Summary
Overview
Work History
Education
Skills
Accomplishments
Additional Information
Certification
team member commitment
Timeline
Generic

chris antkowiak

Lombard,IL

Summary

Practiced at managing food service staff to prepare, handle and deliver over 700 daily meals. Advanced knowledge of business practices, nutritional guidelines and strategies for maintaining guest satisfaction. Diplomatic and persuasive communicator with decisive leadership style and strategic approach.

Overview

6
6
years of professional experience
1
1
Certification

Work History

Project Manager

Compass Group USA
09.2023 - Current
  • Successfully managed multiple projects simultaneously by prioritizing tasks according to urgency, resource availability, and alignment with organizational goals.
  • Sourced, vetted and managed vendors needed to accomplish project goals.
  • Monitored project progress, identified risks and took corrective action as needed.
  • Managed projects from procurement to commission.
  • Mentored junior team members in project management best practices to enhance their skills and contribute to better overall performance.
  • Established effective communication among team members for enhanced collaboration and successful project completion.
  • Enhanced overall project success by conducting thorough post-project evaluations and incorporating lessons learned into future efforts.
  • Delivered exceptional customer satisfaction by proactively addressing client concerns and meeting or exceeding expectations throughout the engagement process.
  • Maintained open communication by presenting regular updates on project status to customers.
  • Monitored progress against established goals, adjusting schedules and resources as needed to keep projects on track.
  • Planned, designed, and scheduled phases for large projects.
  • Fostered a culture of innovation and creativity within the project team, leading to improved problem-solving capabilities and enhanced outcomes.
  • Identified plans and resources required to meet project goals and objectives.

Assistant Director of Dining Services

Compass Group USA
05.2020 - Current
  • Oversaw hiring, training and management of more than 25 personnel across all areas of dining services.
  • Held daily meetings for all staff to cover policy changes, menu updates and upcoming events.
  • Kept facility in compliance with applicable safety and sanitation requirements.
  • Projected inventory needs and maintained levels within ideal parameters.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
  • Oversaw meal preparation and monitored food handling to encourage safety.

Executive Chef

Compass Group USA
12.2018 - 05.2020
  • Monitored all meals served for temperature and visual appeal.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Oversaw hiring, training and development of kitchen employees.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
  • Conducted assessments and utilized root cause analysis to implement corrective action strategies.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Managed kitchen staff team of 25 and assigned various stages of food production.

Executive Sous Chef

Unidine
07.2018 - 12.2018
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Managed kitchen staff team of 25 and assigned various stages of food production.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Monitored quality, presentation and quantities of plated food across line.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
  • Streamlined kitchen processes to shorten wait times and serve 150 additional guests per hour.

Education

Associate of Applied Science - Culinary Arts

Kendall College
Chicago, IL
04.2004

Skills

  • Catering proficiency
  • Service quality standards
  • Department management
  • Cleaning and sanitation
  • Training
  • Sanitation
  • Troubleshooting
  • Multitasking
  • People skills
  • Flexible
  • Communication
  • Project planning and development
  • Project Management
  • Strategic Planning
  • Schedule Management
  • Client Relations
  • Customer Relations
  • Advanced problem solving
  • Staff Management
  • Coaching and Mentoring

Accomplishments

  • Promoted from Executive Sous to Executive Chef , in less than 12-months
  • Consistently maintained high customer satisfaction ratings.

Additional Information

I was chosen by my District Manager to be the District chef for our sector . Im overseeing 12 properties for the Franciscan Ministries.

Certification

  • ServSafe

team member commitment

I was picked by my peers to receive the award from Compass Group for team member commitment. The award was for bringing team members together and helping them succeed.

Timeline

Project Manager

Compass Group USA
09.2023 - Current

Assistant Director of Dining Services

Compass Group USA
05.2020 - Current

Executive Chef

Compass Group USA
12.2018 - 05.2020

Executive Sous Chef

Unidine
07.2018 - 12.2018

Associate of Applied Science - Culinary Arts

Kendall College

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chris antkowiak