Baron Watson
White River Junction,Vermont
Summary
Dynamic Executive Chef with a proven track record at Revo Casino and Social House, specializing in menu development and cost control. Expert in fostering team collaboration and enhancing guest satisfaction through innovative culinary creations. Committed to maintaining high food safety standards while optimizing kitchen operations for efficiency and quality.
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.
Overview
15
15
years of professional experience
Work History
Executive Chef/Kitchen Manager
Revo Casino and Social House
11.2024 - Current
- Developed and executed seasonal menus incorporating local ingredients to enhance culinary offerings.
- Collaborated with kitchen staff to ensure consistency in food quality and presentation.
- Managed inventory, reducing waste through effective stock rotation and portion control techniques.
- Trained new kitchen staff on food safety protocols and operational procedures to maintain standards.
- Implemented cost-effective purchasing strategies to optimize budget while ensuring high-quality ingredients.
- Oversaw daily kitchen operations, maintaining a focus on efficiency and teamwork among staff members.
- Created innovative dishes that received positive feedback from guests, enhancing dining experience at the venue.
- Maintained compliance with health regulations, ensuring a safe and sanitary cooking environment for all employees.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Executive Chef
506 On The River Woodstock
02.2022 - 11.2024
- Developed seasonal menus emphasizing locally sourced ingredients to enhance culinary offerings.
- Oversaw kitchen operations, ensuring adherence to food safety standards and quality control protocols.
- Trained and mentored kitchen staff, fostering a collaborative and efficient work environment.
- Implemented cost-saving measures through inventory management and waste reduction strategies.
- Collaborated with front-of-house team to streamline service flow and improve guest satisfaction.
- Established relationships with local farmers and suppliers to secure high-quality ingredients.
- Analyzed customer feedback to refine menu items and enhance overall dining experience.
- Led special events and catering services, demonstrating flexibility in adapting menus for diverse occasions.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Sous Chef
Sage
04.2021 - 11.2021
- Supervised kitchen staff to ensure efficient food preparation and service.
- Developed and refined recipes to enhance menu offerings and customer satisfaction.
- Collaborated with head chef on inventory management and cost control measures.
- Trained new kitchen staff on safety protocols and cooking techniques.
- Ensured compliance with food safety regulations and sanitation standards.
- Managed daily kitchen operations, optimizing workflow for peak performance.
- Assisted in menu planning by researching seasonal ingredients and trends.
- Implemented process improvements that increased efficiency in meal preparation.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Executive Chef
Toast and Eggs
01.2020 - 04.2021
- 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.
Junior Sous Chef/kitchen Lead
The Foundry
02.2018 - 12.2020
- Supervised kitchen operations, ensuring timely meal preparation and adherence to quality standards.
- Trained and mentored junior staff on culinary techniques and safety protocols.
- Collaborated with executive chef to develop seasonal menus reflecting current food trends.
- Implemented inventory management systems, reducing waste and optimizing ingredient usage.
- Coordinated daily kitchen activities, enhancing workflow efficiency during peak service hours.
- Assisted in maintaining compliance with health and safety regulations in food handling practices.
- Evaluated dish presentation, ensuring alignment with restaurant branding and guest expectations.
- Fostered a positive team environment, encouraging creativity and collaboration among kitchen staff.
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Planned and directed high-volume food preparation in fast-paced environment.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Led team by example in preparing items accurately and according to high-quality standards.
- Delivered verbal culinary instruction and assignments to kitchen staff members daily to promote successful dining experiences for clients.
- Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Monitored recipe portioning to control food costs.
- Ordered food items for upcoming events per sous chef request.
- Ordered new ingredients and supplies to meet expected needs.
- Accelerated service times by efficiently organizing mise en place during busy shifts without sacrificing the quality of the final product.
- Enhanced customer satisfaction by creating visually appealing and delicious dishes using fresh, high-quality ingredients.
- Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Successfully completed kitchen product inventory as assigned.
- Collaborated with front-of-house staff to address any customer concerns or issues promptly, fostering strong relationships between departments for seamless service delivery.
Rounds Chef
Black Cow
03.2017 - 09.2017
- Developed and executed menu items, ensuring high-quality presentation and taste.
- Trained kitchen staff on culinary techniques and food safety protocols.
- Managed inventory levels, minimizing waste while maintaining ingredient quality.
- Collaborated with suppliers to source fresh ingredients and negotiate pricing.
- Oversaw daily kitchen operations, ensuring adherence to health regulations and standards.
- Implemented seasonal menu changes based on customer feedback and market trends.
- Mentored junior chefs, fostering skill development and team cohesion in the kitchen.
- Streamlined food preparation processes, enhancing kitchen efficiency and service speed.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
Lead Cook/Saute Cook
Table 24 Rutland Vermont
01.2016 - 03.2017
- Supervised kitchen staff to ensure efficient food preparation and service.
