Jeffrey Wieloch
Milford,CT
Summary
High-performing Chef offering 18 years of restaurant and catering experience. Proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards, excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Executive Chef/Manager
Forks And Fingers Catering LLC.
09.2018 - Current
- Lead culinary operations for off-premise luxury catering events, ranging from intimate gatherings to large-scale events with up to 2000 guests.
- Designed and executed custom menus tailored to client preferences, dietary restrictions, and event themes, ensuring memorable dining experience.
- Established comprehensive staff training program that emphasized both technical skills as well as customer service excellence, resulting in high employee retention rates.
- Spearheaded successful special events planning initiatives such as wine dinners or themed nights that attracted new clientele while delighting regular patrons alike.
- Managed kitchen staff, including hiring, training, and scheduling, to maintain high standards of food quality, presentation, and service.
- Collaborated with event planners, vendors, and clients to coordinate logistics and exceed expectations for each event.
Executive Catering Chef
Sodexo Food Service
09.2017 - 09.2018
- Managed production for catering needs of The University Haven, overseeing $2.5M revenue stream.
- Maintained and logged HACCP (Hazard Analysis and Critical Control Points) logs for all food produced, ensuring compliance with food safety regulations.
- Oversaw all food production for both internal and external catering events, including managing production labor to budgetary requirements.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Consistently delivered exceptional customer service through anticipating client needs and promptly addressing concerns or requests.
Chef De Cuisine
Monty's River Grille At Great River Golf Club
12.2012 - 09.2017
- Directly supervised day-to-day operations for 120-seat restaurant and 200-seat banquet facility, contributing to $2.5M revenue stream.
- Responsible for writing daily specials and developing menus that emphasized quality, safety, and sanitation standards.
- Led hiring and training initiatives, ensuring that employees were equipped with necessary skills and knowledge to maintain high standards of service and food quality.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Cooked memorable dishes that brought new customers into establishment.
Restaurant Consultant
Little Bar Restaurant
09.2012 - 12.2012
- Consulted for restaurant to enhance back-of-house logistics and improve efficiencies, resulting in reduced food and labor costs.
- Developed recipes with detailed costing analysis and successfully integrated them into menu to enhance profitability.
- Educated employees on proper food safety and sanitation practices to ensure compliance with health and safety regulations.
- Streamlined communication between kitchen staff, servers, and management to improve overall team cohesion.
Chef De Partie
Dead Eye Dicks
05.2012 - 09.2012
- Managed daily kitchen production in scratch kitchen for high-volume seasonal restaurant with 240-seat capacity.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Conducted staff training, overseeing back-of-house operations, handling ordering, butchering, and creating daily specials.
- Promoted sustainability within kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
Executive Sous Chef
Culinary Concerts Catering
06.2006 - 05.2012
- Prepared creative and high-quality dishes from raw ingredients to finished products for events with up to 1500 guests, contributing to annual revenue of $3M.
- Supervised daily kitchen production, including ordering, training, and scheduling, while maintaining average food cost of 25 percent.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Organized special events and catering services, showcasing culinary expertise to wider audience.
- Managed inventory control, reducing food waste and optimizing budget allocation.
Education
BBA - General Business
University of Rhode Island
Kingston, RISkills
- Recipe creation
- Culinary expertise
- Back of House Management
- Kitchen Operations
- Safe Food Handling
- Labor and Overhead Cost Estimation
- Menu Planning
- Scheduling
- Employee Performance Evaluations
- Kitchen Management
- Work Planning and Prioritization
Certification
- Servsafe - 2003
Timeline
Executive Chef/Manager
Forks And Fingers Catering LLC.
09.2018 - Current
Executive Catering Chef
Sodexo Food Service
09.2017 - 09.2018
Chef De Cuisine
Monty's River Grille At Great River Golf Club
12.2012 - 09.2017
Restaurant Consultant
Little Bar Restaurant
09.2012 - 12.2012
Chef De Partie
Dead Eye Dicks
05.2012 - 09.2012
Executive Sous Chef
Culinary Concerts Catering
06.2006 - 05.2012
BBA - General Business
University of Rhode Island
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