Richard Orr
Gaithersburg,MD
Summary
Dynamic and seasoned Executive Chef and Kitchen Manager with over 20 years of comprehensive experience in the culinary industry, seeking to leverage extensive background in menu innovation, kitchen operations, and team leadership. Specialized in creating exceptional dining experiences at high-profile events, including NBA functions, with a proven track record of enhancing operational efficiency and profitability. Adept at fostering a culture of continuous improvement, maintaining the highest standards of food safety and hygiene, and driving revenue growth through culinary excellence. Committed to leading by example and inspiring teams to achieve culinary artistry and service perfection.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Executive Chef
Dejuan's Fine Dining Restaurant
2022.01 - Current
- Innovative Menu Development: Pioneered a signature menu blends classic techniques with modern culinary innovations, enhancing the restaurant's brand and appeal.
- Introduced Seasonal menus and special dishes that increased customer return rate by 70%
- Increase productivity and efficiency in the kitchen by reorganizing kitchen operations.
- Ability to manage catering orders for corporate, public, and individual clients
- Ensure operations are running smoothly
- Hire and onboard the necessary staff
- Manage human resources and handle any team conflicts that arise
- Make sure inventory management is under control
- Revenue Growth and Cost Management: Refined pricing strategies and controlled food costs, achieving a 10% improvement in profit margins without compromising on quality.
- Ensure proper health and sanitation practices.
- Experienced in overseeing and managing all kitchen operations.
- Excellent knowledge of food safety and HACCP standards
- Skilled in motivating and inspiring the kitchen staff to provide unique dining experiences for customers.
- Skilled in communicating effectively in oral and written forms with employees of all levels and guests from all social backgrounds
- Adept at ensuring cleanliness and hygiene of food production and serving areas.
- Expertise in Precision Management: Demonstrated superior ability to accurately determine portion sizes, optimize menu pricing strategies, and ensure precise temperature settings for food items to enhance quality and customer satisfaction.
Owner & Executive Chef
Richard Orr's Catering
2021.01 - Current
- Culinary Leadership: Masterfully develop and execute diverse menus tailored to various events, including prestigious NBA functions, enhancing guest satisfaction through exceptional taste and presentation.
- Operational Excellence: Steamline kitchen processes to elevate efficiency and productivity, overseeing all elements of food preparation, safety protocols, and client service.
- Financial Management: Direct comprehensive financial operations, from budgeting to pricing strategies, significantly improving profitability and operational cost efficiency.
- Quality Assurance: Maintain the highest standards of food safety and sanitation, consistently meeting stringent health compliance requirements
- Team Development: Lead and inspire a team of culinary professionals, promoting a culture of excellence, innovation, and continuous learning in high-pressure environments.
Head Chef and Kitchen Manager
CAPPC
2018.01 - 2022.12
- Operational Leadership: Directed kitchen operations to ensure the delivery of top-quality culinary offerings, achieving excellent customer service ratings.
- Excellent knowledge of food safety and HACCP standards
- Team Development: Fostered a culture of excellence and professional growth, leading to enhanced team performance and continuous operation improvements
- Strategic Kitchen Management: Spearheaded innovative kitchen management strategies that streamlined operations, enhancing workflow efficiency and reducing operational costs by 15% while maintaining high culinary standards.
Sous Chef
Stone Garden
2008.01 - 2012.12
- Directs food preparation and collaborates with the executive chef.
- Helps in the design of food and drink menus.
- Produces high-quality plates, including both design and taste.
- Oversees and supervises kitchen staff.
- Assisted with menu planning, inventory, and supplies management.
- Ensures that food is top quality and that the kitchen is in good condition.
- Keeps stations clean and complies with food safety standards.
- Offers suggestions and creative ideas that can improve the kitchen's performance.
- Prepares food properly.
- Schedules staff shifts.
- Trains new employees.
- Orders food supplies.
- Monitors and maintains kitchen equipment.
- Solves problems that arise and seizes control of issues in the kitchen.
Education
Culinary Arts and Hospitality Management -
The University of Akron
Akron, OHAssociates Degree - Culinary Arts and Restaurant Management and Ownership
Auguste Escoffier School of Culinary Arts
Boulder, CO05.2022
Skills
- Culinary Experience
- Restaurant Experience
- Catering
- Strategic Planning
- Management
- Menu Planning
- POS
- Supervising Experience
- Events Management
- Food Safety
- Inventory Control
- Food Preparation
- Restaurant Management
- Kitchen Experience
- Cooking
- Banquet Experience
- HARPC
- Kitchen Management Experience
- Profit & Loss
- Purchasing
- Meal Preparation
- Microsoft Office
- Food Service Management
- Food Production
- Sales
- Food industry
- Food handling
- Leadership
- Cost Control
- Menu development
Certification
Food Handler Certification
Personal Information
Relocation: Maryland - Washington, DC - Virginia
Timeline
Executive Chef
Dejuan's Fine Dining Restaurant
2022.01 - Current
Owner & Executive Chef
Richard Orr's Catering
2021.01 - Current
Head Chef and Kitchen Manager
CAPPC
2018.01 - 2022.12
Sous Chef
Stone Garden
2008.01 - 2012.12
Culinary Arts and Hospitality Management -
The University of Akron
Associates Degree - Culinary Arts and Restaurant Management and Ownership
Auguste Escoffier School of Culinary Arts
Food Handler Certification
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