- Developed and implemented seasonal menu items, enhancing guest satisfaction.
- Maintained inventory levels, reducing waste through effective stock management.
- Trained new cooks on kitchen procedures and safety protocols.
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
Sauté Cook
Fire and Ice
06.2015 - 01.2016
- Prepared and sautéed ingredients to ensure optimal flavor and presentation.
- Collaborated with kitchen staff to streamline workflow during peak hours.
- Implemented food safety protocols to maintain high standards of hygiene.
- Trained new cooks on sauté techniques and kitchen equipment usage.
- Enhanced dish consistency through careful ingredient measurement and timing.
- Covered, dated, rotated and properly stored food items to preserve quality and freshness.
- Organized server tickets to expedite food orders.
- Sauteed and seasoned meats, pastas and vegetables to customer taste preference.
- Maintained neat appearance and clean uniform to project professionalism to customers.
- Prepared sauces and garnishes to complement sauteed menu items.
- Set up and maintained saute station to facilitate kitchen operations.
- Liaised with sous chef throughout shift to obtain food prep and kitchen management instructions.
- Performed thorough quality checks of food plating and presentation.
- Adhered to safety procedures for operating and cleaning kitchen tools and machinery to avoid injury.
- Leveraged scales, dishers and ladles to monitor portion control.
- Notified kitchen manager of shortages to maintain inventory.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Line Cook/Prep Cook/ Food Expo
Killington Ski Resort Ovations Restaurant
12.2010 - 08.2012
- Prepared ingredients and executed cooking techniques to ensure high-quality meals.
- Maintained cleanliness and organization of kitchen stations, adhering to safety standards.
- Assisted in menu development by providing input on seasonal ingredients and dish innovation.
- Monitored cooking times and temperatures to ensure food safety compliance and quality control.
- 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.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Grilled meats and seafood to customer specifications.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
Education
Associate of Arts - General Studies
NECI New England Culinary Institute
Montpelier, VT04-2005
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- Hospitality service expertise
- ServSafe certification
- Team leadership
- Hiring, training, and development
- Inventory control
- Kitchen management
- Safe food handling
- Operations management
- Customer service
- Kitchen operations oversight
- Kitchen staff management
- Food prep planning
- Vendor relationship management
- Special events
- Catering and events
- Staff training
- Coaching and mentoring
- Creative thinking
- Food pairing
- Hygiene policy implementation
- Banquets and catering
- Inventory management
- Staff scheduling
- Dietary restrictions
- Food presentation
- Food plating and presentation
- Recipe creation
- Attention to detail
- Recruitment and onboarding
- Recipes and menu planning
- Staff management
- Fine dining
- Menu supervision
- Food service safety training
- Forecasting and planning
- Allergy awareness
- Resource management
- Order management
- Waste reduction
- Recipe development
- Policy development
- Workflow optimization
- Customer retention
- Fine-dining expertise
- Sanitation standards
- Restaurant operations
- Purchasing management
- Performance assessments
- BOH operations
- Problem and complaint resolution
- Equipment maintenance
- Quality assurance
- Process improvements
- Plating and garnishing
- Food spoilage prevention
- Vendor relations
- Food stock and supply management
- Recipe management
- Order delivery practices
- Performance improvement
- Productivity optimization
- Regulatory compliance
- Presentation management
- Meal preparation
- Sanitation guidelines
- Kitchen equipment operation and maintenance
- Performance review
- Ingredients selection
- Staffing
- Purchasing
- Delegating work
- Signature dish creation
- Decision-making
- Verbal and written communication
- Nutrition
- Business operations oversight
- Dish preparation
- Culinary techniques
- Menu pricing
- Sanitation coordination
- Food and beverage pairing
- Food preparation techniques
- Budgeting and cost control
- Food preparing, plating, and presentation
- Staff supervision and coordination
- Kitchen equipment operation
- Vendor sourcing
- Food production
- Vendor relationships
- Quality control
- Team collaboration
- Operational oversight
- Project management
- Portion and cost control
- Team Training
Timeline
Executive Chef/Kitchen Manager
Revo Casino and Social House
11.2024 - Current
Executive Chef
506 On The River Woodstock
02.2022 - 11.2024
Sous Chef
Sage
04.2021 - 11.2021
Executive Chef
Toast and Eggs
01.2020 - 04.2021
Junior Sous Chef/kitchen Lead
The Foundry
02.2018 - 12.2020
Rounds Chef
Black Cow
03.2017 - 09.2017
Lead Cook/Saute Cook
Table 24 Rutland Vermont
01.2016 - 03.2017
Sauté Cook
Fire and Ice
06.2015 - 01.2016
Line Cook/Prep Cook/ Food Expo
Killington Ski Resort Ovations Restaurant
12.2010 - 08.2012
Associate of Arts - General Studies
NECI New England Culinary Institute