Jack Wright
Summary
Dynamic and accomplished Executive Chef with four years of experience leading culinary teams to excellence. Known for being an effective leader with a positive attitude and high energy, adept at inspiring and motivating teams to deliver top-notch performance. Proven ability to adapt quickly to changing environments while maintaining a steadfast commitment to ensuring the best quality of food and products. Skilled in team building, fostering a collaborative work culture, and training staff to reach their full potential. Seeking to leverage these skills and experiences to continue delivering exceptional culinary experiences in a challenging and rewarding environment.
Overview
7
7
years of professional experience
Work History
Culinary Concept Executive
Vandelay Hospitality Group
2020.04 - 2024.03
- Boosted team productivity by providing comprehensive training, mentorship, and performance evaluations.
- Increased revenue through effective negotiation of contracts with suppliers.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Coordinated with team members to prepare orders on time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Improved employee retention rates by fostering a positive work environment and offering professional development opportunities.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Achieved cost reduction targets by negotiating with suppliers for better pricing on key ingredients.
- Boosted employee morale through constructive feedback sessions and recognition of exceptional performance.
- Managed kitchen facilities during training sessions, maintaining high standards of cleanliness and organization for optimal learning conditions.
- Maintained clean, neat and well-sanitized kitchen.
Line Cook
Hillstone Restaurant Group
2017.01 - 2020.04
- Streamlined prep tasks and effectively organizing workstations.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Plated and presented all dishes to match established restaurant standards.
- Maintained smooth and timely operations in preparation and delivery of meals.
Education
High School Diploma -
Elsik High School
Houston, TX06.2014
Skills
- Total Quality Management
- Financial Management
- Business Development
- Sales Analysis
- Inventory Control
- P&L Management
- Workflow Planning
- Expense Control
- Employee Scheduling
- Bilingual
- Training and Development
- Cost Reductions
Timeline
Culinary Concept Executive
Vandelay Hospitality Group
2020.04 - 2024.03
Line Cook
Hillstone Restaurant Group
2017.01 - 2020.04
High School Diploma -
Elsik High School
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