Head Chef
Fromage Bistro & Wine Lounge
05 2015 - 10 2018
Hi, I’m
DEANROY ARMSTRONG
Bronx ,NY
Summary
Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in internation cuisine with skills in concept development and high-quality restaurant operation.
working within HCCP and USPH guidlines to produce high end quality meals.
Work History
Fromage Bistro & Wine LoungeJamaica
Head Chef
05 2015 - 10 2018
Job overview
- Coordinated employee schedules and developed staff teams to boost productivity.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Hired, managed, and trained kitchen staff.
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Placed orders to restock items before supplies ran out.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Mentored kitchen staff to prepare each for demanding roles.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Promiseas villaJamaica
Executive Chef
11 2018 - 09 2021
Job overview
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
Code red restaurantBronx NY
Executives chef
09 2021 - 12 2022
Job overview
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
Education
Cedric Titus High
High School Diploma from Food And Nutrition
09.2023
Rccl academy
Culinary Arts from Culinary arts
01.2012
Skills
- [Specialty] cuisine
- Kitchen Management
- Menu planning
- Employee training and development
- Problem-solving
- Performance assessments
- Workflow Optimization
- Cost reduction
- Ingredient selection
- Fine-dining expertise
- Grilling
- Vendor relations
- Signature dish creation
- Food spoilage prevention
- Equipment Maintenance
- Forecasting and planning
- Food inventories
Timeline
Executive Chef
Promiseas villa
11 2018 - 09 2021
Executives chef
Code red restaurant
09 2021 - 12 2022
Cedric Titus High
High School Diploma from Food And Nutrition
Rccl academy
Culinary Arts from Culinary arts