Summary
Overview
Work History
Education
Skills
Timeline
Generic

Graham McCollum

Pittsburgh,PA

Summary

A seasoned Chef De Cuisine at The Commoner, I bring a blend of creative innovation and leadership, elevating dining experiences through expert seafood preparation and effective team management. My tenure is marked by a significant enhancement in food quality and kitchen efficiency, achieving a notable increase in customer satisfaction and retention. Expert Chef de Cuisine with exceptional skills in managing staff of [Number], ordering and controlling inventory, scheduling, and menu development. Advanced baking and knife capabilities. Sound knowledge of all cooking equipment and techniques. Consistently maintains food and labor costs under allowed budget. Expert Chef de Cuisine with fortes in portion and cost control. Directs kitchen of [Number] waitstaff, dishwashers, cooks and bussers. Consistently works weekends and evenings. Focused and disciplined with well-tuned palate. High-performing Chef offering [Number] years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with [Type] cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational [Language] skills. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level [Job Title] position. Ready to help team achieve company goals.

Overview

5
5
years of professional experience

Work History

Chef De Cuisine

The Commoner
08.2023 - Current
  • Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
  • Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
  • Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
  • Scheduled and supervised all kitchen employees such as dishwashers and waiters.
  • Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
  • Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
  • Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
  • Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
  • Created menus and designed corresponding recipes for [Business Name].
  • Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
  • Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
  • Forecasted seasonal staffing levels and interviewed and hired new staff members.
  • Regularly reviewed customer feedback to identify areas for improvement or adjustments to menu offerings based on preferences or dietary restrictions.
  • Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Collaborated with front-of-house staff to ensure seamless service and exceptional dining experiences for all customers.
  • Created lasting relationships with local purveyors, fostering a sense of community and collaboration within the foodservice industry.
  • Oversaw preparation of creatively-designed recipes for [Business Name].
  • Developed seasonal menus with a focus on sustainability and supporting local farmers, resulting in rave reviews from guests and critics alike.
  • Organized staff training sessions to bolster team cohesion and improve overall knowledge of menu items, cooking techniques, and food safety protocols.
  • Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Hired, managed, and trained kitchen staff.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Placed orders to restock items before supplies ran out.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained well-organized mise en place to keep work consistent.
  • Created recipes and prepared advanced dishes.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Utilized culinary techniques to create visually appealing dishes.
  • Assisted with menu development and planning.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Monitored food production to verify quality and consistency.
  • Coordinated with team members to prepare orders on time.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Disciplined and dedicated to meeting high-quality standards.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Evaluated food products to verify freshness and quality.
  • Set up and broke down kitchen for service.
  • Developed close relationships with suppliers to source best ingredients.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Participated in food tastings and taste tests.
  • Modified recipes to accommodate dietary restrictions and allergies.

Executive Chef

Fish nor Fowl
01.2023 - 08.2023
  • 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.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
  • Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
  • Streamlined kitchen operations with effective inventory management and cost controls.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
  • Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Managed budgeting and financial planning to ensure profitability and sustainable growth.
  • Maintained stringent health and safety standards, passing all inspections with high marks.
  • Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.
  • Coordinated with marketing team to promote special events, resulting in increased bookings and revenue.
  • Implemented staff training programs, raising bar for service excellence and culinary skills.
  • Crafted unique dishes that significantly increased restaurant reputation and customer base.
  • Collaborated with front of house to ensure cohesive and superior guest experience.
  • Enhanced presentation techniques, contributing to visually appealing menu that attracted wider audience.
  • Introduced sustainable seafood program, aligning with environmental values and attracting conscientious diners.
  • Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
  • Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
  • Streamlined kitchen processes for improved efficiency and faster service times.
  • Optimized kitchen layout and equipment use, significantly increasing productivity.
  • Led kitchen operations, ensuring seamless service during high-volume periods.
  • Designed farm-to-table concept that elevated restaurant's market position and appeal.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Implemented food cost and waste reduction initiatives to save money.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Developed close relationships with suppliers to source best ingredients.
  • Evaluated food products to verify freshness and quality.
  • Assisted with menu development and planning.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Monitored food production to verify quality and consistency.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Disciplined and dedicated to meeting high-quality standards.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Set up and broke down kitchen for service.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Utilized culinary techniques to create visually appealing dishes.
  • Coordinated with team members to prepare orders on time.
  • Participated in food tastings and taste tests.

