Summary
Overview
Work History
Education
Skills
Work Availability
Work Preference
Languages
Timeline
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Bradley Lavin

Charlottesville,VA

Summary

Adept at elevating event dining experiences, I significantly boosted customer satisfaction through innovative menu development and meticulous quality control. My expertise in kitchen organization and a flair for creating memorable culinary presentations, coupled with a commitment to sanitation practices, consistently enhanced team efficiency and service excellence.

Dedicated food service professional well-versed in food and beverage operations and guest services. Experienced in managing large-scale events or intimate gourmet dining and afternoon tea services. Successful at building relationships with customers to increase loyalty and repeat business.

Overview

17
17
years of professional experience

Work History

Catering Chef

The Barbeque Exchange, LLC
03.2022 - 04.2023
  • Oversaw food management for large-scale occasions.
  • Ordered food items and supplies needed to fulfill catering jobs.
  • Crafted exciting catering options for clients.
  • Created catering menu based upon client specifications, event type, dietary needs, and budget.
  • Maintained a clean and sanitary kitchen environment by adhering to strict health and safety regulations.
  • Collaborated with event planners for seamless execution of catered functions, resulting in positive feedback from clients.
  • Sampled each dish for quality control prior to serving, identifying mistakes and solving immediately.
  • Managed food inventory effectively, reducing waste and minimizing food costs.
  • Streamlined kitchen operations by implementing efficient food preparation and cooking techniques.
  • Facilitated smooth transitions between courses during formal dinners with expertly timed plating, ensuring an enjoyable dining experience for guests.
  • Increased customer satisfaction by consistently delivering high-quality catering services for various events.
  • Evaluated event success through post-event debriefs, identifying areas for improvement to continually refine catering processes.
  • Ensured timely delivery of meals by coordinating efficient transportation methods and logistics.
  • Demonstrated versatility in cuisine styles, adapting menus to accommodate dietary restrictions or cultural preferences as needed.
  • Improved kitchen efficiency through regular equipment maintenance checks and timely repairs when necessary.
  • Conceptualized menus to account for dietary restrictions, food allergies and personal requests.
  • Followed all safety instructions to avoid injuries when operating heavy equipment in kitchen.
  • Provided friendly, courteous service to create memorable moments for guests.
  • Cleaned and organized kitchen stations to promote team efficiency.
  • Cooked for large groups of people and managing various types of food for large events.

Catering Chef

Hotcakes, LTD
01.2006 - 09.2021
  • Cooked for large groups of people and managing various types of food for large events.
  • Ordered food items and supplies needed to fulfill catering jobs.
  • Crafted exciting catering options for clients.
  • Created catering menu based upon client specifications, event type, dietary needs, and budget.
  • Maintained a clean and sanitary kitchen environment by adhering to strict health and safety regulations.
  • Sampled each dish for quality control prior to serving, identifying mistakes and solving immediately.
  • Trained and mentored junior chefs, elevating their culinary skills and performance levels.
  • Managed food inventory effectively, reducing waste and minimizing food costs.
  • Streamlined kitchen operations by implementing efficient food preparation and cooking techniques.
  • Increased customer satisfaction by consistently delivering high-quality catering services for various events.
  • Observed federal and local kitchen safety regulations to prevent food borne illnesses.
  • Enhanced menu offerings by developing innovative and delicious recipes tailored to clients'' preferences.
  • Provided exceptional client service through proactive communication and addressing concerns promptly.
  • Balanced budgets effectively, managing expenses while maintaining the highest standards of service quality.
  • Addressed customer complaints with openness and proactivity, attending to concerns personally and offering creative solutions to uncharted problems with food availability, temperature, and quantity.
  • Generated repeat business through exceptional customer experiences, showcasing professionalism and attention to detail in every interaction.
  • Developed strong relationships with vendors, ensuring consistent quality of ingredients at competitive prices.
  • Ensured timely delivery of meals by coordinating efficient transportation methods and logistics.
  • Demonstrated versatility in cuisine styles, adapting menus to accommodate dietary restrictions or cultural preferences as needed.
  • Improved kitchen efficiency through regular equipment maintenance checks and timely repairs when necessary.
  • Conceptualized menus to account for dietary restrictions, food allergies and personal requests.
  • Maximized staff productivity by optimizing scheduling based on event needs and employee availability.
  • Enhanced team morale by fostering a collaborative work environment that promoted creativity and continuous improvement.
  • Cleaned and organized kitchen stations to promote team efficiency.
  • Offered vegetarian versions of frequently ordered entrees to appeal to health conscious customers.
  • Set up and disassembled food service stations, equipment and furniture per contract specifications.
  • Transported meal and beverage trays from kitchen and bar areas to serve guest tables.
  • Researched menu options for customers with food allergies or special dietary preferences to accommodate varied dietary needs.
  • Sourced food ingredients from local markets and food suppliers to acquire items needed for food preparation.
  • Designed catering menus containing ethnic food options to meet needs of diverse customer base.
  • Tested recipes before inclusion in catering menu to verify accuracy of ingredients and preparation methods.
  • Assisted with menu development and planning.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Evaluated food products to verify freshness and quality.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Set up and broke down kitchen for service.
  • Participated in food tastings and taste tests.
  • Implemented food cost and waste reduction initiatives to save money.
  • Utilized culinary techniques to create visually appealing dishes.

Education

High School Diploma -

Albemarle High School
Charlottesville
06-2006

Skills

  • Cleaning practices
  • Food pairings
  • Kitchen organization
  • Cooking methods
  • Food preparation
  • Safe food handling
  • Sanitation practices
  • Menu development
  • Plating and presentation
  • Menu pricing
  • Quality control
  • Ordering and invoicing

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Work Preference

Work Type

Full TimePart Time

Important To Me

Career advancementWork-life balanceHealthcare benefits

Languages

English
Native or Bilingual

Timeline

Catering Chef

The Barbeque Exchange, LLC
03.2022 - 04.2023

Catering Chef

Hotcakes, LTD
01.2006 - 09.2021

High School Diploma -

Albemarle High School

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Bradley Lavin