James Mitchell
Charlottesville,VA
Summary
Accomplished Chef Owner with a proven track record at Le Bistro Catering Company, showcasing expertise in culinary expertise and effective communications. Excelled in menu development and staff coordination, significantly enhancing dining experiences and operational workflows. Renowned for innovative recipe development and fostering strong vendor relations, ensuring top food quality and service excellence.
Overview
21
21
years of professional experience
Work History
Chef Owner
Le Bistro Catering Company
Chicago, IL
07.2006 - 12.2018
- Ran a corporate Catering Company for clients such as AON, Verizon, Bet, Burrell advertising and many other
- Assisted with Delivery, Setup and Breakdown
- Purchase food and equipment
- Coordinated with catering manager and wait staff captain
- Collaborated with staff members to create meals for large banquets.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Placed orders to restock items before supplies ran out.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Participated in food tastings and taste tests.
Executive Chef
Apostolic Church of God
Chicago, IL
04.1998 - 07.2016
- Opened and Setup 500 seat Banquet Hall. Ordered Equipment and inventory
- Managed Banquet and Convention center for 20000 member congregation
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Participated in food tastings and taste tests.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Developed close relationships with suppliers to source best ingredients.
- Utilized culinary techniques to create visually appealing dishes.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
Chef Manager
New Zion Miissionary Baptist Church
Chicago, IL
03.2006 - 08.2007
- Assisted in helping 300 seat banquet hall start up as well help in ordering proper equipment
- Help with training waitstaff of proper food handling and serving
- Managed there Sunday dinner menu as well as banquet
- Introduced staff to variety of foods
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Produced and plated variety of exotic fruit-based desserts and after-dinner cheese plates.
- Pitched in to work line during busy periods or in place of sick employees.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Assisted with menu development and planning.
Education
Master Chef Classes Certification - Culinary Arts
Culinary Institute of America
Hyde Park, NY, Napa Valley CACulinary Arts
Kendall College
Evanston, ILCulinary Internship
Apicuis Restaurant
Paris France1999
Skills
- Regulatory Compliance
- Menu development
- Purchasing
- Staff Coordination
- Cost Control
- Vendor Relations
- Meal Preparation
- Pantry restocking
- Signature dish creation
- Workflow Optimization
- Equipment Maintenance
- Business Management
- Verbal and written communication
- Effective Communications
- Seafood Preparation
- Food spoilage prevention
- World cuisine knowledge
- Sanitation Practices
- Menu Planning
- Complex Problem-Solving
- Food Storage
- Recipe Development
- Recipes and menu planning
- Company quality standards
- Sauce preparation
- Menu Supervision
- Food quality
- Cooking techniques
- Kitchen Management
- Food Service Operations
- Operations Management
- Culinary expertise
- New Hire Training
- Food plating and presentation
- Sanitation Guidelines
- Kitchen equipment operation and maintenance
- Fine-dining expertise
- Recipe creation
- Food safety and sanitation
- Grilling Techniques
- Utensils and equipment
- Kitchen Operations
- Food inventories
- Banquets and catering
- Food presentation
- Portion and cost control
- Order delivery practices
- Performance Improvement
- Knife Skills
Accomplishments
Feature Chef in Chicago Tribune Feb 1999
Best of CLTV January 2000
Felchin Swiss Chocolate Class
Timeline
Chef Owner
Le Bistro Catering Company
07.2006 - 12.2018
Chef Manager
New Zion Miissionary Baptist Church
03.2006 - 08.2007
Executive Chef
Apostolic Church of God
04.1998 - 07.2016
Master Chef Classes Certification - Culinary Arts
Culinary Institute of America
Culinary Arts
Kendall College
Culinary Internship
Apicuis Restaurant