Harold Osborne 3rd
Antioch,Tennessee
Summary
Creative and detail-oriented culinary professional with extensive experience in menu development and staff leadership. Committed to enhancing guest satisfaction through innovative cuisine and effective kitchen management.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Head Line Chef
106 Jefferson/Baker and Able
Huntsville, AL
01.2023 - 09.2023
- Supervised kitchen operations and optimized staff workflow to enhance service delivery.
- Developed and implemented seasonal menu items to elevate guest dining experience.
- Coordinated food preparations during peak hours to maintain quality and efficiency.
Executive Banquet Chef
Church Street family
Huntsville, AL
10.2022 - 01.2023
- Created diverse banquet menus accommodating various dietary preferences and cultural cuisines.
- Collaborated with event planners to design tailored dining experiences for special occasions.
- Supervised kitchen staff to uphold rigorous food safety and sanitation standards.
Executive Chef
Ellingston Place Soda Shop
Nashville, TN
12.2021 - 09.2022
- Created seasonal menus that catered to diverse customer preferences, enhancing dining experience.
- Managed kitchen staff, ensuring efficient workflow and high-quality food preparation.
- Oversaw inventory management and supply ordering to maintain seamless kitchen operations.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Performed financial analysis and recommended effective methods to cut costs.
- Monitored inventory levels of food items to maintain adequate supplies.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Monitored quality, presentation, and quantities of plated food across line.
- Provided guidance and support for Sous Chefs during peak service hours.
- Created recipes, incorporating various techniques, to build flavor, and unique visual appeal.
- Coordinated and executed menu planning, recipe development, and daily restaurant operations.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Created daily specials based on seasonal ingredients and customer feedback.
- Optimized kitchen processes to reduce wait times, enabling service of additional guests.
- Coordinated with front-of-house staff regarding reservations and table management.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Utilized local, fresh food products to support local economies and showcase community support.
- Participated in industry conferences and culinary competitions as a representative of the restaurant.
- Monitored meals served for temperature and visual appeal.
Sous chef
Music City Sheraton
Nashville, TN
09.2018 - 11.2021
- Collaborated with head chef to develop seasonal menus, elevating guest dining experience.
- Led kitchen staff in food preparation and service, enhancing overall workflow.
- Prepared and plated high-quality dishes for hotel guests and events.
- Trained new kitchen staff in cooking techniques and safety protocols, ensuring compliance and skill development.
- Monitored food safety standards to comply with health regulations consistently.
- Assisted in inventory management, ordering supplies, and minimizing waste.
- Coordinated with front-of-house staff to streamline service during peak hours.
- Maintained cleanliness and organization of kitchen equipment and workstations.
Education
High School Diploma -
Redan High School
Stone Mountain, GA06-1989
Skills
- Kitchen operations
- Menu development
- Recipe creation
- Culinary creativity
- Food safety compliance
- Food preparation
- Dish preparation
- Sanitation standards
- Allergy awareness
- Food presentation
- Event planning
- Special event catering
- Cost management
- Budget control
- Cost control
- Inventory management
- Inventory control
- Vendor relations
- Portion control
- Waste reduction
- Farm to table
- Time management
- Workflow optimization
- Problem solving
- Team management
- Staff management
- Team leadership
- Creative innovation
- Attention to detail
- Portion control
- Inventory management
- Workflow optimization
- Team leadership
Certification
- Serve Safe exp. 2030
Timeline
Head Line Chef
106 Jefferson/Baker and Able
01.2023 - 09.2023
Executive Banquet Chef
Church Street family
10.2022 - 01.2023
Executive Chef
Ellingston Place Soda Shop
12.2021 - 09.2022
Sous chef
Music City Sheraton
09.2018 - 11.2021
High School Diploma -
Redan High School