Summary
Overview
Work History
Education
Skills
Timeline
Generic

Keyone Weathers

Charlotte,NC

Summary

Dynamic Executive Chef with a proven track record at Compass Group USA, excelling in menu development and cost control. Recognized for enhancing customer satisfaction through innovative dishes and effective team training. Strong expertise in food safety and a commitment to fostering a collaborative kitchen environment, ensuring high-quality service and operational efficiency.

Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.

Overview

10
10
years of professional experience

Work History

Executive Chef

Compass Group USA
12.2023 - Current
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

Executive Sous Chef

Piper Glen Country Club
08.2022 - 12.2023
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Evaluated employee performance regularly providing guidance towards improvement as necessary.
  • Managed inventory control, reducing food waste and optimizing budget allocation.

Sous Chef/Manager on Duty

SoVi Dining Hall
08.2019 - 07.2021
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

Lead Line Cook

Master Golf Tournament
04.2015 - 04.2019
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.

Education

Food Services Management

Johnson & Wales University
Charlotte, NC
02-2016

Skills

  • Food safety
  • Menu planning
  • Cost control
  • Menu development
  • ServSafe certification

Timeline

Executive Chef

Compass Group USA
12.2023 - Current

Executive Sous Chef

Piper Glen Country Club
08.2022 - 12.2023

Sous Chef/Manager on Duty

SoVi Dining Hall
08.2019 - 07.2021

Lead Line Cook

Master Golf Tournament
04.2015 - 04.2019

Food Services Management

Johnson & Wales University

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