Summary
Overview
Work History
Education
Skills
Timeline
Generic

Christopher William Spreng

Blacklick,OH

Summary

Versatile and experienced in preparing impressive dishes to delight diners. Passionate about training and developing chefs to meet company's high standards. Keen ability to anticipate ingredient needs and proactively arrange for restocking to ensure smooth flow in the kitchen. Dedicated to sourcing high-quality ingredients from local sources, driving commitment to farm-to-table menus. Proactive and adaptable team leader deeply passionate about sustainable cuisine. Draws inspiration from in-season ingredients and possesses talent to create exciting and innovative menus that leave a lasting impression.

Overview

16
16
years of professional experience

Work History

Executive Chef Manager

Giuseppes Ritrovo
07.2017 - 12.2024
  • Managed kitchen staff of 20 and assigned tasks for various stages of food production.
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Monitored quality, presentation and quantities of plated food across line.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Monitored kitchen area and staff of 20 to maintain overall safety and establish proper food handling techniques.
  • Improved performance of team members resulting in high-quality meals produced daily.

Executive Sous Chef

cap city fine diner and bar
06.2015 - 08.2017
  • Managed kitchen staff of 40 and assigned tasks for various stages of food production.
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Monitored meals served for temperature and visual appeal.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Monitored kitchen area and staff of 40 to maintain overall safety and establish proper food handling techniques.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.

Executive Chef/Owner/Operator

c.williams bistro
03.2009 - 05.2015
  • Developed kitchen staff of 15 through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • 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.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Managed kitchen staff of 15 for efficient food production, ensuring timely delivery of high-quality dishes.
  • 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.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • 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.

Education

Associate of Arts - Culinary Arts

The Culinary Institute of America
Hyde Park NY
05.2005

Skills

  • Menu planning and execution
  • Food cost/p&l statements
  • Labor control
  • Training and mentoring of employees
  • Maintaining standards in presentation both front and back of house
  • Menu development
  • Cost control
  • Cleaning and sanitation
  • Food safety regulations
  • Training and mentoring

Timeline

Executive Chef Manager

Giuseppes Ritrovo
07.2017 - 12.2024

Executive Sous Chef

cap city fine diner and bar
06.2015 - 08.2017

Executive Chef/Owner/Operator

c.williams bistro
03.2009 - 05.2015

Associate of Arts - Culinary Arts

The Culinary Institute of America

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Christopher William Spreng