Executive Chef

Poulet Blu
09.2022 - 01.2023
  • 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.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
  • Streamlined kitchen operations with effective inventory management and cost controls.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
  • Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Managed budgeting and financial planning to ensure profitability and sustainable growth.
  • Maintained stringent health and safety standards, passing all inspections with high marks.
  • Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.
  • Developed and implemented waste reduction program, significantly lowering operational costs.
  • Fostered partnerships with local farmers, securing premium ingredients and supporting community.
  • Coordinated with marketing team to promote special events, resulting in increased bookings and revenue.
  • Implemented staff training programs, raising bar for service excellence and culinary skills.
  • Crafted unique dishes that significantly increased restaurant reputation and customer base.
  • Collaborated with front of house to ensure cohesive and superior guest experience.
  • Enhanced presentation techniques, contributing to visually appealing menu that attracted wider audience.
  • Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
  • Boosted staff morale and reduced turnover by implementing recognition and rewards system.
  • Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
  • Streamlined kitchen processes for improved efficiency and faster service times.
  • Led kitchen operations, ensuring seamless service during high-volume periods.
  • Optimized kitchen layout and equipment use, significantly increasing productivity.
  • Designed farm-to-table concept that elevated restaurant's market position and appeal.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Implemented food cost and waste reduction initiatives to save money.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Developed close relationships with suppliers to source best ingredients.
  • Evaluated food products to verify freshness and quality.
  • Assisted with menu development and planning.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Monitored food production to verify quality and consistency.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Disciplined and dedicated to meeting high-quality standards.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Set up and broke down kitchen for service.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Utilized culinary techniques to create visually appealing dishes.
  • Coordinated with team members to prepare orders on time.
  • Participated in food tastings and taste tests.

Sous Chef

The Commoner
01.2020 - 09.2022
  • 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.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
  • Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
  • Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
  • Coordinated with front-of-house staff to ensure cohesive dining experience, addressing any customer concerns with prompt and effective solutions.
  • Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
  • Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
  • Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
  • Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
  • Fostered positive working environment, encouraging teamwork and open communication among staff.
  • Monitored food production to verify quality and consistency.
  • Assisted with menu development and planning.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Utilized culinary techniques to create visually appealing dishes.
  • Coordinated with team members to prepare orders on time.
  • Disciplined and dedicated to meeting high-quality standards.
  • Participated in food tastings and taste tests.
  • Set up and broke down kitchen for service.
  • Evaluated food products to verify freshness and quality.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Implemented food cost and waste reduction initiatives to save money.

Education

Associate of Arts - Culinary

Culinary Institute of America
Hyde Park, NY
09.2013

Skills

  • Seafood Preparation
  • Plating techniques
  • Vegetable cookery
  • Leadership Qualities
  • Food Safety
  • Kitchen Sanitation
  • Knife Skills
  • Sanitation protocols
  • Team Management
  • Knowledge of cooking equipment
  • Kitchen Operations
  • Culinary expertise
  • Creativity and Innovation
  • Butchery skills
  • Food presentation
  • Allergen awareness
  • Food Safety Standards
  • Grilling Techniques
  • Roasting methods
  • Menu development
  • Sauce making
  • Recipe creation
  • Nutrition knowledge
  • Ingredient Sourcing
  • Pastry Skills
  • Food trends awareness
  • Fine-dining expertise
  • Braising Techniques
  • Steaming Techniques
  • Food spoilage prevention
  • International Cuisine
  • Wine pairing knowledge
  • Frying methods
  • Menu pricing strategy
  • Cost Reduction
  • Menu Planning
  • Inventory Rotation
  • Food Safety Regulations
  • Process Improvements
  • Sanitation Standards
  • Nutritional knowledge
  • Kitchen Management
  • Menu Supervision
  • Cost Control and Budgeting
  • Staff Training
  • Banquets and catering
  • Customer Retention
  • Workflow Coordination
  • Purchasing
  • Equipment Maintenance
  • Workflow Optimization
  • Grilling
  • Waste Reduction
  • Cost Management
  • Purchasing management
  • Forecasting and planning
  • Plating and presentation
  • Vendor Relations
  • Professional Networking
  • Cost Control
  • Performance Assessments
  • Ingredient Selection
  • Signature dish creation
  • Resource Management
  • Budget Development
  • Regulatory Compliance
  • Resource Allocation
  • Cleaning and sanitation
  • Recipes and menu planning
  • Relationship Building
  • Portion and cost control
  • Kitchen Staff Management
  • Food Handlers Card
  • Staff Performance Assessments
  • Food Production
  • Teamwork and Collaboration
  • Customer Service
  • Problem-Solving
  • Time Management
  • Attention to Detail
  • Food Preparing, Plating, and Presentation
  • Multitasking Abilities
  • Reliability
  • Excellent Communication
  • Customer Satisfaction
  • Organizational Skills
  • Team Collaboration
  • Team Leadership
  • Creative Thinking
  • Active Listening
  • Effective Communication
  • Adaptability and Flexibility
  • Decision-Making
  • Kitchen Safety
  • Safe Food Handling
  • Food Preparation

Timeline

Chef De Cuisine

The Commoner
08.2023 - Current

Executive Chef

Fish nor Fowl
01.2023 - 08.2023

Executive Chef

Poulet Blu
09.2022 - 01.2023

Sous Chef

The Commoner
01.2020 - 09.2022

Associate of Arts - Culinary

Culinary Institute of America

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Graham McCollum