Jeremy Shwadlenak
Denton,TX
Summary
Proven leader in culinary excellence, I significantly elevated guest satisfaction at Denton Country Club by introducing innovative menu items and optimizing kitchen operations. Expert in sanitation standards and kitchen management, my mentorship boosted team performance and efficiency. Achieved remarkable waste reduction, enhancing profitability and sustainability.
Overview
22
22
years of professional experience
Work History
Exectuive Sous Chef
Denton Country Club
08.2023 - Current
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
Sous Chef
Adirondack League Club
07.2021 - 08.2023
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Sous Chef
Houston Country Club
08.2016 - 07.2020
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
Sous Chef
Cherry Creek Country Club
07.2016 - 07.2019
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Line Cook
Fort Worth Country Club
07.2002 - 07.2016
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Education
Associates - Culinary Arts
Dallas Culinary Arts
Dallas, TX05.2002
Skills
- Sanitation Standards
- Menu development
- Allergy awareness
- Waste Reduction
- Nutrition knowledge
- Recipe creation
- Cost Control
- Kitchen Management
- Food presentation
- Restaurant Operations
- Staff Scheduling
- Kitchen Staff Management
- Safe Food Handling
- Signature dish creation
- Vendor Relationship Management
- Forecasting and planning
- Order Management
- BOH Operations
- Quality Assurance
- Performance Assessments
- Inventory Management
- Hiring, Training, and Development
- Food spoilage prevention
- Food Stock and Supply Management
- Ingredients Selection
- Team Leadership
- Menu Planning
- Food plating and presentation
- Recipes and menu planning
- Banquets and catering
- Sanitation Guidelines
- Food Prep Planning
- Customer Service
- Staffing
- Order delivery practices
- Decision-Making
- Fine Dining
- Productivity Optimization
- Attention to Detail
- Customer Retention
- Purchasing
- Purchasing management
- Staff Training
- Recipe Development
Timeline
Exectuive Sous Chef
Denton Country Club
08.2023 - Current
Sous Chef
Adirondack League Club
07.2021 - 08.2023
Sous Chef
Houston Country Club
08.2016 - 07.2020
Sous Chef
Cherry Creek Country Club
07.2016 - 07.2019
Line Cook
Fort Worth Country Club
07.2002 - 07.2016
Associates - Culinary Arts
Dallas Culinary Arts
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