Donald Cross
Florissant,MO
Summary
I'm a very high-performing Chef offering 20 years of restaurant experience. Excellent communication, leadership and problem-solving skills. I have a talent for building streamlined, cohesive teams. I'm a high-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. I create unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
11
11
years of professional experience
Work History
Executive Chef
Sunset Hills Country Club
Edwardsville, IL
09.2023 - 08.2024
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- 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.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
Executive Chef
Moonrise Hotel/Eclispe Restaurant
St Louis, MO
03.2018 - 08.2023
- Menu development of all food outlets that includes restaurant, banquet, and rooftop lounge
- Setting up action plans for themed cooking, buffets, parties and celebrations; creating innovative dishes for important occasions.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Utilized culinary techniques to create visually appealing dishes.
- Developed close relationships with suppliers to source best ingredients.
- Participated in food tastings and taste tests.
- Coordinated with team members to prepare orders on time.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Created entire concepts for banquets and restaurant
Sous Chef
Boogaloo
06.2017 - 02.2018
- Manage staff in all aspects of kitchen safety, food preparation, and sanitation
- Follow all recipes according to how they are written
- Expidite and manage the line during service
- Acted as head chef when required to maintain continuity of service and quality.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Set up and broke down kitchen for service.
Executive Chef
Demun oyster bar
03.2016 - 06.2017
- Interacted with guests to obtain feedback on product quality and service levels.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Sous Chef
The Copper Pig
10.2015 - 06.2016
- Duties include assisting with menu development, creating specials for the day
- Quality control of production prep to plate execution
- Manage staff in all aspects of kitchen safety, food preparation, and sanitation
- Follow all recipes according to how they are written
- Inventory and management of stock and food items
- Expidite and manage the line during service
- Planning and organization of prep of food items.
Executive Chef
The Purple Martin
02.2014 - 10.2015
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- 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
- Implemented successful cross-marketing strategies such
Education
Associate of Occupational Studies - Culinary Arts
LE'COLE CULINAIRE
St Louis, MO2010
Skills
- Serve Safe certification
- Microsoft Word and
- Purchasing Management
- Catering and Events
- Menu Planning
- Servsafe Certification
- Forecasting and Planning
- Recipe Development
Timeline
Executive Chef
Sunset Hills Country Club
09.2023 - 08.2024
Executive Chef
Moonrise Hotel/Eclispe Restaurant
03.2018 - 08.2023
Sous Chef
Boogaloo
06.2017 - 02.2018
Executive Chef
Demun oyster bar
03.2016 - 06.2017
Sous Chef
The Copper Pig
10.2015 - 06.2016
Executive Chef
The Purple Martin
02.2014 - 10.2015
Associate of Occupational Studies - Culinary Arts
LE'COLE CULINAIRE