JEFFREY Baker
Spring,TX
Summary
Award-winning culinarian with nearly 25 years of experience and a very strong track record of demonstrable success in cooking and operations management for virtually every type of food-and-beverage establishment, including flagship hotels, five-star restaurants, top resorts, and prestigious country clubs. Self-starter who has cooked for countless VIPs and stars, and possesses a history of reducing food and labor costs while producing top-quality, creative products to boost the bottom line. Hands-on, natural leader who leads by example with a tireless work ethic and passion for culinary excellence, and excels at building top-performing teams. People-person with excellent communication and interpersonal skills to build strong professional relationships with all levels of customers, employees, and vendors. Strategic thinker with exceptional problem-solving, multi-tasking, time-management, organizational, and prioritization skills. Team player driven to exceed expectations.
Overview
37
37
years of professional experience
Work History
Owner/Grower
TEXAS PEPPER FARM
02.2020 - Current
- Conceptualized & created a culinary inspired farm
- Designed and built growroom to germinate and grow 10,000 plants annually
- Designed farm fertigation program
- Developed and followed strict organic farming practices
- Hand harvested and shipped fresh peppers all across country
- Grew and sold 4000 plants to local nurserys annually
- Developed Social media platform @txpepperfarm on instagram
- Developed partnerships with local produce companies to provide superhot chilis to local market
- Collaborated with small independent sauce makers to provide peppers for their specific needs
- Designed all marketing materiels , logos,
- Prepared 10,000 bottles of “Seed to Bottle” hot sauce annually
- Developed full line of spices for local producers
Executive Chef
The Clubs, Houston Oaks
05.2013 - 01.2020
- Responsible for all food production including the restaurant, banquet functions and other outlets
- Develop seasonal menus, implemented food purchase practices and specifications
- Direct supervision of Exec
- Sous Chef, Sous Chefs and culinary team members
- My “Better Be from Scratch” approach insured the highest professional food quality delivery to all customers and also insured daily growth of culinary team
- Dreamed, designed and development of culinary inspired 3 acre organic farm project and originator of the” Seed to Plate” concept
- Our farm featured an annual harvest of 8,000 lbs of organic produce that went directly to the kitchens and were featured daily as specials and vegetable offerings
- At the farm I had the honor of hosting a multitude of “Table to Farm “dinners featuring just harvested items
- Created our own” Farmers Market” held on weekends at the farm which also featured Hyper-Local honey from our “Aviary” honey was packaged and sold to members as well as being 100% utilized throughout my recipes
- From farm surplus several thousand jars of canned goods were prepared using time proven traditional methods
- Offerings included items as marinara, puttenesca, chow-chow, jams, jellies and our own label of 5 hot sauce varieties and were made available for purchase throughout the club
- This program was featured in “Club and Resort” Magazine
- Plan seasonal outlet menus for all outlets the club
- Created annual banquet menus that focused on trends and industry pricing standards
- Planned and executed several multi-coursed high-profile dinners and events
- Designed and oversaw construction of new banquet kitchen “The Bunker”, “Gun Club” and managed a rebuild at the main kitchen to better serve the needs of members
- Personal investment and emphasis on staff development for both front and back of house staff
- Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation that is economical and technically correct and within budgeted cost goals
- Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
- Safeguards all food preparation employees by implementing training to increase their knowledge about safety,sanitation and accident prevention principles
- Develop standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to maximize profits
- Prepared annual P & L budget for all outlets, banquets and special events
- Projected annual food, labor and other costs based on historical information as well as other growth factors
- Monitored actual financial results in real time and implemented corrective actions when necessary to help assure that financial goals are met
- Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
- Evaluates food products to assure that quality standards are consistently attained
- Interact with food and beverage management to assure that food production consistently exceeds the expectations of members and guests
- In conjunction with F&B team, assist in maintaining a high level of service principles in accordance with established industry standards
- Sourced premium meats and seafood from all over the country
- Assure that quality, price and related goods are consistently met
- Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology
- Provides training and professional development opportunities for all kitchen staff
- Regularly visits dining areas which created bonding, lasting relationships with staff and members
- Support safe work habits and a safe working environment at all times
- Met with ownership on regular basis to review club performance and completed other requested task
- Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach
- Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
CORPORTATE EXECUTIVE CHEF
RICE EPECURIAN MARKETS
02.2011 - 03.2013
- Coordinated efforts of 5 stores and 120 culinarians
- Refined seasonal menus and case offerings for store deli cases and bakery
- Worked hands on wih 5 Executive Chefs,Sous Chefs to create culinary synergy that was in line with ownerships vision
- Successfully met all financial goals and Prepared annual P & L budget for all outlets, banquets and special events
- Projected annual food, labor and other costs based on historical information as well as other growth factors
- Monitored actual financial results in real time and implemented corrective actions when necessary to help assure that financial goals are met
- Sourced product from worldwide vendors
- Refined all catering menus and supervised 1,700,000 in catered events
- Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology
- Provides training and professional development opportunities for all kitchen staff
- Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
- Safeguards all food preparation employees by implementing training to increase their knowledge about safety,sanitation and accident prevention principles
- Develop standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to maximize profits.
Consultant
BAKER HOSPITALITY CONSULTING
12.2009 - 12.2011
- Provide professional consultation regarding menu conception, development, and structure; staff evaluation; hospitality vision, and profit-and-loss analysis
- Currently working with group planning 700-room hotel in Cabinda, Africa, advising the group on everything from the construction of a mobile kitchen to supply logistics, local challenges, departmental SOPs, and the employee handbook
- Completed extensive three-year food-and-beverage profit-and-loss statement for group based on current and future market/economic changes.
