John Moore
North Olmsted,OH
Summary
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
24
24
years of professional experience
Work History
Chef/Manager
Bratenahl Bistro/Gino's Italian/Aces Bar And Grill
04.2010 - 01.2024
- Manage day to day operations, Ordering and maintaining food cost, optimize the kitchen's efficiently, Guide the kitchen to serve creative and consistent food and strive for great dining experiences, handle high volume caterings and events regularly up to 300 people for a plated and buffet style, understand and maintain health codes and sanitation of kitchen, high level and knowledge of culinary cuisine.
- Enhanced customer satisfaction by creating innovative and high-quality dishes tailored to diverse dietary preferences.
- Streamlined kitchen operations for increased efficiency and reduced food waste through effective inventory management.
- Developed comprehensive menus with a focus on seasonal ingredients and regional flavors, resulting in a unique dining experience.
- Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen and dining area, improving overall service quality.
- Introduced creative specials that catered to customer preferences, contributing to an increase in repeat business.
- Negotiated contracts with vendors for cost-effective sourcing of high-quality ingredients, reducing overall expenses without compromising on quality.
- Established positive relationships with local suppliers to secure fresh produce and support the community economy.
- Spearheaded catering efforts for special events, showcasing culinary expertise and generating additional revenue streams.
Executive Sous Chef
Chartwells/Cleveland State University
09.2004 - 03.2009
- Manage day to day operations, Ordering and maintaining food cost, optimize the kitchen's efficiently, Guide the kitchen to serve creative and consistent food and strive for great dining experiences, handle high volume caterings and events regularly up to 5,000 people including plated and buffet style , understand and maintain health codes and sanitation of kitchen, high level and knowledge of culinary cuisine
- Creating monthly menu's for student dining and campus wide events that included breakfast, lunch and dinners.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Streamlined kitchen operations for increased efficiency and improved food quality.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- 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.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
Sous Chef
American Greetings
06.2000 - 08.2004
- Under the Guidance Of the Executive Chef took responsibility to serve creative and consistent food and strive for great dining experiences, Maintain the food quality and consistency ,handle high volume caterings and events regularly, understand and maintain health codes and sanitation of kitchen, high level and knowledge of culinary cuisine.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated 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.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards. Consistently greeted and served over 300-500 meals daily.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with staff members to create meals for large banquets.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Modernized work processes to reduce guest wait times and boost daily output.
- Coordinated with team members to prepare orders on time.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Set up and broke down kitchen for service.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
Education
HS - No Response
Mayfield High School
01.1992
Skills
- Provide and demonstrate commitment to exceptional customer service to both internal and external clients and customers
- Demonstrated culinary skills and knowledge of food preparation techniques
- Ability to read and comprehend recipes
- Knowledge of food safety standards and sanitation regulations
- Ability to work in a fast paced environment
- Ability to effectively manage and motivate kitchen staff
Shifts
Days
Physical Activities
True
Smoking Environment
True
Text Messages Consent
True
Relative Employment
False
High Volume Kitchen Experience
True
Kitchen Management Experience
True
Food Health And Safety Codes Knowledge
True
Salary Expectations
True
Race Ethnicity
White (Not Hispanic or Latino) (United States of America)
Terms And Conditions
True
Personal Information
- Military Service: False
- Gender: Male
Timeline
Chef/Manager
Bratenahl Bistro/Gino's Italian/Aces Bar And Grill
04.2010 - 01.2024
Executive Sous Chef
Chartwells/Cleveland State University
09.2004 - 03.2009
Sous Chef
American Greetings
06.2000 - 08.2004
HS - No Response
Mayfield High School
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