John Fitzgerald
Cape Coral (Willing To Relocate),FL
Summary
Dedicated culinary professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
13
13
years of professional experience
Work History
Sous Chef
River Hall Country Club
10.2023 - Current
- I continue to manage food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- I act as head chef when required to maintain continuity of service and quality.
- I train kitchen staff to perform various preparation tasks under pressure.
- I plan and direct high-volume food preparation in a fast-paced environment.
- Collaborate with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Executive Chef
The Washington House Hotel and Restaurant
02.2015 - 09.2017
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Sous Chef
Misto Bar And Grill
11.2022 - 10.2023
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
Lead Line Cook/Sous Chef
THE PERK
09.2017 - 05.2018
- Produced high volume covers per day and maintained customer satisfaction
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols
Certified Culinary Professional
Darden Restaurants
04.2011 - 01.2015
- Created identical dishes numerous times daily with consistent care, attention to detail and quality
- Grilled meats and seafood to customer specifications and satisfaction
- Prepared food items in compliance with recipes and portioning control guidelines
- Managed opening and closing shift kitchen tasks
- Maintained food safety and sanitation standards
Education
High school diploma -
Pennridge High School
Perkasie, PA05.2004
Skills
- Kitchen Management Experience
- Food Preparation
- Food Safety
- Time Management
- Kitchen Leadership
- Inventory Management
- Menu Planning
- Mentoring and Coaching
Timeline
Sous Chef
River Hall Country Club
10.2023 - Current
Sous Chef
Misto Bar And Grill
11.2022 - 10.2023
Lead Line Cook/Sous Chef
THE PERK
09.2017 - 05.2018
Executive Chef
The Washington House Hotel and Restaurant
02.2015 - 09.2017
Certified Culinary Professional
Darden Restaurants
04.2011 - 01.2015
High school diploma -
Pennridge High School
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