Executive Chef
NORTHGATE COUNTRY CLUB
01.2003 - 12.2009
- Planned and oversaw all food production and plating
- Continuously assessed all food-and-beverage offerings, including wedding packages, private events, and all member dining menus to ensure a clear culinary vision
- Re-designed all menus to better utilize inventories and reduce labor costs by eliminating cross preparation
- Anticipated 2008 economic downturn and negotiated with vendors to cut food cost by 2.5% versus 2007
- Utilized in-depth understanding of BOH and FOH operations to focus all staff on customer satisfaction
Executive Chef
THE FOREST CLUB
01.1997 - 01.2003
- Planned and oversaw all food production and plating
- Implemented quarterly food and wine pairings that were consistently over-booked, featuring wines from both domestic and imported sources paired with seasonal offerings
- Executed seasonal menu changes with overwhelming support from Club food and wine committee
- Cooked for President George Bush and Barbara Bush, athletes, heads of state, actors, and local socialites
- Established inventory controls, new purchasing standards, menu standardization, and staffing guides
Executive Chef
BRINKER INTERNATIONAL, ROMANO'S
01.1996 - 01.1997
- Planned and oversaw all food production and plating
- Designed displays and platter presentations
- Held full responsibility for food-and-beverage profit and losses
- Ensured compliance with company policies/procedures
- Adhered to and helped structure corporate menus, in addition to establishing staffing guides for each outlet
General Manager &Executive Chef
KIAWAH ISLAND RESORT
01.1994 - 01.1996
- Directed and oversaw all food-and-beverage operations for several outlets, including 400-seat, three-meal-per-day ocean-front venue, night club, room service, and regional amenities program for this premier resort voted the #1 resort in the United States by Golf World magazine
- Developed profit-and-loss budgets and forecasts for all outlets
- Unified front- and back-of-house staffs using incentive-based rewards
- Worked directly with commissary to procure finest product available, while daily utilizing excellent local produce and local seafood
- Conceptualized and designed project, recruited and hired all staff, trained all staff in service and menu execution, procured all furnishing and equipment, and opened restaurant in 33 days after project onset
- Developed bi-weekly meetings focused on positive team-building and recognizing staff with rewards
- Developed and implemented regional or low-country-themed events incredibly well-received by guests
- Maintained overall expenses within budgeted constraints for all outlets, while increasing revenue by 18
Executive Chef
CHARLEY'S 517
01.1993 - 01.1994
- Planned and oversaw all food production and plating, with annual salary correlated directly to profit performance and attainment of food and labor goals
- Led, scheduled, and motivated staff
- Cultivated fun, energetic environment; and focused staff on providing consistent world-class product to discriminating pallets
- Revamped inventory-control systems, enabling restaurant to keep up with all market and seasonal changes
- Organized, coordinated, and hosted numerous win-cellar events, in addition to numerous cooking classes
Executive Chef / Executive Sous Chef
THE DOCTOR'S CLUB
01.1990 - 01.1993
- Planned and oversaw all food production and plating for member services and high-volume banquets
- Led, scheduled, trained, and motivated staff
- Purchased all food and supplies, and conducted all menu-cost analysis.
Sous Chef / Banquet Sous Chef / Apprentice
WESTIN GALLERIA AND WESTIN OAKS
01.1986 - 01.1990
- Planned and prepared food for 1,000 guests at breakfast, 2,500 at lunch, and 200 employees daily as a.m
- Banquet sous chef
- Promoted to sous chef, responsible for three-meal-per-day, farmers-market-style restaurant with sidewalk deli and two-meal-per-day seafood concept
- Led, scheduled, mentored, and coached staff of 30
- Completed hotel's extensive three-year ACF apprenticeship program designed to build competent chefs
- Upon graduating with highest final grade, was offered and accepted position as a.m
- Banquet sous chef
Education
Vocational Degree - Food and Beverage Management
San Jacinto Junior College
Skills
- Organization and Time Management
- Excellent Communication
- Critical Thinking
- Problem-Solving
- Written Communication
- Analytical and Critical Thinking
- Good Telephone Etiquette
- Decision-Making
- [Type] Software Proficiency
- Attention to Detail
- Cultural Awareness
- Flexible and Adaptable
- Self-Motivated
Additional Information
- AWARDS , Best of Show and Judges Award in the Golden Triangle Food Show Silver Medal in the Culinary Olympics in Frankfurt, Germany Best of Show Southwestern Culinary Salon (Hot-Food)
Timeline
Owner/Grower
TEXAS PEPPER FARM
02.2020 - Current
Executive Chef
The Clubs, Houston Oaks
05.2013 - 01.2020
CORPORTATE EXECUTIVE CHEF
RICE EPECURIAN MARKETS
02.2011 - 03.2013
Consultant
BAKER HOSPITALITY CONSULTING
12.2009 - 12.2011
Executive Chef
NORTHGATE COUNTRY CLUB
01.2003 - 12.2009
Executive Chef
THE FOREST CLUB
01.1997 - 01.2003
Executive Chef
BRINKER INTERNATIONAL, ROMANO'S
01.1996 - 01.1997
General Manager &Executive Chef
KIAWAH ISLAND RESORT
01.1994 - 01.1996
Executive Chef
CHARLEY'S 517
01.1993 - 01.1994
Executive Chef / Executive Sous Chef
THE DOCTOR'S CLUB
01.1990 - 01.1993
Sous Chef / Banquet Sous Chef / Apprentice
WESTIN GALLERIA AND WESTIN OAKS
01.1986 - 01.1990
Vocational Degree - Food and Beverage Management
San Jacinto Junior College
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