Chef Partner
Flemmings Steakhouse
Edgewater, NJ
05.2016 - 08.2018
- Analyzed customer feedback data to identify areas of improvement in service delivery.
- Provided mentorship opportunities for junior members of the team through hands-on training sessions.
- Created cost analysis reports detailing ingredient costs, labor costs, overhead expenses.
- Assisted with catering events including menu planning, coordinating delivery times, and setting up buffets or platters.
- Developed menus and recipes for seasonal offerings while maintaining a focus on fresh, local ingredients.
- Resolved any customer complaints quickly and efficiently in an effort to maintain positive relationships.
- Collaborated with other chefs to develop creative dishes that kept guests coming back for more.
- Participated in recipe competitions as a way of staying inspired by fellow chefs from around the world.
- Investigated new products and suppliers in order to find better deals on ingredients or equipment.
- Ensured adherence to all food safety regulations and standards throughout the preparation, storage, and serving of meals.
- Analyzed customer feedback in order to identify areas of improvement within the kitchen operations.
- Evaluated employee performance on a regular basis providing feedback and coaching when necessary.
- Monitored food quality during service hours and adjusted seasonings accordingly as needed.
- Maintained a clean work environment by following sanitation protocols and adhering to health codes.
- Reviewed daily sales data in order to adjust ordering levels based on demand trends.
- Managed inventory and ordered supplies as needed to maintain a well-stocked kitchen.
- Scheduled staff shifts to meet business demands while ensuring adequate coverage in the kitchen.
- Organized and oversaw kitchen staff to ensure efficient operation of the restaurant.
- Implemented additional controls such as portion sizes or waste management procedures in order to reduce costs.
- Conducted regular tastings of prepared dishes in order to assess flavor profiles before serving guests.
- Incorporated modern culinary techniques into existing recipes in an effort to stay current with industry trends.
- Trained new cooks on proper techniques for preparing dishes according to restaurant guidelines.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Trained kitchen workers on culinary techniques.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Monitored quality, presentation and quantities of plated food across line.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Improved performance of team members resulting in high-quality meals produced daily.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
- Observed food safety and sanitation protocols to reduce germ spread.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Supervised food preparation staff to deliver high-quality results.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Prepared workstations with ingredients and tools to increase efficiency.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Monitored temperatures of prepared food and cold-storage areas.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Distributed food to service staff for prompt delivery to customers.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Determined schedules and staff requirements necessary to prepare and plate food.
Skills
- Kitchen Knife Proficiency
- Meal Preparation
- Recipe Development
- Team Management
- Budgeting and Cost Control
- Client Relationship Building
- Originality
- Sanitation and Safety Knowledge
- Cooking Equipment Proficiency
- Food Presentation
- Culinary Expertise
- Sanitation Practices
- Cooking Techniques
- Menu Planning
- Love for Culinary Arts
- Event Catering
- Forecasting and Planning
- Hiring, Training, and Development
- Vendor Relationship Management
- Food Prep Planning
- BOH Operations
- Ingredients Selection
- Food Stock and Supply Management
- Customer Service
- Banquets and Catering
- Team Leadership
- Food Preparation Techniques
- Order Management
- Safe Food Handling
- Restaurant Operations
- Inventory Management
- Sanitation Guidelines
- Staff Scheduling
- Quality Assurance
- Performance Assessments
- Food and Beverage Pairing
- Kitchen Staff Management
- ServSafe Certification
- Food Service Safety Training
- Problem and Complaint Resolution
- Creative Thinking
- Kitchen Operations Oversight
- Recipe Creation
- Cost Control
- Dish Preparation
- Regulatory Compliance
- Customer Retention
- Equipment Maintenance
- Fine Dining
- Hygiene Policy Implementation
- Policy Development
- Performance Improvement
- Attention to Detail
- Purchasing Management
- Operations Management
- Food Safety
- Recipe Management
- Culinary Techniques
- Dietary Restrictions
- Workflow Optimization
- Menu Supervision
- Staff Training
- Inventory Control
- Vendor Relations
- Purchasing
- Catering and Events
- Menu Development
- Sanitation Standards
- Staffing
- Staff Management
- Process Improvements
- Special Events
- Decision-Making
Education
High School Diploma -
Paterson Catholic Highschool
Paterson, NJ 09.1993 - 06.1997
Associate of Arts - General Studies
SUNY College of Technology At Alfred
Alfred, NY 07.1997 - 09.1998
Associate of Arts - Culinary Arts
N.Y.R.S
New York, NY 11.1998 - 08.1999
Timeline
Private Chef
Joe Goodwin
05.2021 - 08.2023
Sous Chef / Lead Broil Chef
Ventanas Restaurant / lounge
04.2018 - 06.2021
Chef Partner
Flemmings Steakhouse
05.2016 - 08.2018
Associate of Arts - Culinary Arts
N.Y.R.S
11.1998 - 08.1999
Associate of Arts - General Studies
SUNY College of Technology At Alfred
07.1997 - 09.1998
High School Diploma -
Paterson Catholic Highschool
09.1993 - 06.1997
I have over 22yrs. of experience.
A lot of ups & downs , but got through it. Spent 12yrs. in California as a private Chef. Open up several restaurants in the process,