DAVID WHITE
Norwalk,CT
Summary
I'm a highly professional, mature, and responsible Chef with 19 years of experience in high-pressure culinary environments. I am skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment. I have been an Executive Chef and Chef de Cuisine for award-winning restaurants. Voted one of the most Innovative Chefs of 2015 and 2016. New York Times Review 2016 Italian Authenticity With A Contemporary Vroom. Worldly, ambitious, and highly skilled in ethnic cuisine with a strong understanding of flavor profiles. Professional Highlights Operations management, Strong butchery skills and Ability to handle/resolve problems.
Overview
18
18
years of professional experience
1
1
Certification
1
1
Real Estate License
Work History
Bar Manager
Siena Ristorante
Stamford, CT
10.2021 - Current
- Crafted special drink and cocktail menu items for seasonal offerings.
- Took customer orders and capitalized on opportunities to sell special beverage and food options.
- Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks, and customer-focused events.
- Crafted popular cocktail menu for customers preferring liquor and spirits to wine.
- Consulted with managers to organize special events and promotions.
- Shrunk inventory costs 5% through proactive evaluation and adjustment of vendor relationships
Real Estate Consultant
Keller William Realty
Westport, CT
08.2020 - Current
- Generated leads for sales and rental properties through cold calls and referrals.
- Liaised between buyers and sellers to provide positive experiences for both parties.
- Sold high volume of properties in short timeframes to exceed quotas and maximize business revenue.
- Managed contracts, negotiations and all aspects of sales to finalize purchases and exceed customer expectations.
- Developed and maintained relationships with clients through networking, postcards and cold calling.
General Manager
Bianco Rosso Trumbull
Trumbull, CT
10.2018 - 10.2021
- Established clear performance goals and metrics for revenue, P&L, customer service and customer retention for each retail unit
- Coordinated monthly budgets, managed profit and loss and consistently met desired margin targets
- Enhanced operational performance by developing effective business development strategies, systems and procedures
- Implemented merchandising plans to drive profitability, collaborating with visual merchandising team to develop strategy
- Monitored supplier operations to verify quality, delivery schedule and conformance to contract specifications
- Formalized operational systems and procedures by developing and introducing employee handbook, detailed job descriptions and work-flow plans.
Encouraged, trained and disciplined employees to maximize performance - Prepared annual budgets with controls to prevent overages.
Director Of Operations
Bianco Rosso Restaurant Group
Wilton, CT
03.2018 - 10.2021
- Streamlined efficiency, reduced labor hours by 15% and boosted profitability to optimize overall productivity by 20%
- Ran daily reports to assess performance and make proactive adjustments.
Coordinated schedules and day-to-day activities of crew to satisfy project needs - Directed training improvements to reduce knowledge gaps and eliminate workforce performance inefficiencies
- Increased overall team efficiency and productivity
- Motivated and supported field workers completing work to increase work quality and efficiency
- Defined, implemented and revised operational policies and guidelines.
- Oversaw day-to-day production activities in accordance with business objectives.
Executive Chef
Bianco Rosso Trumbull
Trumbull, CT
03.2018 - 10.2021
- Utilized local, fresh food products to support local economies and showcase community support
- Maintained labor at under 20% to promote long-term business profitability
- Worked with vendors to locate optimal recipe ingredients at cost-effective rates
- Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
Incorporated customer recommendations and feedback to experiment with new dish creations - Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
Supervised preparation of specialty items and customer requests to verify accuracy in production - Oversaw business operations, inventory control and customer service for restaurant.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Executive Chef
121 Inflight Catering
Inwood, NY
01.2017 - 01.2018
- Reduced food costs by 10 percent by expertly estimating purchasing needs and buying through approved suppliers
- Implemented and supported company initiatives and programs
- Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving
- Built and fostered team environment Expert in final plate preparation with authentic presentation
- Oversaw business operations, inventory control and customer service for restaurant.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified compliance in preparation of menu items and customer special requests.
