Jack Carson
Bristol,RI
Summary
An experienced, knowledgeable, and hardworking individual who has a passion for great food and who takes pride in his work. A natural leader consistently offering professional, engaging and friendly service and able to give orders and delegate tasks while teaching through demonstration with a vigorous work ethic.
Overview
10
10
years of professional experience
Work History
Consultant
Hive Bakery and Cafe
West Palm Beach, Florida
08.2025 - 10.2025
- Trained and supervised kitchen staff, fostering a collaborative work environment.
- Ensured compliance with health and safety regulations in food preparation areas.
- Implemented cost-control measures to optimize kitchen budget management.
- Created innovative dishes, showcasing creativity and culinary expertise in presentations.
- Scheduled shifts for kitchen staff according to restaurant needs.
- Tracked kitchen's inventory and ordered new food and supplies when needed.
- Developed strategies to increase efficiency in the kitchen.
- Managed staff of cooks, dishwashers, and other kitchen personnel.
- Ensured compliance with food safety regulations.
- Analyzed financial statements to identify cost-saving opportunities.
- Developed and implemented new menu items to meet customer needs.
- Supervised food production to ensure quality standards were met.
- Trained new hires in proper kitchen procedures.
- Determined portion sizes for all dishes served in the restaurant.
- Maintained a clean and organized kitchen environment.
- Provided guidance and direction on plating techniques for staff.
- Planned menus based on seasonal availability of ingredients.
- Ordered supplies and equipment when necessary.
- Conducted regular tastings to evaluate flavor profiles of dishes.
- Worked closely with other chefs and cooks and provided hands-on training and teaching.
- Managed budget, labor, and direct operating expenses for operation.
- Evaluated employee performance regularly and provided feedback.
- Assisted with preparation of meals during peak periods.
- Reviewed customer feedback and identified areas for improvement.
- Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
- Resolved conflicts among team members quickly and effectively.
- Tasted and modified recipes for menu at establishment.
- Monitored quality, presentation, and quantities of plated food across line.
Group Executive Chef
Epicurean Group
Hong Kong, Hong Kong
11.2024 - 03.2025
- Responsible for a multi-tiered division of the company with sourcing, production in a factory, and implementation in restaurants.
- Created products for retail sale online from conception to retail shelf.
- Also operated Landau's in Wan Chai that was a 'two concept single kitchen operation.'
- Focused on team growth and the goal of self sufficiency.
- Created and designed new concept for outlets to be implemented in the near future.
EXECUTIVE CHEF
Black Sheep Restaurants
Hong Kong, Hong Kong
08.2021 - 10.2024
- Daily operation of group luxury concepts (Carbone and Buenos Aires Polo Club).
- Strategy and development of venues for adaptation to changing markets.
- Creation and execution of pop-up delivery concepts to ensure market viability of the Group.
- Responsible for talent acquisition, training, and growth of multiple venues team members.
- Key negotiator with overseas purveyors for group level purchasing and menu improvement and expansion.
CHEF DE CUISINE
Aberdeen Marina Club (Shangri-La International Hotels)
Hong Kong, Hong Kong
10.2016 - 01.2021
- Responsible for menu creation and execution of Western cuisine throughout all venues at the private members club.
- Managed team of 25 while maintaining control of kitchen operations and execution as well as overall creativity for menus, costing, and guest satisfaction.
- Management of Western Kitchen departments including Marina Grill, LaCave, The Deck, Poolside Grill, and Western banquet.
- Lead concept developer for new dining concept for 2019.
- Optimized the profitability levels through consistent monitoring of inventory, food cost controls, and strategic initiatives.
- Creation and execution of innovative monthly promotional menus and monthly wine dinners hosted by winemakers.
- Prepared weekly schedules and training development, ensuring maximized productivity and effective utilization of colleagues.
- Actively involved with development and implementation of kitchen and restaurant capital projects.
- Ensured that all hygiene, safety, and security measures are respected and maintained.
- Responsible for maintaining accurate costing and documentation within Shangri-La corporate purchasing database and systems.
Group Executive Chef
Enotec Group
Hong Kong, Hong Kong
10.2015 - 10.2016
- Provided leadership and management to 7 restaurant outlets of varying cuisine while maintaining full responsibility for operational day to day for all kitchens including Quality of product, supplier relations, budget, reduction of waste, and food safety.
Education
associates - Culinary Arts
Johnson & Whales University
North Miami Beach, FL01.2001
Skills
- Knowledge of Purchasing Processes
- Negotiation Skills
- Recruitment
- Restaurant Operation
- Catering Activity and Reception Organisation
- Cooking Skills
- Food Cost Controls
- Grilling Skills
- Knowledge of Hygiene
- Customer Satisfaction
- Safety Principles
- Scheduling
- Training Activities
- Stock Control
- Sales Promotion
- Databases
- Innovation
- Creativity
- Strategic Thinking
- Food Safety
- Culinary Arts
- Certified Safety Professional
- Fire Safety
- Catering Activities
- Knowledge of Professional Development
- Business Relationship Management
- Demonstration Skills
- Budgeting Skills
- Operations Management
- Task Management
- Team Management
- Cost Benefit Analysis
- Quality Control
- Knowledge of Engineering
- Management Accounting
- Teaching
- Friendliness
- Hard Work and Dedication
- Passionate
Languages
English
Personal Information
Title: Executive Chef
Timeline
Consultant
Hive Bakery and Cafe
08.2025 - 10.2025
Group Executive Chef
Epicurean Group
11.2024 - 03.2025
EXECUTIVE CHEF
Black Sheep Restaurants
08.2021 - 10.2024
CHEF DE CUISINE
Aberdeen Marina Club (Shangri-La International Hotels)
10.2016 - 01.2021
Group Executive Chef
Enotec Group
10.2015 - 10.2016
associates - Culinary Arts
Johnson & Whales University