John Presley
Orangeburg,SC
Summary
I have over twenty years of food service and management experience. I embarked on a culinary career at the age of sixteen. My journey in the food industry began in fast food. I later followed my dreams of getting a degree in culinary arts. Once I obtained my degree I worked in a variety of positions, which allowed me to gain vast knowledge in the food and beverage industry. I have worked many positions in the kitchen from fry cook to Executive Chef. I am looking for a career in which not only I can share my knowledge with others and help them grow, but one in which I will also continue to learn and grow.
Overview
15
15
years of professional experience
Work History
Chef/Asst.Food Service Director
Alladin Food Services
01.2019 - Current
- Menu planning, purchased and oversaw the delivery of food, trained management and staff
- Established and maintained relations with clients
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Scheduled and received food and beverage deliveries, adhering to food cost and budget
- Planned promotional menu additions based on seasonal pricing and product availability
- Developed kitchen staff through training, disciplinary action, and performance reviews
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
- Oversaw business operations, inventory control, and customer service for restaurant
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- 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
- Generated employee schedules and work assignments and determined appropriate compensation rates
- Coordinated employee schedules and developed staff teams to boost productivity
- Modernized work processes to reduce guest wait times and boost daily output
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality
- Trained and managed kitchen personnel and supervised related culinary activity
- Evaluated food products to verify freshness and quality.
Sous Chef
Sodexo inc
08.2010 - 12.2019
- Acted as head chef when required to maintain continuity of service and quality
- Collaborated with staff members to create meals for large banquets
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
- Trained kitchen staff to perform various preparation tasks under pressure
- Monitored food production to verify quality and consistency
- Trained and managed kitchen personnel and supervised related culinary activity
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
Head Line Cook
Callaway Gardens Resort
01.2009 - 07.2009
- Improved kitchen efficiency by streamlining prep processes and optimizing workstations.
- Enhanced menu offerings with innovative dishes, utilizing seasonal ingredients and regional flavors.
- Developed standard operating procedures for consistent food quality and presentation.
- Reduced waste by implementing proper storage techniques and inventory management.
- Contributed to successful catering events by preparing large quantities of high-quality dishes under tight deadlines.
- Handled multiple orders simultaneously while coordinating with other stations to maintain seamless workflow.
- Provided support during staff shortages or unexpected absences, demonstrating adaptability and strong teamwork skills.
Education
License -
Serv Safe
05.2026
Associates In Culinary Arts - Culinary Arts And Restaurant Management
Le Cordon Bleu of Atlanta
Tucker, GA01.2010
Skills
- Monitored and purchased inventory, ensuring sufficient levels to accommodate demands, while maintaining a low food cost
- Verified incoming shipments, checking specifications and quantities Rejected damaged goods and arranged for return to vendor
- Opened and closed restaurants
- Managed a staff of thirty employees and three managers
- Planned menus, organized and oversaw banquets and other events
- Payroll and scheduling
- Recipes and menu planning
- Workflow Optimization
- Equipment Maintenance
- Food preparation and safety
- Operations management
- Budgeting
- Problem-solving
- Order delivery practices
Languages
Spanish
Limited Working
Timeline
Chef/Asst.Food Service Director
Alladin Food Services
01.2019 - Current
Sous Chef
Sodexo inc
08.2010 - 12.2019
Head Line Cook
Callaway Gardens Resort
01.2009 - 07.2009
License -
Serv Safe
Associates In Culinary Arts - Culinary Arts And Restaurant Management
Le Cordon Bleu of Atlanta
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