CLARK JUDGE
Southfields,NY
Summary
Adept at kitchen management and team leadership, I significantly enhanced operational efficiency and culinary quality at Celtic Corner. Leveraging strong vendor relationships and expertise in menu development, I excelled in cost management and food safety, fostering a results-driven environment that prioritized customer satisfaction and waste reduction. Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas. High-performing Chef offering 30 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
15
15
years of professional experience
Work History
HEAD CHEF KITCHEN MANAGER
CELTIC CORNER
07.2022 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Arranged for kitchen equipment maintenance and repair when needed.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Cooked memorable dishes that brought new customers into establishment.
HEAD CHEF KITCHEN MANAGER HEAD PIT MASTER
A Better Place Restaurant
04.2020 - 06.2022
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
BAR MANAGER
PLAN B
02.2018 - 03.2020
- Closed out cash register and prepared cashier report at close of business.
- Created a welcoming atmosphere, fostering a loyal customer base and repeat business.
- Oversaw maintenance tasks for the bar area, ensuring a clean and safe environment for patrons at all times.
- Mentored and trained staff members to ensure exceptional customer service standards.
- Adhered to state laws regarding alcoholic beverage services and customer regulations.
PITMASTER HEAD CHEF KITCHEN MANAGER
MASON JAR
03.2009 - 02.2018
- Implemented cost-saving measures through careful portion control without sacrificing product quality or presentation.
- Assisted in inventory management, accurately tracking supplies and placing timely orders as needed.
- Participated in community events such as cook-offs or charity fundraisers, showcasing the restaurant''s culinary skills and fostering a positive brand image.
- Developed creative menu offerings, incorporating seasonal ingredients and unique flavor combinations.
- Maintained clean and organized workspaces, adhering to strict sanitation guidelines for safe food handling.
- Proactively addressed customer concerns or complaints related to food quality or service, taking appropriate action when necessary.
- Demonstrated expertise in various smoking techniques, resulting in tender meats full of complex flavors.
Education
Associate of Science - Optometric Technology
SOMERSET COMMUNITY COLLEGE
Branchburg Township, NJ07.1989
Skills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Team Management
- Menu development
- Food Safety Regulations
- Culinary expertise
- Waste Reduction
- Menu Planning
- Kitchen Operations
- Special Event Catering
- Cost Reduction
- Cost Management
- Recipe creation
- Seasonal Menu Planning
- Leadership Qualities
- Purchasing
- Workflow Optimization
- Grilling
Timeline
HEAD CHEF KITCHEN MANAGER
CELTIC CORNER
07.2022 - Current
HEAD CHEF KITCHEN MANAGER HEAD PIT MASTER
A Better Place Restaurant
04.2020 - 06.2022
BAR MANAGER
PLAN B
02.2018 - 03.2020
PITMASTER HEAD CHEF KITCHEN MANAGER
MASON JAR
03.2009 - 02.2018
Associate of Science - Optometric Technology
SOMERSET COMMUNITY COLLEGE
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