Damann Bogle
Brooklyn,NY
Summary
A seasoned Head Chef at Imperial Heights, I leveraged culinary expertise and kitchen management skills to enhance menu offerings and dining experiences, achieving significant cost reductions and fostering professional growth among staff. My leadership ensured meticulous adherence to food safety regulations, contributing to the establishment's reputation for excellence and customer satisfaction.
Overview
4
4
years of professional experience
Work History
Head Chef
Imperial Heights
01.2020 - 09.2020
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Obtained fresh, local ingredients to lower grocery costs.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
Culinary Specialist
Tranquil Palm Resort
01.2019 - 01.2020
- Increased overall efficiency by cross-training staff in various cooking techniques and station responsibilities.
- Mentored junior culinary staff, fostering professional growth and supporting skill development.
- Conducted regular safety checks on kitchen equipment to ensure proper functionality and minimize downtime due to repairs or replacements.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
- Managed delivery of fresh rations in Type environments for over Number personnel.
- Improved recipe consistency by standardizing measurements and documenting preparation methods for each dish.
- Planned menus and ordered various food stock to provide balanced and nutritious meals.
- Developed strong relationships with vendors, ensuring consistent delivery of fresh, high-quality ingredients.
- Minimized wait times for customers during peak hours by quickly adapting to changing demands within the kitchen environment.
Sous Chef
The Grand Veranda
09.2016 - 09.2018
- 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.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- 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.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
Education
High School Diploma -
William Fleming High
Roanoke, VA09.2015
Skills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Team Management
- Menu development
- Menu Planning
- Waste Reduction
- Culinary expertise
- Food Safety Regulations
- Kitchen Operations
- Menu Supervision
- Special Event Catering
- Banquets and catering
- Cost Reduction
- Food presentation
Timeline
Head Chef
Imperial Heights
01.2020 - 09.2020
Culinary Specialist
Tranquil Palm Resort
01.2019 - 01.2020
Sous Chef
The Grand Veranda
09.2016 - 09.2018
High School Diploma -
William Fleming High
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