Jonathan Chase
Philadelphia,PA
Summary
Accomplished Chef Manager with a proven track record at Bacchus Market & Catering, enhancing kitchen operations and elevating food quality through expert menu development and staff training. Skilled in culinary expertise and team leadership, I've significantly improved supplier relationships and customer satisfaction. Achieved a notable increase in efficiency and compliance with food safety regulations. High-performing Chef offering 35+ years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Energetic Chef Manager known for building dynamic culinary teams and being an effective recruiter and mentor. Offering outstanding inventory control and budget oversight. 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
27
27
years of professional experience
1
1
Language
Work History
Chef Manager
Bacchus Market & Catering
2021.07 - 2024.02
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
- Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Established positive relationships with local suppliers to secure fresh produce and support the community economy.
- Mentored junior chefs and provided guidance in culinary techniques, fostering a supportive team environment.
Sous Chef
Paris Bistro
2018.07 - 2020.03
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Monitored food and labor costs to verify budget targets were met.
Off Premise Catering Chef
Perfect Setting Catering
2015.04 - 2018.07
- Cooked for large groups of people and managing various types of food for large events.
- Ordered food items and supplies needed to fulfill catering jobs.
- Crafted exciting catering options for clients.
- Created catering menu based upon client specifications, event type, dietary needs, and budget.
- Maintained a clean and sanitary kitchen environment by adhering to strict health and safety regulations.
- Collaborated with event planners for seamless execution of catered functions, resulting in positive feedback from clients.
- Sampled each dish for quality control prior to serving, identifying mistakes and solving immediately.
- Managed food inventory effectively, reducing waste and minimizing food costs.
Catering Chef
Fox& Obel Martket& Catering
2005.08 - 2013.08
- Cooked for large groups of people and managing various types of food for large events.
- Ordered food items and supplies needed to fulfill catering jobs.
- Crafted exciting catering options for clients.
- Created catering menu based upon client specifications, event type, dietary needs, and budget.
- Maintained a clean and sanitary kitchen environment by adhering to strict health and safety regulations.
- Collaborated with event planners for seamless execution of catered functions, resulting in positive feedback from clients.
- Managed food inventory effectively, reducing waste and minimizing food costs.
- Trained and mentored junior chefs, elevating their culinary skills and performance levels.
- Streamlined kitchen operations by implementing efficient food preparation and cooking techniques.
- Observed federal and local kitchen safety regulations to prevent food borne illnesses.
- Enhanced menu offerings by developing innovative and delicious recipes tailored to clients'' preferences.
- Met face-to-face with clients of diverse backgrounds to discuss specific needs and considerations, designing unique garnishes, table settings and plate displays to suit each group's theme.
- Developed strong relationships with vendors, ensuring consistent quality of ingredients at competitive prices.
- Demonstrated versatility in cuisine styles, adapting menus to accommodate dietary restrictions or cultural preferences as needed.
- Designed catering menus containing ethnic food options to meet needs of diverse customer base.
- Tested recipes before inclusion in catering menu to verify accuracy of ingredients and preparation methods.
- Participated in food tastings and taste tests.
Off Premise Chef
Phil Stefani Signature Restaurants
2003.03 - 2005.12
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Participated in food tastings and taste tests.
Flemings Bar& Restaurant
Owner
1999.10 - 2002.09
- Boosted customer satisfaction by implementing innovative food and beverage offerings, and improving service standards.
- Streamlined operations by establishing efficient work schedules, reducing labor costs while maintaining high service quality.
- Increased overall revenue with effective cost control measures and strategic marketing initiatives.
- Enhanced employee performance through regular training sessions, staff evaluations, and constructive feedback.
- Owner operator of a popular bar and restaurant in the very busy tourist area on the island of Barbados in the Caribbean open 24 hrs a day
Executive Chef
Sugarcreek Country Club
1997.03 - 1999.04
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Coordinated employee schedules and developed staff teams to boost productivity.
Education
Associate of Science - Culinary Arts
Johnson & Wales University
Providence, RI12.1987
Skills
Food Safety
Food Safety Regulations
Culinary expertise
Nutritional knowledge
Supply Ordering
Menu Planning
Recipe creation
Kitchen Management
Recruiting and Hiring
Food spoilage prevention
Cooking skills
Team Management
Training and mentoring
Menu development
Food presentation
Inventory supervision
Cleaning and sanitation
Event Planning
Sanitation Standards
Food Trend Awareness
Equipment Inspection
Kitchen Operations
Kitchen Staff Management
Staff Training
Quality Control
Food Preparing, Plating, and Presentation
Staff Supervision and Coordination
Coaching and Mentoring
Fine-dining expertise
Safe Food Handling
Purchasing
Food inventories
Cost Control
Restaurant Operations
Garnishing and Plating
Workflow Optimization
Special Events
Inventory Management
Team Leadership
Customer Service
Recipes and menu planning
Prioritization and Organization
Recipe Development
Portion and cost control
Problem and Complaint Resolution
Banquets and catering
BOH Operations
Staff Scheduling
Staff Recruiting and Hiring
Food Stock and Supply Management
Food Prep Planning
Purchasing management
Signature dish creation
Vendor relationships
Kitchen Operations Oversight
Order Management
Menu Item Pricing
Staff Performance Assessments
Food Production
Sanitation Guidelines
Food plating and presentation
Timeline
Chef Manager
Bacchus Market & Catering
2021.07 - 2024.02
Sous Chef
Paris Bistro
2018.07 - 2020.03
Off Premise Catering Chef
Perfect Setting Catering
2015.04 - 2018.07
Catering Chef
Fox& Obel Martket& Catering
2005.08 - 2013.08
Off Premise Chef
Phil Stefani Signature Restaurants
2003.03 - 2005.12
Flemings Bar& Restaurant
Owner
1999.10 - 2002.09
Executive Chef
Sugarcreek Country Club
1997.03 - 1999.04
Associate of Science - Culinary Arts
Johnson & Wales University
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