Dy’Ante Reddick
Callahan,FL
Summary
While I've proven my self as a High functioning functioning financial Chef. My heart is in a kitchen. Im a nurturing, molding, culinary mentor that teaches teams of chefs how culinary is done correctly. This translates to so many other skills in operations.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Senior Kitchen Manager
Coopers Hawk Winery
01.2022 - Current
- This is transitional employment post-covid-19 pandemic
- Supplemental along with my personal/private Chef
- This company is offering to move me directly into management
- However, I’m looking for a career path that moves parallel to my culinary management experience
Multi Unit/ Multi Brand Operations Consulting Chef
K&D’s
01.2013 - 12.2021
- Resturant consulting contract for Tsukuro to create menus
- Opened and operated for the first year while simultaneously hiring, developing, and training the future culinary management team
- Also serviced other brands under contract
- Analysed, advised, strategized, & implemented the following:
- Menu development
- Personal chef
- Traveling chef
- Working with chefs
- Teaching South American/ Mexican, French Traditional, Asian, East meets West, Tapas, American Regional, French American, as well as Euro American
- Specialized in being a strategic recruiter, teacher/ coach
- Motivated management teams
- Taught how to build culture that cultivates success
Operations Director & Corporate Chef (transitioned too Consultant_ongoing)
Burger and Beer Franchise Group
Jupiter, USA
06.2014 - 02.2018
- Company Overview: Jupiter, FL
- Worked as BOTH Operations Director and Corporate Chef for a new franchising brand, opening 3 locations with dual roles
- I left shortly after the company was purchased by an equity group
- I've assisted with opening a few locations after my departure in 2016
- I've also contracted short term to train managers and a corporate chef of a new franchisee after 2016
- During my time at Burger and Beer:
- Created a theoretical cost for a newly franchising brand
- Seasonal menu updates with complete training guide in PDF format as well as new menu demonstrations directly with all culinary management
- Worked in a collaborative manner with franchises/franchisees and directly with owners
- Conducted monthly audits of all 7 locations ($4 million average per unit) reporting all information and recommendations directly to franchise owners in an effort to maintain the highest standards of hospitality, guest service, and financial performance
- Created new management and staff training tools and guidelines for a new franchising brand
- Developed a training team by identifying highly skilled staff and managers within the brand in addition to mentoring them
- Opened and trained all kitchen management and staff for 7 openings
- Worked directly with the store opening team and all departments to ensure successful openings
- Regularly visited and aided in maintaining a successful location
- Held weekly meetings with each unit on behalf of franchises: reviewing all key performance indicators
- Created tools to track KPI's and mentored General Managers to be able to use the tools to be proactive
- Then followed up with owners and management
- Negotiated and approved several vendor(s) & contracts for the B and B brand, which included being tasked with sourcing & opening the 1st franchisee outside of F.L located in San Juan P.R
- And doing so within all brand specifications
- Worked closely with marketing to ensure timely execution of all marketing initiatives
- Jupiter, FL
Executive Chef
Trulucks Seafood, Steak & Crab
Fort Lauderdale, USA
06.2012 - 08.2013
- Company Overview: Fort Lauderdale, FL
- Prior to joining the company, the culinary department received scores below a 76% on its internal audit for more than two years
- My first audit after coming on board the kitchen received a 91% score
- Streamlined menu cultivation to cross utilize ingredients reducing food and the labor costs
- Identified any “gaps” in menu price adjustment systems that were costing the restaurant between $800-$1,800 per week
- Restructured Aloha System, categorizing menu items as a phase one in creating a trackable, accurate mix for determining a correct theatrical food cost
- Fort Lauderdale, FL
Chef de Cuisine
Tarpon Bend
Fort Lauderdale, USA
06.2008 - 05.2012
- Company Overview: Fort Lauderdale, FL
- $5 million-Fresh American Sea Food Restaurant (Total "scratch" kitchen):
- Responsibilities Included:
- The development of management, & staff
- Personal accountability
- Multiple-specific cost lines "P&L"
- Multi-unit accountability (3)
- Set and tracked goals $5-$9 million restaurants
- R&D, Costing, Plating
- Developed & maintained organizational tracking tools (Excel)
- All typical Chef/ KM duties i.e
- Vendor reviews
- Acceptance /termination, weekly cost comparisons, quality control, management, and staff scheduling
- Fort Lauderdale, FL
Executive Chef
Legal Sea Foods, Inc.
