Craig Deloney
Winter Park,FL
Summary
Versatile culinary leader with a proven track record at Puff N' Stuff Catering, enhancing trainee skills and securing industry connections. Expert in kitchen leadership and staff management, I significantly boost productivity and customer satisfaction. Skilled in food cost analysis and inventory control, achieving cost savings and quality excellence.
Culinary professional with passion for training and developing kitchen staff. Proven ability to create and deliver effective training programs that boost team performance and service quality. Reliable, adaptable, and focused on team collaboration and achieving results, with expertise in culinary techniques and instructional skills.
Equipped with strong problem-solving abilities, willingness to learn, and excellent communication skills. Poised to contribute to team success and achieve positive results. Ready to tackle new challenges and advance organizational objectives with dedication and enthusiasm.
Overview
33
33
years of professional experience
1
1
Certification
Work History
Chef/Trainer Assistant/General Manager
Puff N" Stuff Catering
08.2018 - 02.2025
- Assisted in budget management for the culinary program by monitoring inventory levels and purchasing necessary supplies in a cost-effective manner.
- Established strong lines of communication with both staff members and trainees which led to an enhanced learning environment.
- Organized successful fundraising events for the culinary program, securing financial support for scholarships and new equipment purchases.
- Built relationships with local restaurants and establishments for trainee internships, fostering industry connections and employment opportunities.
- Enhanced trainee culinary skills by demonstrating advanced techniques and sharing expert knowledge.
- Developed strong relationships with local food distributors, ensuring that trainees had access to high-quality ingredients during their training.
- Handled cash accurately and prepared deposits.
- Motivated, trained, and disciplined employees to maximize performance.
Executive Chef
Oley's Restaurant and Bar
01.2017 - 03.2019
- Developed kitchen staff 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.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Optimized kitchen layout and equipment use, significantly increasing productivity.
Sous Chef/Executive Chef
Amway Arena
03.2010 - 03.2019
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
Sous Chef/Executive
Levy Restaurants
08.2009 - 03.2019
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
Assistant Manager/General Manager/Cook Trainer
Dennys Corp
03.1992 - 08.2006
- Supervised day-to-day operations to meet performance, quality and service expectations.
- Maintained a clean, safe, and organized store environment to enhance the customer experience.
- Developed strong working relationships with staff, fostering a positive work environment.
- Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
- Oversaw daily cash reconciliations, ensuring accurate financial reporting and minimizing discrepancies.
- Improved customer satisfaction by addressing and resolving complaints promptly.
- Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
- Managed inventory levels to minimize stockouts while reducing overhead costs.
- Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
- Promoted teamwork within the workplace by encouraging collaboration among staff members on various project tasks.
Education
Bachelor of Science - Business Management And Travel Administration
University of Massachusetts, Amherst
Amherst, MA06-1991
Associate of Arts - Personal And Culinary Arts Service
Culinary Of Arts
Saint Augustine, FL08-1985
High School Diploma -
Winter Park High School
Winter Park, FL06-1983
Skills
- Knife skills
- Staff management
- Strong work ethic
- Kitchen leadership
- Executive support
- Leadership and team building
- Workplace safety
- Inventory control
- Hospitality service expertise
- Hiring, training, and development
- Food presentation
- Food cost analysis
- Motivation
Accomplishments
- Supervised team of 40 staff members.
- Resolved product issue through consumer testing.
- Collaborated with team of 30 in the development of leadership.
Certification
- OSHA Certified
- Forklift Certification
- ServSafe Food Handler's Certification
Languages
English
Full Professional
Timeline
Chef/Trainer Assistant/General Manager
Puff N" Stuff Catering
08.2018 - 02.2025
Executive Chef
Oley's Restaurant and Bar
01.2017 - 03.2019
Sous Chef/Executive Chef
Amway Arena
03.2010 - 03.2019
Sous Chef/Executive
Levy Restaurants
08.2009 - 03.2019
Assistant Manager/General Manager/Cook Trainer
Dennys Corp
03.1992 - 08.2006
- OSHA Certified
- Forklift Certification
- ServSafe Food Handler's Certification
Bachelor of Science - Business Management And Travel Administration
University of Massachusetts, Amherst
Associate of Arts - Personal And Culinary Arts Service
Culinary Of Arts
High School Diploma -
Winter Park High School
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