Harold Jarvis
Chef
Fairborn,OH
Summary
Dedicated and commendable Chef Manager with an Associate of Applied Sciences in Culinary Arts and 15+ years of experience specializing in kitchen operations management, off-premise catering management, and restaurant management. Skillful professional, adept at menu planning, inventory & purchase management, events planning, staff management, and guest experience enhancement. Equipped with excellent organizational and culinary skills to maximize operational efficiency. High-performing Chef offering 30 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
19
19
years of professional experience
2
2
years of post-secondary education
Work History
Chef
Top of the market Restaurant
Dayton, OH
04.2021 - Current
- Duties include off, premise, catering on-premise, catering to up to 350 people working the deli, placing orders for catering and deli, costing our, catering menu and events signing tasks for staff, cleaning responsibilities, food prep meeting with owners to develop new menus and recipes
- Cater for 350+ people working at the deli through effective order management, catering menu creation, and event planning, resulting in of clients satisfied with catering service.
- Achieved cost reduction targets by negotiating with suppliers for better pricing on key ingredients
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation
- Developed innovative recipes, attracting new clientele and increasing overall sales
- Regularly updated menu offerings based on customer preferences, driving repeat business for the establishment
- 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
- Placed orders to restock items before supplies ran out
- Oversaw grill, stove, and oven, and cleaned equipment after every shift
- Checked freezer and refrigerator prior to each shift to verify correct temperatures
- Handled and stored food to eliminate illness and prevent cross-contamination
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
Chef Supervisor
Bethany Lutheran Village
Dayton, OH
07.2018 - 04.2021
- Prep food, create recipes, work line, and order produce.
- ServSafe certified.
- Reviewed vendor contracts to negotiate better pricing on ingredients, lowering operational costs while maintaining quality standards
- Modified recipes to accommodate dietary restrictions and allergies
- Evaluated food products to verify freshness and quality
- Developed new recipes and flavor combinations to enhance customer dining experience
- Maintained a clean and sanitary kitchen environment, ensuring compliance with health codes and regulations
- Maintained up-to-date knowledge of current culinary trends and techniques
- Trained kitchen staff to perform various preparation tasks under pressure
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques
Chef Manager
AJ Café
Baltimore, MD
10.2016 - 06.2018
- Collaborated with P&L to set up budgets for future periods to help with forecasting business and labor.
- Grew sales of unit through consistent customer service and high food standards, seeing an average of 25% growth
- Maintained targeted food cost of 44% or lower.
- Created varied menus weekly, satisfying as many clients as possible.
- Coordinated ordering of all small wares, equipment, and repairs while staying within budgetary constraints.
- Established positive relationships with local suppliers to secure fresh produce and support the community economy.
- Developed comprehensive menus with a focus on seasonal ingredients and regional flavors, resulting in a unique dining experience.
Operations Manager
First Watch, The Daytime Café
Baltimore, MD
01.2013 - 10.2016
- Scheduled and managed a staff of over 20 servers and cooks, synchronizing both front of the house and back of the house to ensure efficient service
- Managed and oversaw restaurant operations by scheduling and overseeing 20+ serving staff, synchronizing both front and back of house, and supervising daily service to maintain a high standard of guest retention
- Helped hire and train all new staff, as well as mentor and coach shift-leading trainers
- Ensured that all prep recipes followed to First Watch standards
- Coached back-of-house employees to run the line more efficiently, by cross-training and promotion
- Increased customer satisfaction scores by at least 10% per period by sustaining excellent service and food standards.
Kitchen Manager
Bo Brooks Restaurant and Catering
Baltimore, MD
01.2012 - 01.2013
- Purchased food and inventory for restaurant and catering averaging 150,000.00
- Planned menus for each catering event two to three each month
- Supervised staff of 25 back-of-house members
- Organized various events to be held off-premises, with the largest event garnering 500 guests
- Coordinated restaurant food truck to serve meals at athletic events.
- Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling
- Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications
Off-Premise Catering Manager
La Fontaine Bleue
Baltimore, MD
01.2010 - 01.2012
- Optimized inventory management processes, reducing waste while maintaining adequate stock levels for all events
- Coordinated logistics for multiple events simultaneously, maintaining seamless operations and timely execution
- Proactively addressed any issues or concerns from clients or staff members promptly and professionally resolved them
- Achieved increased client retention rates by providing exceptional customer service throughout the event planning process
- Collaborated with clients to create customized menus tailored to their specific preferences and needs
- Led monthly team meetings to discuss ongoing projects, address concerns, and promote a positive workplace culture
- Developed comprehensive event proposals that clearly outlined deliverables, timelines, budget requirements based on client input
Head Chef
Turp’s Sports Bar and Restaurant
Baltimore, MD
06.2005 - 07.2010
- Worked with team of six. Was reasonable for overseeing food for restaurant and off premise catering for up to 350 people. Creating special and new menu items. Ordering food for restaurant and catering. Training staff on new items.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area
Education
Associate of Arts -
Baltimore International College
Baltimore, MD 03.2005 - 06.2007
Skills
Banquet Service Management
undefinedPersonal Information
Work Permit: Authorized to work in the US for any employer.
Timeline
Chef
Top of the market Restaurant
04.2021 - Current
Chef Supervisor
Bethany Lutheran Village
07.2018 - 04.2021
Chef Manager
AJ Café
10.2016 - 06.2018
Operations Manager
First Watch, The Daytime Café
01.2013 - 10.2016
Kitchen Manager
Bo Brooks Restaurant and Catering
01.2012 - 01.2013
Off-Premise Catering Manager
La Fontaine Bleue
01.2010 - 01.2012
Head Chef
Turp’s Sports Bar and Restaurant
06.2005 - 07.2010
Associate of Arts -
Baltimore International College
03.2005 - 06.2007
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