General Manger / Executive Chef
Vespa Westport
Westport, CT
05.2016 - 02.2017
- Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency
- Minimized loss and misuse of equipment through proper restaurant supervision and staff training
- Assigned tasks and oversaw direction of employees to ensure compliance with food safety procedures and quality control guidelines
- Collaborated closely with Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees
- Carefully prepared weekly payroll to keep up with projected revenue Goal over 3M
Executive Chef
Vespa Westport
Westport, CT
05.2015 - 05.2016
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees
- Carefully prepared weekly payroll to keep up with projected revenue
- Reduced food costs by 10 percent by expertly estimating purchasing needs and buying through approved suppliers
- Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency
- Scheduled and directed staff in daily work assignments to maximize productivity
- Consistently obtained highest rating from health department
Executive Sous Chef
Jean-Georges Management
New York, NY
11.2014 - 06.2015
- Inn at Pound Ridge By Jean-Georges Pound Ridge, New York Reduced food costs by 12 percent by expertly estimating purchasing needs and buying through approved suppliers
- Displayed positive and friendly attitude towards customers and fellow team members
- Checked quantity and quality of received products Managed kitchen operations for high grossing, fast-paced fair concession kitchen
- Trained staff of fifty employees for correct facility procedures, safety codes, proper recipes and plating techniques
Chef de Cuisine
Savona Restaurant
Scarsdale, NY
08.2012 - 12.2014
- Food costs was 24 percent by expertly estimating purchasing needs and buying through approved suppliers
- Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas
- Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving
- Optimized profits by controlling food, beverage and labor costs on daily basis
Executive Sous Chef
Savona Restaurant
Scarsdale, NY
03.2012 - 08.2012
- Executed various kitchen stations and assisted with, meat, fish, sauté or pantry
- Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food
- Received frequent customer compliments for going above and beyond normal duties
- Maintained professional tone at all times, including during peak rush hours
- Checked in deliveries and signed off on products received
- Effectively used items in stock to decrease waste and profit loss by 10%
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Sous Chef
savona
King of Prussia, PA
08.2008 - 02.2012
- Built and fostered team environment Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly
- Persistently strove for continual improvement and worked cooperatively as team member
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels
Education
Associate of Arts - Culinary Arts, Hospitality and Restaurant Management, Restaurant Operations
Art Institute of Philadelphia
Philadelphia, PA2012
Associate of Arts - Restaurant and Culinary Management
Technical High School
West Grove, PA2009
High School Diploma -
Technical College High School
Westchester 2009
Skills
- Supervision and training
- Trend forecasting
- Cross-functional team management
- Inventory control
- Safety assurance
- Communication skills
- Training and coaching
- Complex problem solving
- Inventory management
- Calm under pressure
- Team building and motivation
- Employee scheduling
- Proficient in Excel, POS, Word, Restaurant365, Toast, Micros
- Team Leadership
- Conflict Resolution
- Dining Room Management
References
Helen Stampfl, General Manger, 917-836-2250 Jeff Smallwood, Former Manager, 203-822-1242
Certification
- Microsoft Office Specialist (MOS)
- ServSafe
- Licensed Real Estate agent - 2020
Timeline
Bar Manager
Siena Ristorante
10.2021 - Current
Real Estate Consultant
Keller William Realty
08.2020 - Current
General Manager
Bianco Rosso Trumbull
10.2018 - 10.2021
Director Of Operations
Bianco Rosso Restaurant Group
03.2018 - 10.2021
Executive Chef
Bianco Rosso Trumbull
03.2018 - 10.2021
Executive Chef
121 Inflight Catering
01.2017 - 01.2018
General Manger / Executive Chef
Vespa Westport
05.2016 - 02.2017
Executive Chef
Vespa Westport
05.2015 - 05.2016
Executive Sous Chef
Jean-Georges Management
11.2014 - 06.2015
Chef de Cuisine
Savona Restaurant
08.2012 - 12.2014
Executive Sous Chef
Savona Restaurant
03.2012 - 08.2012
Sous Chef
savona
08.2008 - 02.2012
Associate of Arts - Culinary Arts, Hospitality and Restaurant Management, Restaurant Operations
Art Institute of Philadelphia
Associate of Arts - Restaurant and Culinary Management
Technical High School
High School Diploma -
Technical College High School