Douglas Barnes
North Miami,FL
Summary
Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
33
33
years of professional experience
1
1
Certification
Work History
Culinary Professional Sous Chef
Yard House
Miami Beach, United States
01.2015 - Current
- Monitored temperatures of prepared food and cold-storage areas.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Made meals in accordance with company standards and requirements.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Monitored quality, presentation and quantities of plated food across line.
- Improved performance of team members resulting in high-quality meals produced daily.
- Received and stored food and supplies.
- Set up work stations prior to opening to minimize prep time.
FOH Manager Macys Taste Bar at Aventura
Event Catering
, United States
01.2013 - 01.2015
- Ensures compliance with all Food and Beverage policies, standards, and procedures.
- Responsible for training all the staff in the current and seasonal menu, for proper execution, quality, and customer satisfaction.
- The elevated level of food quality in the Taste Bar is reflected in Secret Shopper reports, with multiple scores of 100% in food quality.
- Maximized employee efficiency through cross-training opportunities.
Restaurant Manager
Event Catering
Miami, United States
01.1997 - 01.2015
- Developed strategies to maximize customer satisfaction and increase sales in catering services.
- Oversaw the design and update of catering menus and promotional materials, ensuring they reflect current offerings and trends.
- Negotiated contracts with vendors and suppliers, achieving cost-effective arrangements without compromising quality.
- Conducted staff performance evaluations, providing feedback and coaching to enhance service quality.
- Priced and ordered food products, kitchen equipment, and food service supplies.
- Resolved problems or concerns to satisfaction of involved parties.
- Managed inventory levels of food supplies required for upcoming catered events.
- Scheduled, organized and led food tastings to facilitate selections and surpass expectations.
Kitchen Manager
Macys Taste Bar at The Falls
, United States
01.2011 - 01.2013
- Achieved restaurant profitability in 2011–2012 by cutting food and labor costs by 5%, while increasing sales, food/service quality, and guest satisfaction.
- Implemented a training and sales drive program to help The Falls Taste Bar achieve the highest guest check average in the region.
- Oversaw the development and training of team members for kitchen and supervisor positions.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Trained new employees to perform duties.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
Executive Chef
Macys Royal Palm Café
, United States
01.1997 - 01.2011
- Created daily specials based on seasonal ingredients and customer feedback.
- Develop new menus for the dining room, buffet, happy hour, and catering events.
- Created relationships with surrounding office buildings.
- Witch started an annual event that doubled sales and generated a new customer base.
- Increased sales from an annual loss of $200,000 to an annual profit of $2,000 in one year by implementing a new sales drive program.
- Created a catering opportunity with FIU's MBA Business School that generated an additional $24,000 to $30,000 in revenue monthly.
- Decreased food costs from 39% to 31% in 4 months.
- Increased sales of the buffet from 20% of total sales to 55% of total sales.
Sous Chef
Total Food Service Miami Dade Community College
, United States
01.1995 - 01.1997
- Assisting in the basic preparation of food under the with the Head Chef
- Daily operation duties
- Scheduling
- P&L's
Assistant Manager in Training
Total Food Service Miami Dade Community College
, United States
01.1994 - 01.1995
- Managed product ordering and invoice payments
- Handled inventory control
- Reserved and executed catering events on campus
Food Associate
Total Food Service Miami Dade Community College
, United States
01.1992 - 01.1994
- Responsible for food production.
- Food vendor.
- Cashier
- Cooking
Education
High School Diploma -
American Senior High School
Miami, FL06-1992
Skills
- Food Production
- Purchasing/Procurement
- Customer Satisfaction
- Food Quality
- Catering Services
- Food Services
- Inventory Management
- Cost Control
- Sanitation
- Food purchasing
- Staff training
- Cross-training
- Profit & Loss
- Training/Teaching
- Menu Development
Certification
Basic Vocational Certificate
Timeline
Culinary Professional Sous Chef
Yard House
01.2015 - Current
FOH Manager Macys Taste Bar at Aventura
Event Catering
01.2013 - 01.2015
Kitchen Manager
Macys Taste Bar at The Falls
01.2011 - 01.2013
Restaurant Manager
Event Catering
01.1997 - 01.2015
Executive Chef
Macys Royal Palm Café
01.1997 - 01.2011
Sous Chef
Total Food Service Miami Dade Community College
01.1995 - 01.1997
Assistant Manager in Training
Total Food Service Miami Dade Community College
01.1994 - 01.1995
Food Associate
Total Food Service Miami Dade Community College
01.1992 - 01.1994
Basic Vocational Certificate
High School Diploma -
American Senior High School
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