Donald Lee
Summary
Versatile Managing Director with proven abilities across all levels of organizational management. Talented in developing partnerships, overseeing personnel and developing tactical plans to meet strategic goals . Proven leader with significant background in culinary management seeking to bring strong leadership skills to manage and efficiently operate within a company or organization that appreciates hard work, dedication, and open to innovative ideas in order to increase sales and morale.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Director of Operations
Chartwells Compass Group
07.2022 - 06.2023
- Oversaw day-to-day production activities in accordance with business objectives.
- Oversaw successful implementation of operational strategies and policies to drive organizational growth and productivity.
- Developed systems and procedures to improve operational quality and team efficiency.
- Collaborated with senior management to develop and execute long-term corporate goals and objectives.
- Monitored budget and utilized operational resources.
- Achieved team goals through formalized training plans, coaching, and performance management.
- Negotiated with vendors, suppliers and other stakeholders to acquire mutually beneficial contracts and agreement.
- Established and monitored quality assurance standards to achieve operational excellence.
- Defined, implemented, and revised operational policies and guidelines.
- Worked collaboratively with functional leaders to implement new procedures and corrective actions to improve quality.
- Analyzed customer feedback and identified areas for improvement to drive business success.
- Spearheaded implementation of process improvements and cost-saving initiatives to increase value and maximize profits.
- Interacted well with customers to build connections and nurture relationships.
- Trained and guided team members to maintain high productivity and performance metrics.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
- Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
- Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms.
- Supervised creation of exciting merchandise displays to catch attention of store customers.
Chef Manager
Bon Appetite
01.2021 - 07.2022
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Pitched in to work line during busy periods or in place of sick employees.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented food cost and waste reduction initiatives to save money.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Assisted with menu development and planning.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Set up and broke down kitchen for service.
- Coordinated with team members to prepare orders on time.
- Developed close relationships with suppliers to source best ingredients.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Utilized culinary techniques to create visually appealing dishes.
Lead Cook
Johns Hopkins University
06.2006 - 06.2014
- Supervised line cooks to monitor food safety and order accuracy.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Taught kitchen staff safety protocols and restaurant standards.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Lead Cook
Johns Hopkins University
09.2004 - 01.2021
- Supervised line cooks to monitor food safety and order accuracy.
- Delegated jobs within kitchen depending on restaurant traffic and employee skill.
- Taught kitchen staff safety protocols and restaurant standards.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Education
Associate of Applied Science - Culinary Arts
Stratford University
Falls Church, VABachelor of Arts - Restaurant And Culinary Management
Stratford University
Falls Church, VA05.2016
Skills
- Employment Law
- Manage Budgets
- Time Management
- Operational Efficiency and Safety
- Financial Controls Implementation
- Customer Service
- Order Supplies
- Supply Chain Management
- Microsoft Office
- Health Code Requirements
- Profit Target Achievement
- Cooking Techniques
- Standard Operating Procedures Proficient
- Recipe Development
- Chef Training Knowledge
- Food Allergies
- Sanitation Expertise
- Servsafe Manager
- Catering Services
- Staff Scheduling
- Labor and Overhead Cost Estimation
- Inventory Management Software
- Front of House Management
- Monitoring Food Preparation
Affiliations
- Member of American Culinary Foundation
- Certified Tourist Ambassador for the State of Maryland
Certification
ServSafe Certified
Volunteer Experience
Samaritan Women's House
- Assisted instructors of Stratford University with a volunteer trip to the Samaritan Women's House.
- Served a plated dinner for a fundraiser for over 50 guests.
Stratford Networking Event
- Assisted instructors of Stratford University with planning, coordinating, and executing the event.
- Volunteered in a chef cook off competition to raise money for charity.
- Network with various industry professionals.
Timeline
Director of Operations
Chartwells Compass Group
07.2022 - 06.2023
Chef Manager
Bon Appetite
01.2021 - 07.2022
Lead Cook
Johns Hopkins University
06.2006 - 06.2014
Lead Cook
Johns Hopkins University
09.2004 - 01.2021
Associate of Applied Science - Culinary Arts
Stratford University
Bachelor of Arts - Restaurant And Culinary Management
Stratford University