John Drake
Blythewood,SC
Summary
Dynamic Executive Chef with a proven track record at Champagne Restaurant, specializing in menu development and cost control. Expert in food safety and staff training, I enhanced guest experiences and improved profitability through innovative culinary practices and strong leadership. Committed to maintaining high standards and fostering a collaborative kitchen environment.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Executive Chef
Champagne Restaurant
Columbia, SC
10.2025 - Current
- Developed and executed seasonal menus emphasizing local ingredients and culinary trends.
- Supervised kitchen staff to ensure adherence to food safety and sanitation standards.
- Collaborated with front-of-house team to enhance guest dining experiences through menu presentations.
- Trained new kitchen personnel on cooking techniques and restaurant protocols to improve service efficiency.
- Managed inventory levels and collaborated with suppliers for timely procurement of quality ingredients.
- Implemented cost-control measures, optimizing ingredient usage to reduce waste and improve profitability.
- Designed and executed catering services for special events, increasing restaurant visibility and clientele engagement.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Owner/ Executive Chef
Jamaica’s Grill
Columbia, SC
11.2024 - 10.2025
- Managed daily operations to ensure efficient service delivery and customer satisfaction.
- Developed and implemented marketing strategies to increase brand visibility and customer engagement.
- Trained staff on food safety protocols and customer service best practices to enhance team performance.
- Oversaw inventory management, ensuring optimal stock levels and minimizing waste.
- Analyzed sales data to identify trends and adjust menu offerings accordingly for improved profitability.
- Coordinated special events, enhancing community presence and promoting brand loyalty among customers.
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
- Implemented marketing strategies to increase brand awareness and attract new customers.
- Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
- Achieved financial growth with strategic planning, cost control measures, and targeted marketing efforts.
Kitchen Manager
The Vetropolitan
Columbia, SC
03.2022 - 06.2024
- Supervised daily kitchen operations, ensuring compliance with health and safety regulations.
- Developed and implemented efficient inventory management systems to reduce waste.
- Trained and mentored kitchen staff on food preparation techniques and best practices.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Conducted regular quality control checks to maintain food standards and presentation consistency.
- Managed scheduling of kitchen staff, optimizing labor efficiency during peak hours.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Optimized food presentation and plating techniques, elevating overall dining experience.
Kitchen Manager/ Service Manager
Texas Roadhouse
Columbia, SC
02.2009 - 03.2022
- Supervised daily kitchen operations to ensure compliance with health and safety standards.
- Trained and mentored kitchen staff on food preparation techniques and menu items.
- Developed and implemented efficient inventory management processes to minimize waste.
- Collaborated with front-of-house team to enhance guest experience through timely service.
- Conducted regular performance evaluations to identify areas for staff development and improvement.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Maintained meticulous records of health inspections, consistently achieving high scores.
- Managed scheduling and payroll for kitchen staff, ensuring optimal staffing levels during busy periods.
- Boosted team morale and performance through effective leadership and training programs.
Education
High School Diploma -
W. J. Keenan High School
Columbia, SCAssociate in Engineering Technology - Computer And Electronic Engineering
ITT Technical Institute
Columbia, SCSkills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- Hospitality service expertise
- ServSafe certification
- Hiring, training, and development
- Inventory control
- Kitchen management
- Safe food handling
- Vendor relationship management
- Staff training
- Attention to detail
- BOH operations
- Delegating work
- Decision-making
- Verbal and written communication
- Quality control
Certification
Manager Serv Safe
Serv Safe Food Handling
Timeline
Executive Chef
Champagne Restaurant
10.2025 - Current
Owner/ Executive Chef
Jamaica’s Grill
11.2024 - 10.2025
Kitchen Manager
The Vetropolitan
03.2022 - 06.2024
Kitchen Manager/ Service Manager
Texas Roadhouse
02.2009 - 03.2022
High School Diploma -
W. J. Keenan High School
Associate in Engineering Technology - Computer And Electronic Engineering
ITT Technical Institute