Ian Arnold
Weirsdale,Florida
Summary
High-performing Chef with years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
18
18
years of professional experience
Work History
Head Chef
Mission Inn Resort & Club
Howey-in-the-Hills, FL
01.2019 - 03.2022
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Managed and trained kitchen staff.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Mentored kitchen staff to prepare each for demanding roles.
- This kitchen not only produced the food for the fine dining restaurant but also the bar La Margarita, as well as room service.
- I also served as the safety coordinator for the culinary department over the resort.
- I worked as the pastry chef producing the monthly birthday cakes for the members.
- I filled in for the banquet department taking care of the after party BEO functions.
Chef
The Monarch At Royal Highlands
Leesburg, Florida
06.2015 - 01.2020
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Chef Instructor
Belle Glade Country Cub
The Villages, FL
10.2014 - 06.2015
- Motivated new employees to achieve new levels of skill in diverse kitchen tasks.
- Monitored food production for quality, safety and adherence to establishment standards.
- Maintained clean, neat and well-sanitized kitchen.
- Coached junior chefs on cooking techniques and performance strategies.
Chef Instructor
Orange Blossom Country Club
The Villages, FL
01.2015 - 02.2015
- Motivated new employees to achieve new levels of skill in diverse kitchen tasks.
- Monitored food production for quality, safety and adherence to establishment standards.
- Maintained clean, neat and well-sanitized kitchen.
- Coached junior chefs on cooking techniques and performance strategies.
Chef
Bonifay Country Club
The Villages, FL
06.2014 - 10.2014
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Executive Chef
Jeffrey Paul's Chophouse
Eustis, FL
05.2005 - 06.2014
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Scheduled and received food deliveries, adhering to food cost and budget.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified compliance in preparation of menu items and customer special requests.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Collaborated with staff members to create meals for large banquets.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
Education
High School Diploma -
Eustis High School
Eustis, FL05.1995
Skills
- Food Preparing, Plating and Presentation
- Staff Scheduling
- Team Collaboration
- Quality Control and Oversight
- Scheduling Equipment Repairs
- Vendor Relationships
- Cooking Technique Demonstrations
- Team Leadership
- Staff Supervision and Coordination
- Coordinating Kitchen Staff
- Menu Planning
- Decision Making
- Quality Assessment
- Creative Thinking
- Resolving Complaints
- Food Production
- Recipe Development
- Inventory Management
- Staff Performance Assessments
- Staff Training
- Coaching and Mentoring
- Safety and Risk Management
- Team Building and Development
Websites
Timeline
Head Chef
Mission Inn Resort & Club
01.2019 - 03.2022
Chef
The Monarch At Royal Highlands
06.2015 - 01.2020
Chef Instructor
Orange Blossom Country Club
01.2015 - 02.2015
Chef Instructor
Belle Glade Country Cub
10.2014 - 06.2015
Chef
Bonifay Country Club
06.2014 - 10.2014
Executive Chef
Jeffrey Paul's Chophouse
05.2005 - 06.2014
High School Diploma -
Eustis High School