Boca Raton, USA
06.2005 - 06.2008
- Company Overview: Boca Raton, FL
- Hired as Kitchen Manager and then promoted to Sous Chef within one year
- Promoted to Executive Sous Chef in 2007
- One of the first managers chosen to receive “High-Bred” training for chefs to learn FOH responsibilities
- Given a location (no promotion) without a Chef for one (1) year while company prepared to down size two restaurants
- I saw this as an opportunity to hone my skills and ready myself for the Chef role
- Organizing and tracking of 100+ employees: training/certification documents, all new hire paperwork, hourly timecard maintenance, absences, vacation payouts, etc
- Financial responsibility included: monthly audits, budget review, forecasting and input of profit and loss, spreadsheets, sales forecasting, theoretical money vs
- Actual money, and forecasting and explanation
- Creation of a weekly cost-effective chef menus to showcase culinary creativity
- Follow through with overall adherence to strict company and H.A.C.C.P procedures with hand held digital thermometers (directly tracked on computer, which was documented daily on over 100 items, as well as monthly inspections with a minimum acceptable score of 91% or better
- Promotion to training manager with responsibilities for rolling out new menu items and procedures to both the management and staff
- Boca Raton, FL
Chef de Partie
Do&Co International Catering
Miami, USA
03.2001 - 07.2005
- Company Overview: Miami, FL
- Worked on-call (when available) and utilized vacation time to work events
- Miami, FL
Sous Chef
Seminole Hard Rock Hotel & Casino
Hollywood, USA
05.2004 - 06.2005
- Company Overview: Hollywood, FL
- As Lead Sous Chef of 4, I was responsible for all kitchen operations, P&L, and leadership of up to 22 kitchen staff
- Managed opening of new establishment budget and ensured impeccable quality of back of the house service, inventory, sanitation, and final product(s)
- Ordering P&L
- Schedules including management, event and Menu planning
- Created insightful plans to help better organize and open a new casino concept in Florida
- Total involvement in the opening and running of multiple outlets from concept creation to opening day
- Hollywood, FL
Sous Chef
P.F. Chang's China Bistro
Boca Raton, USA
08.1999 - 05.2002
- Company Overview: Boca Raton, FL
- Responsible for all kitchen operations and leadership of up to 25 kitchen staff
- Managed budget and ensured impeccable quality of back of the house service, inventory, sanitation, and final product
- Worked with fellow chefs to deliver controlled expenses on or below budget every quarter
- Created insightful plans to help better organize and open a new establishment
- Boca Raton, FL
Internship
Do&Co international Catering
03.2001 - 05.2001
- Internship Included:
- Restaurants
- Casinos and Bars
- International Event Catering
- Airline Catering
- Cross-trained in all aspects of running a fine dining establishment
- Traveled wherever necessary in order to provide guests with a properly executed catered event
- After completion, I was asked to become a Chef with the Formula One Grand Prix Race Car event, managing a catered Jaguar box for the VIP investors
Education
Associate of Arts - Culinary
Johnson & Wales
Miami, FL01.2002
Skills
- Multi Unit
- Menu design
- Large scale Banquet and Catering
- High volume 10mil
- Excel & Word
- High functioning multitasking
- High Level Communication
Certification
- ServSafe
- Food Handler Certificate
Timeline
Senior Kitchen Manager
Coopers Hawk Winery
01.2022 - Current
Operations Director & Corporate Chef (transitioned too Consultant_ongoing)
Burger and Beer Franchise Group
06.2014 - 02.2018
Multi Unit/ Multi Brand Operations Consulting Chef
K&D’s
01.2013 - 12.2021
Executive Chef
Trulucks Seafood, Steak & Crab
06.2012 - 08.2013
Chef de Cuisine
Tarpon Bend
06.2008 - 05.2012
Executive Chef
Legal Sea Foods, Inc.
06.2005 - 06.2008
Sous Chef
Seminole Hard Rock Hotel & Casino
05.2004 - 06.2005
Chef de Partie
Do&Co International Catering
03.2001 - 07.2005
Internship
Do&Co international Catering
03.2001 - 05.2001
Sous Chef
P.F. Chang's China Bistro
08.1999 - 05.2002
Associate of Arts - Culinary
Johnson & Wales