Donald Bailey
Menomonee Falls,WI
Summary
Seasoned Chef/Manager with a proven track record at Allspring Global Financial, adept in culinary operations management and food safety compliance. Spearheaded menu innovation and cost-effective strategies, enhancing customer satisfaction and operational efficiency. Excels in mentoring teams, showcasing effective time management and culinary knife skills. Achieved significant improvements in kitchen operations and staff skill enhancement.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Chef/Manager
Allspring Global Financial
Menomonee Falls, USA
10.2023 - Current
- Managed and organized daily meal preparation for a community of 300.
- Planned diverse menus focusing on culinary variety and nutrition.
- Designed cost-effective menus to accommodate budget constraints.
- Mentored and guided new employees to ensure seamless onboarding.
- Provided support at various Aramark sites during staffing shortages.
- Ensured food safety by monitoring temperature control points, date marking, and rotating stock.
Personal Chef
Chef Don Bailey
Lake Forest, USA
08.2012 - Current
- Personal Chef for client list, catering for up to 75 people and cooking lessons
Catering Chef
Grainger Inc.
Lake Forest, USA
01.2022 - 10.2023
- Arrived at this location to be lead cook but the Chef quit two weeks later and I assumed acting Chef duties for 6 months
- I then assumed Catering Chef responsibilities for $5K to $6K a week average
- Helped train new employees who moved from temps to Aramark
- Traveled to other accounts such as Navistar to cover missing staff
Executive Chef
American Hotel Register
Vernon Hills, USA
01.2018 - 11.2020
- Oversaw 750+ meals per week, planning all menus, developing specials, and outlining plating instructions for cooks
- Coordinated work of 6 cooks to deliver prompt, fresh, and high-quality dishes to customers
- Met operational, financial, and service goals consistently based on skilled staffing assessments and adjustments
- Protected diners by implementing and enforcing food safety, sanitation, and hygiene policies
- Monitored stock of food items, supplies and equipment, placing orders to restore optimal levels
Executive Sous Chef
Pfizer/Compass
Lake Forest, USA
01.2016 - 05.2017
- Coordinated work of 16 cooks to deliver prompt, fresh, and high-quality dishes to customers
- Improved kitchen operations by offering skilled leadership and guidance to staff
- Monitored sanitation practices to ensure employees followed standards and regulations
Lead Line Cook
The Maevery Public House
Lake Bluff, USA
01.2015 - 12.2015
- Handled high volume work as head of 4 cooks, managing training needs and motivating all to obtain consistent results
- Kept kitchen in complete compliance with health, sanitation, and food safety requirements
- Supported chef and sous chef in all areas, carrying out orders and monitoring performance of all kitchen staff
Chef de Cuisine
Jay Lovell's Fresh and Seasonal
Highwood, USA
05.2014 - 12.2014
- Opening Chef for new restaurant concept and was responsible for recipe development, new menu items and food ordering
- Promoted efficient kitchen operations, scheduling staff, coordinating workflow, and enhancing processes where needed
- Increased patron feedback by developing innovative seasonal menu offerings in alignment with brand vision
Sous Chef/Poissonier
Lovell's of Lake Forest
Lake Forest, USA
02.2012 - 06.2014
- Assisted executive chef with supervising and coordinating culinary activities for multiple on-site dining venues with formal, casual, and bistro themes
- Instructed cooks or other workers in preparation, cooking, garnishing, and presentation of food
- Prepared and plated all fish dishes under direction from Chef
Garde Manger
Emeril's NOLA Restaurant
New Orleans, USA
05.2012 - 10.2012
- Internship for Le Cordon Bleu May-July
- Offer extended to continue on
- Open Concept Kitchen in high volume restaurant
- Trained at Salad Station, Desserts and Hot Apps
Kitchen Manager/Chef
Grand Trunk Pub and Diner
Detroit, USA
01.2008 - 06.2010
- Developed and maintained consistency in kitchen operations through regular meetings and organized training
- Scheduled and received food and beverage shipments, checking delivery contents to verify product quality and quantity
- Maintained high customer satisfaction with good conflict resolution skills and adequate employee coverage for expected demands
- Brought in new business by creating specialty dishes and capitalizing on marketing opportunities
Chef/Owner
Butcher's Inn
Detroit, USA
07.2005 - 12.2008
- Created Theme and Menu for new restaurant including renovations to the building and Health Department Inspections and Approval
- Hired and trained new staff in a community restaurant that featured live music and monthly art shows
- Maintained business operations on sound financial footing with effective forecasting, budget management, and resource allocation
Education
Associates in Applied Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Chicago, Illinois09.2012
Skills
- Culinary Operations Management
- Food Safety Compliance
- Culinary Knife Skills
- Culinary Recipe Creation
- Effective Time Management
- Skilled in Microsoft Word Applications
- Catering oversight
Affiliations
- Music and Food are passions
- GLASA Great Lakes Adaptive Sports Assoc - Charity Work - Chef Dinner donation at auctions
- Equestrian Connections - Charity Work - Chef Dinner donation at auctions
Certification
- ServSafe Manager exp 6/28
- ServSafe Allergens exp. 1/26
- Manage First Culinary Program completed 2013
Timeline
Chef/Manager
Allspring Global Financial
10.2023 - Current
Catering Chef
Grainger Inc.
01.2022 - 10.2023
Executive Chef
American Hotel Register
01.2018 - 11.2020
Executive Sous Chef
Pfizer/Compass
01.2016 - 05.2017
Lead Line Cook
The Maevery Public House
01.2015 - 12.2015
Chef de Cuisine
Jay Lovell's Fresh and Seasonal
05.2014 - 12.2014
Personal Chef
Chef Don Bailey
08.2012 - Current
Garde Manger
Emeril's NOLA Restaurant
05.2012 - 10.2012
Sous Chef/Poissonier
Lovell's of Lake Forest
02.2012 - 06.2014
Kitchen Manager/Chef
Grand Trunk Pub and Diner
01.2008 - 06.2010
Chef/Owner
Butcher's Inn
07.2005 - 12.2008
Associates in Applied Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts
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