Donald Cherry

Work History

Task Force Chef

Transformation Hospitality Solutions

07.2021 - Current

Received numerous accolades from critics for creative dish presentations, elevating the restaurant''s reputation within the industry.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Trained kitchen staff to perform various preparation tasks under pressure..
Spearheaded successful catering events, showcasing the restaurant''s signature dishes while maintaining impeccable standards of service.
Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
Handled and stored food to eliminate illness and prevent cross-contamination.
Modernized work processes to reduce guest wait times and boost daily output.
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Collaborated with staff members to create meals for large banquets.
Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.

Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Monitored line processes to maintain consistency in quality, quantity, and presentation.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Implemented successful cross-marketing strategies such as food and wine pairings.
Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
Boosted employee morale through constructive feedback sessions and recognition of exceptional performance.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Reduced food waste with strategic menu planning and inventory control techniques.
Regularly updated menu offerings based on customer preferences, driving repeat business for the establishment.

Executive Chef

Sonesta

duluth , ga

02.2017 - 01.2019

Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Generated employee schedules and work assignments and determined appropriate compensation rates.
Monitored food production to verify quality and consistency.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
Demonstrated strong organizational and time management skills while managing multiple projects.
Demonstrated respect, friendliness and willingness to help wherever needed.
Demonstrated leadership skills in managing projects from concept to completion.
Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
Planned promotional menu additions based on seasonal pricing and product availability.
Maximized profitability by effectively managing food costs through portion control and minimizing waste..

Executive Chef

City Winery

04.2015 - 12.2017

Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
Disciplined and dedicated to meeting high-quality standards.
Coordinated employee schedules and developed staff teams to boost productivity.
Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
Developed and remained accountable for safety, quality, consistency and adherence to standards.

Developed new recipes and flavor combinations to enhance customer dining experience.

Sous Chef

Buckhead Club

01.2014 - 01.2015

Monitored food and labor costs to verify budget targets were met.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
Modernized work processes to reduce guest wait times and boost daily output.
Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Maintained up-to-date knowledge of current culinary trends and techniques.
Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
Mentored kitchen staff to prepare each for demanding roles.
Participated in food tastings and taste tests.
Assisted with menu development and planning.
Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
Acted as head chef when required to maintain continuity of service and quality.
Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Trained kitchen staff to perform various preparation tasks under pressure.

Sous Chef

Cherokee Town & Country Club

01.2010 - 11.2013

Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Monitored food and labor costs to verify budget targets were met.
Paid attention to detail while completing assignments.
Strengthened communication skills through regular interactions with others.
Demonstrated strong organizational and time management skills while managing multiple projects.
Adaptable and proficient in learning new concepts quickly and efficiently.
Demonstrated creativity and resourcefulness through the development of innovative solutions.
Assisted with day-to-day operations, working efficiently and productively with all team members.
Used critical thinking to break down problems, evaluate solutions and make decisions.
Proven ability to develop and implement creative solutions to complex problems.
Excellent communication skills, both verbal and written.
Acted as a team leader in group projects, delegating tasks and providing feedback.
Skilled at working independently and collaboratively in a team environment.
Demonstrated respect, friendliness and willingness to help wherever needed.
Completed paperwork, recognizing discrepancies and promptly addressing for resolution.
Gained strong leadership skills by managing projects from start to finish.
Cultivated interpersonal skills by building positive relationships with others.
Identified issues, analyzed information and provided solutions to problems.
Resolved problems, improved operations and provided exceptional service.
Demonstrated leadership skills in managing projects from concept to completion.
Applied effective time management techniques to meet tight deadlines.
Coordinated with vendors to order supplies and maintain high quality standards.
Led daily staff meetings to communicate expectations and review safety procedures.
Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
Implemented food cost and waste reduction initiatives to save money.
Implemented successful cross-marketing strategies such as food and wine pairings.
Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
Collaborated with staff members to create meals for large banquets.
Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Planned and directed high-volume food preparation in fast-paced environment.
Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
Coordinated with team members to prepare orders on time.

Summary

Overview

Work History

Task Force Chef

Executive Chef

Executive Chef

Sous Chef

Sous Chef

Education

Associate of Science - Culinary Arts

Skills

Affiliations

Timeline

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