Douglas W. X. Kompare
Jacksonville,FL
Summary
Effectively manage personnel and business operations to handle demanding food and beverage needs while maximizing customer service standards. Trained in preparing and handling food, organizing inventory and optimizing customer relations. Diplomatic in addressing customer concerns and resolving issues.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Chef's Assistant
Clean Slate Hospitality/Jacksonville Zoo
09.2022 - Current
- Set and enforced performance and service standards that improved both health department scores and guest satisfaction scores.
- Received, inspected and verified food and kitchen inventory which improved product quality and reduced loss on inventories.
- Limited portion sizes and used garnishes to control food costs.
- Helped design, create and implement outlet menu changes that attracted customers and increased sales revenue in a 5,000 guest per day zoo.
- Supported senior chefs with creative meal planning and recipe development for fine dining events up 1,500 guests.
Banquet Captain
WGV Renaissance Resort
01.2018 - Current
- Overseeing banquet operations: managed 15-25 employees for room setups, plated and buffet meals, bar setup and operations for groups up to 3000 guests. Duties also included nightly inventories and cash reconciliations.
- Liaised with venue management to monitor logistics and timelines
- Supervised and mentored kitchen and serving staff
Line cook
Serenata Beach Club
02.2017 - 01.2018
- Prepped and cooked all menu items on all stations
- Solely in charge of the operations of the Sea Turtle Cafe, the casual poolside restaurant serving 1500 members daily.
- Ran all cafe operations including : open restaurant daily, and complete breakdown nightly, including inventory, sales, labor.
- Developed strategies to enhance catering and retail food service revenue and productivity goals, which increased member room service sales by almost 40%. This included holiday programs like Thanksgiving Turkey dinner or Easter brunch at home!
- Assisted in developing new menu items to reflect restaurant's style and standards.
Line cook
Caddyshack Restaurant
02.2015 - 02.2017
- Worked every station in the kitchen in a high volume restaurant
- Created specials and soups.
- Designed and prepared menus for private events and banquets for up to 5000 guests, including Bill Murray's St. Vincent's Hospital Charity Celebrity Golf Tournament.
Personal Chef
01.2010 - 01.2015
- Created and cooked weekly menus for a vegetarian family
- Planned menus, shopped, cooked making sure each menu was healthy and delicious for a family of four, and often times up to eight guests as well.
- In excess of 84 meals prepared weekly, including specified dietary need meals.
Lead Line cook
Native Sun
01.2008 - 01.2010
- Designed and implemented menus that increased prepared food sales 17% and reduced overall product waste.
Education
B.A. - Public Relations/Broadcast Journalism
Barry University
Miami Shores, FLSkills
- Performance Strategies
- Food Spoilage Prevention
- Quality Control
- Recipe Development
- Guest Relations
- Operation and Control
- Procedure Preparation
- Hospitality Management
- Food Safety and Sanitation
Certification
- Certified Chef, Flying Turtle Catering - 2000 to present
Languages
French
Limited Working
Spanish
Limited Working
Timeline
Chef's Assistant
Clean Slate Hospitality/Jacksonville Zoo
09.2022 - Current
Banquet Captain
WGV Renaissance Resort
01.2018 - Current
Line cook
Serenata Beach Club
02.2017 - 01.2018
Line cook
Caddyshack Restaurant
02.2015 - 02.2017
Personal Chef
01.2010 - 01.2015
Lead Line cook
Native Sun
01.2008 - 01.2010
B.A. - Public Relations/Broadcast Journalism
Barry University