Hi, I’m
John Hale
Raymond,MS
Turn your ear to wisdom and apply your heart to understanding.
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with all types of cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Forward-thinking professional offering more than 25 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times.
Overview
20
years of professional experience
Work History
Elior North America
Chef for Madison County School District
03.2022 - Current
Job overview
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Verified compliance in preparation of menu items and customer special requests.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Collaborated with staff members to create meals for large banquets.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
Elior North America
Chef Manager at Southwest MS Community College
01.2021 - 03.2022
Job overview
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Elior North America
Food Service Director/Executive Chef
08.2010 - 01.2021
Job overview
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Consulted with marketing to revise presentation and sales approaches.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Handled money, balanced tills, processed credit card payment batches and prepared bank deposits, maintaining 100% accuracy.
- Purchased food and cultivated strong vendor relationships.
- Developed unique events and special promotions to drive sales.
- Helped general management develop prices based on inventory costs and portion sizes.
Education
Raymond High SchoolRaymond, MS
High School Diploma
04.1992
Skills
- Vendor Relations
- Dish Preparation
- Customer Satisfaction
- High-Volume Environments
- Inventory Management
- Fine Dining Expertise
- Employee Training
- Catering and Events
- Delegating Work
- Recipe Development
- Food Service Safety Training
- Servsafe Certification
- Cost Control
- Attention to Detail
- Performance Review
- Special Events
- Garnishing and Plating
- Recruitment and Onboarding
- Operations Management
- Safe Work Practices
- Health Code Requirements
- Cleaning and Sanitation
- Forecasting and Planning
- Culinary Trends
- Menu Planning
- Company Quality Standards
- Hiring, Training and Development
- Vendor Sourcing
- Food Preparing, Plating and Presentation
- Quality Assurance and Control
Availability
See my work availability
Not Available
Available
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Chef for Madison County School District
Elior North America
03.2022 - Current
Chef Manager at Southwest MS Community College
Elior North America
01.2021 - 03.2022
Food Service Director/Executive Chef
Elior North America
08.2010 - 01.2021
Raymond High School
High School Diploma