Donald Ford

Currently employed here at this company that travels across North America, catering all aspects of professional golf tournaments (PGA, LPGA, USGA) including hospitality areas and suites, concessions, players, caddies, media and more

• Responsible for execution of the meal and understanding the timing of food production and to have all meals ready for consumption
• Estimates daily production needs and communicates to key personnel
• Leads shift teams while personally preparing food items and executing requests based on required specifications while ensuring and maintaining the productivity level of employees
• Maintained high food quality standards by implementing strict safety protocols and adhering to HACCP guidelines.
• Achieved seamless event execution by coordinating closely with event planners, vendors, and front-of-house staff.
• Safeguarded company reputation by strictly adhering to local health department regulations during all stages of food handling and preparation process.
• Worked many prestigious events including US Open, Presidents Cup and The Masters
• www.parcaterers.com

Worked here from 2008-2019 and returned in 2021 to oversee the re-opening of the restaurant after the Covid pandemic, including full menu development and staffing

• Sales increased 500% during this year
• Started as a line cook, quickly became a sous chef and eventually becoming a true asset to the company, performing many General Manager duties as well
• Responsible for all menu development, including changing the menu seasonally and offering weekly dinner features while paying attention to seasonal and recent food trends
• Directed staff and supervised all kitchen food preparation while operating in demanding, high-volume environment
• Responsible for all food ordering- Built strong vendor relationships to bring in top ingredients for optimal prices while maintaining 28% food cost
• Kept kitchen clean, neat and sanitized by implementing surface and equipment cleaning schedules and standards while keeping facility and equipment in good working condition through regular preventive maintenance and repair schedules
• Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor, while achieving set labor % goals
• Also responsible for purchasing and overseeing all alcohol inventory, linens, paper goods and soft drinks
• Coco's Bistro Instagram @cocosbistro www.coco2626.com

Left Coco's for 2 years to pursue true, farm-to-table luxury service in this Relais & Châteaux property

• Gained a new respect for southern cooking and the locally sourced ingredients while providing the highest level of service to high profile guests from around the world
• Learned the art of Salumi- Italian salted, cured meats and sausages cut from pork, raised on property
• Spent time in the Main House kitchen, working a demanding egg station during breakfast service while preparing plates to the utmost standards of Blackberry Farm
• Worked and gained experience other areas of the property including the Creamery, Preservation Kitchen, In-Room Dining and often helping on the farm itself
• Blackberry Farm Instagram @blackberryfarm www.blackberryfarm.com