Clarence Boyd
Anna
Summary
Results-driven culinary leader with extensive experience in overseeing kitchen operations and developing innovative menus. Skilled in managing inventory and vendor relationships, ensuring compliance with food safety standards, and fostering a collaborative team environment.
Overview
11
11
years of professional experience
Work History
Executive Chef
Texas Express Holdings LLC
Dallas
02.2021 - 05.2026
- Led kitchen staff in daily meal preparations and service organization.
- Developed seasonal menus based on current food trends and customer preferences.
- Managed inventory control and optimized storage of food supplies to reduce waste.
- Coordinated training sessions for new culinary team members on techniques.
- Supervised food safety practices to maintain health and sanitation standards.
- Developed recipes showcasing regional flavors and local ingredients to enhance menu offerings.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, monitored food expenses, and ensured quality standards were met.
Campus Chef Director
Campus Chefs Inc
Dallas
07.2015 - 12.2020
- Led strategic planning initiatives to enhance culinary service offerings.
- Managed vendor relationships to enhance quality of ingredient sourcing and optimize cost efficiency.
- Oversaw implementation of food safety protocols across all operations.
- Recruited, trained, supervised, evaluated and mentored staff members.
- Directed the organization's daily operations, ensuring compliance with applicable laws and regulations.
- Facilitated collaboration between teams by encouraging open communication channels.
- Developed and implemented policies and procedures to ensure adherence to corporate standards.
- Established relationships with vendors and suppliers to secure favorable terms for materials or services.
- Created comprehensive project plans detailing timelines, goals, budgets, staffing needs, and resource requirements.
Education
Associate of Arts - Culinary Arts
Culinary Institute of America
New York05-1988
Skills
- Menu development
- Recipe creation
- Food safety management
- Cost control
- Inventory control
- Vendor management
- Team supervision
Timeline
Executive Chef
Texas Express Holdings LLC
02.2021 - 05.2026
Campus Chef Director
Campus Chefs Inc
07.2015 - 12.2020
Associate of Arts - Culinary Arts
Culinary Institute of America