Summary
Overview
Work History
Skills
Timeline
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Eric Kadle

Palmetto,Florida

Summary

Forward-thinking professional offering more than 35 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven management skills.

Overview

16
16
years of professional experience

Work History

Chef/General Manager

Sea Hut Restaurant
05.2021 - Current
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Implemented effective cost-saving measures to reduce overhead expenses without compromising quality or service.

Assistant Manager

IHOP
12.2019 - 05.2021
  • Transmitting daily #s to the DM, Doing daily reports in Aztec and Rosenet, Daily inspection of all operating equipment, Supervision of all staff members, Controlling daily operating cost, Following strict sanitation procedures, Serve Safe Certification
  • Improved customer satisfaction by addressing and resolving complaints promptly.
  • Developed strong working relationships with staff, fostering a positive work environment.
  • Managed inventory levels to minimize stockouts while reducing overhead costs.
  • Conducted employee performance evaluations, providing constructive feedback for growth and development.
  • Maintained a clean, safe, and organized store environment to enhance the customer experience.
  • Scheduled staff shifts to ensure proper coverage during peak shopping hours without exceeding labor budgets.
  • Implemented staff training programs, enhancing product knowledge and improving customer service skills.
  • Boosted employee morale by recognizing outstanding performance and celebrating team accomplishments.
  • Oversaw daily cash reconciliations, ensuring accurate financial reporting and minimizing discrepancies.

Chef

Adair Country Inn
04.2016 - 10.2019
  • Running total kitchen operation for a small New England B&B, Creating and pricing of seasonal menus, Catered event planning and supervision, Ordering food for weekly operations, Cost control for food as well as staff, Serve Safe Certification
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Spearheaded successful catering events, showcasing the restaurant''s signature dishes while maintaining impeccable standards of service.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Regularly updated menu offerings based on customer preferences, driving repeat business for the establishment.
  • Introduced unique fusion cuisine concepts that garnered widespread praise from both customers and food critics alike.

Outside Sales Associate

Fastenal
11.2014 - 04.2016
  • Attending to my book of business, Taking care of customer needs, Ordering and delivering customers products, Implementation of solutions to customers problems, Expanding my customer base
  • Increased sales revenue by cultivating strong relationships with clients and identifying their needs.
  • Developed new business opportunities for increased market share through cold calling and prospecting strategies.
  • Enhanced customer satisfaction by promptly addressing concerns and finding effective solutions to problems.

Breakfast Chef

Rabbit Hill Inn
04.2011 - 12.2014
  • Planning daily menu items, Preparing meals, Proper sanitation of kitchen
  • Enhanced customer satisfaction by preparing high-quality breakfast dishes in a timely manner.
  • Collaborated with the culinary team to develop innovative breakfast menu items that attracted new clientele.
  • Implemented creative plating techniques, enhancing the presentation of dishes and elevating the dining experience.
  • Adapted recipes to accommodate guest dietary restrictions, resulting in improved customer satisfaction rates.

Owner / Chef

Bailiwicks Fine Restaurant Wine & Martini Bar
11.2007 - 12.2009
  • Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
  • Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
  • Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
  • Implemented marketing strategies to increase brand awareness and attract new customers.
  • Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
  • Managed day-to-day business operations.
  • Scheduled employees for shifts, taking into account customer traffic and employee strengths.

Chef

Riverglen Assisted Living
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.

Skills

  • A Chef of 35 years
  • Meal Preparation
  • Menu Development
  • Signature Dish Creation
  • Cost Control
  • Equipment Maintenance
  • Food Safety and Sanitation
  • Recipes and Menu Planning
  • Food Inventories
  • Kitchen Management
  • Butchering
  • Inventory control, food cost
  • Management of a staff of 20 people
  • Serve Safe Manager certified
  • Banquets and Catering

Timeline

Chef/General Manager

Sea Hut Restaurant
05.2021 - Current

Assistant Manager

IHOP
12.2019 - 05.2021

Chef

Adair Country Inn
04.2016 - 10.2019

Outside Sales Associate

Fastenal
11.2014 - 04.2016

Breakfast Chef

Rabbit Hill Inn
04.2011 - 12.2014

Owner / Chef

Bailiwicks Fine Restaurant Wine & Martini Bar
11.2007 - 12.2009

Chef

Riverglen Assisted Living

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Eric Kadle