Justin Binkley
Ocala
Summary
Passionate Executive Chef skilled in menu creation, kitchen staff management, and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.
Overview
2
2
years of professional experience
2017
2017
years of post-secondary education
Work History
Executive Chef
Roberto’s Ristorante
Wildwood
10.2023 - Current
- Created and executed seasonal menus featuring fresh, local ingredients.
- Supervised kitchen staff to ensure efficient food preparation and presentation.
- Managed inventory and ordered supplies to maintain optimal stock levels.
- Trained new chefs in culinary techniques and kitchen safety protocols.
- Developed recipes that reflect the restaurant's Italian culinary heritage.
- Maintained high standards of cleanliness and organization in the kitchen.
- Engaged with customers to gather feedback on menu items and service quality.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Trained kitchen workers on culinary techniques.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Performed financial analysis and recommended effective methods to cut costs.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Monitored quality, presentation, and quantities of plated food across line.
- Provided guidance and support for Sous Chefs during peak service hours.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
Education
Lake Wales High School
Lake Wales, FLSkills
- Menu creation
- Food safety
- Inventory management
- Staff training
- Team leadership
- Attention to detail
- Time management
- Problem solving
- Adaptability
- Staffing
- Regulatory compliance
- Decision-making
- Recipe creation
- Inventory control
- Performance improvement
- Budgeting and cost control
- Hiring, training, and development
- Sanitation coordination
- Quality assurance
- Menu pricing
Timeline
Executive Chef
Roberto’s Ristorante
10.2023 - Current
Lake Wales High School