David Birge
Sheffield Lake
Summary
Dynamic Executive Chef with a proven track record at Tartine Bistro, excelling in menu development and cost control. Expert in food safety and training staff to enhance kitchen efficiency. Renowned for creating visually stunning dishes that elevate the dining experience, while fostering strong vendor relationships to optimize ingredient sourcing.
Overview
18
18
years of professional experience
Work History
Executive Chef
Tartine Bistro
02.2020 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- 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.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
Sous Chef
Tartine Bistro
05.2013 - 03.2020
- 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.
Line Cook
Dadonna's Westlake
02.2007 - 05.2013
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
Timeline
Executive Chef
Tartine Bistro
02.2020 - Current
Sous Chef
Tartine Bistro
05.2013 - 03.2020
Line Cook
Dadonna's Westlake
02.2007 - 05.2013
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