John Steward
LeRoy,NY
Summary
Expert Chef de Cuisine with fortes in portion and cost control, menu development, kitchen management and staff training. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Strong communication and interpersonal skills with good understanding of seamless dining experience for guests. Collaborative and committed to seeking feedback from guests and team members to improve kitchen workflows. Seeking to bring strong supervisory food prep and organizational skills to the table with a respected organization that values hard work, commitment, and vision.
Overview
5
5
years of professional experience
Work History
Chef de Cuisine
The Lake House on Canadaigua
10.2021 - Current
- Negotiated with vendors to achieve quality products at better price points
- Scheduled and supervised all kitchen employees
- Created menus and designed corresponding recipes for The Lake House
- Monitored line processes to maintain consistency in quality, quantity, and presentation
- Coordinated efforts of reducing food cost YOY by 16.8%, while also increasing food sales by 33k
- Regulated labor for a YOY difference of 7.6% for a 268k savings
Chef
Sweet Betty’s
09.2020 - 10.2021
- Established prep lists, SOP’s, and structure to staff to make operations well ordered
- Optimized an ordering and inventory system
- Prepared meals from scratch using authentic recipes to generate repeat business.
Chef/Restaurant Manager
LB Grand Restaurant
08.2019 - 09.2020
- Facilitated daily FOH/BOH restaurant operations
- Created budgets, cut overages in labor, inventory, and menu costs by 25%
- Re-costed bar program and turned over a brand-new wine program
- Created first profitable month for the restaurant
Head Chef
Terry Hills Golf Course, Restaurant and Banquet Facility
08.2018 - 08.2019
- Operated with a staff of 15 during summer season generating 750k in revenue
- Served up to 600 people at any given day
- Restructured the way that all food was handled, cooked, and saved
- Revamped the lunch/dinner menus to a more modern cuisine
- Re-worked inventory to a more streamlined process: reduced the number of pieces by about 150
- Increased profit margin by itemizing every recipe and costing out every dish to provide accurate data
- Kept track of labor hours for weekly and yearly budgets.
- Trained kitchen staff to perform various preparation tasks under pressure.
Skills
- ServSafe Certified
- Corporate compliance & documentation
- Staff development and training
- Labor & food cost control
- Productivity metrics
- Food Spoilage Prevention
- Knife Skills
- Forecasting and Planning
- Banquets and Catering
- Performance Assessments
- Payroll and Scheduling
- Process Improvements
- Cost Control and Budgeting
- Menu Development
- Kitchen Management
Timeline
Chef de Cuisine
The Lake House on Canadaigua
10.2021 - Current
Chef
Sweet Betty’s
09.2020 - 10.2021
Chef/Restaurant Manager
LB Grand Restaurant
08.2019 - 09.2020
Head Chef
Terry Hills Golf Course, Restaurant and Banquet Facility
08.2018 - 08.2019
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