Open To Work
Titus D. Beasley
Memphis,US
Summary
Dynamic executive chef with a strong emphasis on culinary operations and innovative recipe development. Proven leadership in managing kitchen teams, optimizing inventory, and ensuring adherence to food safety standards, resulting in enhanced guest satisfaction and streamlined operations.
Overview
18
18
years of professional experience
Work History
Executive Sous Chef
Guckenheimer
Memphis, Tennessee
01.2025 - Current
- Collaborated with Executive Chef to develop innovative recipes while preserving traditional favorites.
- Ordered food supplies, maintained inventory, and managed budget to optimize resource allocation.
- Coordinated scheduling for additional staff during peak service periods to ensure efficient operations.
- Ensured compliance with local health department regulations by performing routine inspections.
Executive Chef
Compass usa
Memphis, US
01.2024 - 12.2024
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Directed kitchen staff and assigned tasks for efficient execution of food production stages.
- Trained and mentored culinary staff on cooking techniques and safety standards.
- Oversaw inventory and procurement of kitchen supplies and ingredients to ensure seamless operations.
Dietary Chef
Applegrove Community Complex
06.2022 - 12.2023
- Prepared nutritious meals for community members with diverse dietary needs.
- Collaborated with nutritionists to ensure balanced meal plans for residents.
- Prepared meals according to specific dietary restrictions such as gluten-free, vegan, and diabetic diets.
- Adjusted recipes as needed to accommodate customer allergies or sensitivities.
Chef Manager
ARAMARK - University of Memphis/Georgia Tech
MEMPHIS, GEORGIA
06.2017 - 06.2022
- Assisted in hiring and evaluating kitchen staff to build a skilled and efficient team.
- Planned menus complying with established health guidelines and budget limitations.
- Coordinated transportation, preparation, and setup of delivery meals to ensure timely service.
- Prepared food for special parties and groups.
- Received orders, verified contents against invoices, and assessed product quality to ensure compliance with organizational standards.
- Followed standard recipes, menus and apportions according to established standards.
Chef de Cuisine
Kiawah Island Golf Resort
Kiawah Island, SC
06.2014 - 06.2017
- Created an international fusion menu that attracted diverse clientele and improved dining experience.
- Supervised 50 staff across three branches while achieving $2 million in annual food sales.
- Managed $3 million dining operations through streamlined processes, reducing waste effectively.
- Led kitchen operations, resulting in enhanced food quality and increased team productivity.
- Sourced sustainable ingredients from local producers, significantly elevating menu quality.
- Mentored culinary team, fostering collaboration and skill enhancement among staff members.
- Implemented safety protocols to ensure compliance and reduce risk efficiently.
- Worked with nutritionists to develop nutritious menus that improved client well-being.
Banquet Chef
Sheraton Hotel/Cook Convention Center
09.2011 - 06.2014
- Planned menu and executed daily breakfast, lunch, and dinner buffet banquet facilities with 12,000 seating capacity.
- Achieved $3 million in gross sales revenues within one month (December 2015).
- Hired, trained, and supervised 100+ kitchen staff to maintain high standards of food quality and service.
- Managed all kitchen operations, ensuring seamless execution of meal services and adherence to food safety standards.
- Supervised and directed staff of employees during peak times to ensure timely delivery of menu and banquet menu items.
- Coordinated with team leaders on rotating work shifts and conducted performance evaluations to enhance team effectiveness.
- Collaborated with Executive Chefs on buffet menu development, layout, and themes for daily, weekend and special occasions.
- Served plated dinners for up to 3,800 people and buffet dinners for up to 5,000 people.
- Directed and trained staff in food safety and sanitary food handling.
- Utilized culinary techniques to create visually appealing dishes.
Sous Chef
Goldstrike Casino
02.2008 - 09.2011
- Supervised kitchen staff to optimize food preparation and service workflow.
- Collaborated with chefs to design daily specials highlighting seasonal ingredients.
- Developed daily specials that showcased seasonal ingredients, enhancing menu variety.
Education
High School Diploma -
Memphis, TN05-1993
Skills
- Menu Planning
- Culinary Techniques
- Recipe Development
- Food Preparation
- Food Safety
- Quality Control
- Inventory Management
- Cost Control
- Budgeting
- Vendor Management
- Kitchen Operations
- Staff Management
- Team Leadership
- Customer Service
- Catering
Work Preference
Job Search Status
Open to workWork Type
Full TimeSalary Range
$70000/yr - $2000009/yrTimeline
Executive Sous Chef
Guckenheimer
01.2025 - Current
Executive Chef
Compass usa
01.2024 - 12.2024
Dietary Chef
Applegrove Community Complex
06.2022 - 12.2023
Chef Manager
ARAMARK - University of Memphis/Georgia Tech
06.2017 - 06.2022
Chef de Cuisine
Kiawah Island Golf Resort
06.2014 - 06.2017
Banquet Chef
Sheraton Hotel/Cook Convention Center
09.2011 - 06.2014
Sous Chef
Goldstrike Casino
02.2008 - 09.2011