Summary
Overview
Work History
Skills
Certification
Timeline
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John Zemken

Virginia Beach,VA

Summary

High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.

Overview

13
13
years of professional experience
1
1
Certification

Work History

Executive-chef

Chef By Design Catering
08.2015 - 05.2023
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Verified compliance in preparation of menu items and customer special requests.
  • Produced revolutionary menu offerings to put establishments on local, regional and national map.
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
  • Placed orders to restock items before supplies ran out.
  • Increased profits and efficiency 10% by building optimal inventory control model.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Assessed and analyzed departmental budgets to find ways to minimize expenses and optimize profits
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget

Chef De Cuisine

Havana
07.2013 - 07.2015
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Created recipes and prepared advanced dishes.
  • 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.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Created menus and designed corresponding recipes for Havana
  • Scheduled and supervised all kitchen employees such as dishwashers
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets
  • Developed and cooked memorable dishes that brought new customers into establishment

Catering Chef

Aramark
06.2010 - 07.2013
  • Followed all safety instructions to avoid injuries when operating heavy equipment in kitchen.
  • Cooked for large groups of people and managing various types of food for large events.
  • Observed federal and local kitchen safety regulations to prevent food borne illnesses.
  • Ordered food items and supplies needed to fulfill catering jobs.
  • Crafted exciting catering options for clients.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Skills

  • Food Preparation and Safety
  • Vendor Relation
  • Recipe Development
  • Food Service Safety Training
  • Inventory Control
  • Attention to Detail
  • Budgeting and Cost Control
  • Food Preparing, Plating and Presentation
  • Menu Planning
  • Organization and Prioritization
  • Create Recipes
  • Estimate Food Needs
  • Staff Supervision and Coordination

Certification

Servsafe manager’s certificate

Timeline

Executive-chef

Chef By Design Catering
08.2015 - 05.2023

Chef De Cuisine

Havana
07.2013 - 07.2015

Catering Chef

Aramark
06.2010 - 07.2013

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John Zemken