Summary
Overview
Work History
Education
Skills
Websites
Certification
Links
Timeline
Generic

David Young

Marietta,USA

Summary

Boast high-volume catering and multi-venue experience.Scratch kitchen Executive Chef with private destination retreat, restaurant and multi-unit upscale cruise ship entertainment, and hotel industry experience, BOH management , concept development and execution, Small,Large and executive parties. Recipe creator, menu creations, new opening experience, inventory costing, ordering and receiving. Willing to relocate: Anywhere Authorized to work in the US for any employer

Overview

15
15
years of professional experience
1
1
Certification

Work History

Executive Chef

Sports and Social
04.2024 - Current
  • Oversaw kitchen operations, including food preparation, cooking techniques, and plating presentations to consistently deliver exceptional dining experiences
  • Managed inventory levels and controlled costs through effective portion control measures and waste reduction initiatives
  • Implemented new kitchen equipment that improved efficiency by 35%, resulting in faster service times without compromising food quality
  • Collaborated with restaurant management team to develop seasonal menus that showcased local ingredients while meeting customer preferences
  • Worked closely with front-of-house staff to coordinate timing of courses for optimal guest experience during busy service periods

Executive Chef

American Queen Voyages
04.2021 - 06.2023
  • Master to catering to 14-day destination entertainment cruise ships
  • Hired as Executive Chef serving over 10k meals a week, reporting to Corporate Executive Chef. Leading a staff of 5 Sous Chef, 1 Hotel Manager, 40 Line cooks, and stewards on rotation.
  • Managed small to large parties.
  • Work with provision masters and Certified dietitians
  • Ensuring all food service offerings were prepared, held and served in a consistent upscale process and passenger special dietary needs always exceeded expectations without reservation
  • Passed all food safety inspections consistently in the 98-99% approval rating
  • Multi Vessel management required developing, mentoring, coaching chefs of all skills levels.
  • Led a team of 45 culinary professionals in the creation and execution of innovative menus, resulting in increased customer satisfaction by 45%

Regional Corporate Chef

Compass Group
02.2020 - 04.2021
  • High-volume innovative test scratch kitchen for two major concepts Touch Point and Morrison Living
  • Innovative Chef, Responsible for test kitchen, studio kitchen
  • Assist team in the field with My Dining concepts and presentations
  • Catering for new management orientations at corporate office
  • Mentored ,coached a crossed two concepts, providing training videos and chef training menu
  • Work side by side with Food Directors to insure a safe, productive, and Excellence

Executive Chef

American Cruise Lines
03.2010 - 02.2020
  • High-volume scratch kitchen multi-kitchen seven to fourteen-day destination entertainment cruise ship
  • Manage all aspects of food production and kitchen operations
  • Develop and create innovative menus and recipes for all special events.
  • Manage and lead a team of culinary professionals 35 plus rotating talents
  • Ensure high-quality food preparation and presentation including but not limited to servicing over 1500 meal a day, show plates, cooking demos and training classes
  • Maintain inventory control and order necessary supplies, collaborating with provision master.
  • Monitor food costs and implement cost-saving measures
  • Collaborate with other departments to coordinate catering events
  • Ensure compliance with health and safety regulations

Education

Associate's degree - Culinary Arts

Scottsdale Culinary Institute
Scottsdale, AL
06.2003

Skills

  • Kitchen management
  • Marketing
  • Pricing
  • Restaurant Experience (5 years)
  • Teaching
  • Skilled in team leadership within food service
  • Employee training
  • Customer service
  • Menu planning expertise
  • Extensive banquet experience
  • Merchandising
  • Inventory Control (10 years)
  • Budgeting
  • Kitchen Experience (10 years)
  • Driving
  • Food Production (10 years)
  • Microsoft Office (10 years)
  • Analysis skills
  • Project leadership (10 years)
  • Supervising Experience (10 years)
  • Research
  • Culinary Experience (10 years)
  • Casual dining experience
  • Food safety compliance expertise
  • Kitchen Management Experience (10 years)
  • Purchasing (10 years)
  • Conflict management
  • Food service
  • Negotiation
  • Resort
  • Team management
  • Food Preparation (10 years)
  • Leadership
  • Profit & Loss (10 years)
  • Forecasting
  • Regional lane
  • Fine dining experience
  • POS (10 years)
  • Catering (10 years)
  • Hotel experience
  • Food safety
  • Menu planning
  • Cost control
  • Menu development

Certification

  • ServSafe
  • Driver's License
  • CPR Certification
  • Food Handler Certification

Links

https://portfolio-jtruhj.format.com/

Timeline

Executive Chef

Sports and Social
04.2024 - Current

Executive Chef

American Queen Voyages
04.2021 - 06.2023

Regional Corporate Chef

Compass Group
02.2020 - 04.2021

Executive Chef

American Cruise Lines
03.2010 - 02.2020

Associate's degree - Culinary Arts

Scottsdale Culinary Institute

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