Austen Ono
Nashville,TN
Summary
I'm a versatile Executive Chef with vast experience preparing different cuisines.
Westmoreland is a platinum level that had multi food outlets.
We offered wine dinners,member events, ala cart dinning, banquets, weddings, poolside cafe, tennis, paddle, and golf outings.
My experience as Executive Chef will help me be an asset to selling food products. or be part of a culinary team.
I'm versed in quality seafood, meats, produce, frozen, specialty, dry goods, and paper goods. Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
30
30
years of professional experience
1
1
Certification
Work History
Sales Consultant
Nashville Sysco
Nashville, Tennessee
06.2023 - Current
- Performed cold calls to prospective customers to introduce company offerings.
- Provided detailed product information to customers, including features, prices, and availability.
- Analyzed customer needs and identified solutions to meet their requirements.
Executive Chef
Westmoreland Country Club
Wilmette, IL
12.2014 - 04.2023
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Performed financial analysis and recommended effective methods to cut costs.
Executive Sous Chef
Westmoreland Country Club
Wilmette, IL
07.2007 - 12.2014
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
Executive Sous Chef
Doubletree By Hilton
Skokie, IL
02.2007 - 07.2007
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Monitored quality, presentation and quantities of plated food across line.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Planned and prepared food product orders to maintain appropriate stock levels.
Sous Chef
Doubletree By Hilton Hotel
Arlington Heights, IL
09.2006 - 02.2007
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Checked quality of food products to meet high standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Supervised food preparation staff to deliver high-quality results.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
President
Rising Sun Corporation DBA White Hen Pantry
Chicago, IL
08.1995 - 08.2005
- Analyzed financial statements and forecasts to improve programs, performance and policies.
- Built talent pipeline to support business growth and enduring success.
- Hired, trained and mentored 15 staff members to maximize productivity.
Restaurant General Manager
19th Hole Cafe
Chicago, IL
09.1998 - 08.2002
- Motivated staff through acknowledgment of hard work, achievements and instilling accountability while leading by example.
- Optimized profits by controlling food, beverage and labor costs by establishing portion control and quality standards.
- Priced and ordered food products, kitchen equipment and food service supplies.
- Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
- Managed accounts payable, accounts receivable and payroll.
- Enforced sanitary practices for food handling, general cleanliness and maintenance of dining and kitchen areas.
Education
Accounting and Business Management
University of Illinois At Chicago
Chicago, ILLane Tech HS
Chicago, ILSkills
- Supervision & Leadership
- Organizational Skills
- Problem Resolution
- Relationship Building
- Team Management
- Computer Skills
- Customer Service
Certification
- ServSafe
- Gluten Free Resource Education, Beyond Celiac - 2018
Timeline
Sales Consultant
Nashville Sysco
06.2023 - Current
Executive Chef
Westmoreland Country Club
12.2014 - 04.2023
Executive Sous Chef
Westmoreland Country Club
07.2007 - 12.2014
Executive Sous Chef
Doubletree By Hilton
02.2007 - 07.2007
Sous Chef
Doubletree By Hilton Hotel
09.2006 - 02.2007
Restaurant General Manager
19th Hole Cafe
09.1998 - 08.2002
President
Rising Sun Corporation DBA White Hen Pantry
08.1995 - 08.2005
Accounting and Business Management
University of Illinois At Chicago
Lane Tech HS
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