Summary
Overview
Work History
Education
Skills
Timeline
Generic

David Marchand

Executive Chef
CANTERBURY,CT

Summary

A seasoned Executive Chef with a proven track record at Mohegan Sun, I excel in safe food handling and team leadership. Spearheaded kitchen renovations to enhance efficiency, and innovated menus to boost customer satisfaction. My approach fosters collaboration and creativity, significantly increasing productivity by optimizing workflows and maintaining high-quality standards. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with [Type] cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational [Language] skills.

Overview

23
23
years of professional experience

Work History

Executive Chef

Stonehurst@Hampton Valley
01.2018 - 08.2024
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Optimized kitchen layout and equipment use, significantly increasing productivity.
  • Led kitchen operations, ensuring seamless service during high-volume periods.
  • Monitored food production to verify quality and consistency.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Executive Chef

Gates Auto Group/ Thunderbird Cafe/ Columbia Ford
01.2016 - 08.2024
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.

Executive Sous Chef

Mohegan Sun Casino
03.2001 - 03.2011
  • Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
  • Balanced labor costs by effectively scheduling kitchen staff according to business needs.
  • Maintained high standards of food presentation by supervising plating techniques during service hours.
  • Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.

Banquet Chef

Mohegan Sun
03.2001 - 03.2011
  • Improved kitchen efficiency by streamlining the preparation process for large-scale events.
  • Maintained kitchen equipment in optimal working condition and requested repairs when needed.
  • Consistently met budget constraints while maintaining high-quality food production standards for each event attended to.
  • Implemented creative presentation techniques that elevated the visual appeal of each dish served at banquets or special occasions.

Restaurant Chef

Mohegan Sun
03.2001 - 03.2011
  • Adapted quickly to changing demands during peak hours, executing multiple orders simultaneously without sacrificing quality or attention to detail.
  • Continually expanded culinary repertoire through ongoing research, experimentation, and professional development opportunities to enhance the restaurant''s overall offerings.
  • Determined which items needed to be ordered from suppliers and took into account budgetary requirements.
  • Improved kitchen efficiency by streamlining processes, reducing prep time, and optimizing food storage methods.

Education

High School Diploma -

Windham High School
Willimantic, CT
05.2001 -

Skills

Safe Food Handling

Sanitation Guidelines

Team Leadership

Menu Planning

Timeline

Executive Chef

Stonehurst@Hampton Valley
01.2018 - 08.2024

Executive Chef

Gates Auto Group/ Thunderbird Cafe/ Columbia Ford
01.2016 - 08.2024

High School Diploma -

Windham High School
05.2001 -

Executive Sous Chef

Mohegan Sun Casino
03.2001 - 03.2011

Banquet Chef

Mohegan Sun
03.2001 - 03.2011

Restaurant Chef

Mohegan Sun
03.2001 - 03.2011

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David MarchandExecutive Chef