Karl Kerwood

• Prepared diverse dishes using fresh, local ingredients to enhance menu quality.
• Collaborated with kitchen staff to streamline food preparation processes for efficiency.
• Managed inventory levels and ordered supplies to maintain kitchen operations.
• Ensured compliance with health and safety regulations in food handling and preparation.
• Developed and implemented new recipes that improved customer satisfaction and dining experience.
• Trained junior kitchen staff on best practices for food safety and cooking techniques.
• Oversaw daily kitchen operations, ensuring timely service during peak hours.
• Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.

Planned and executed up to 60 weddings per season as well as numerous catered events. Managed daily operations of kitchen for high tech beer pub open to the public. Daily in season offerings for golf course clientele

• Directed kitchen operations, ensuring high-quality food preparation and presentation.
• Developed innovative seasonal menus, enhancing guest satisfaction and dining experience.
• Managed inventory and procurement processes to optimize cost control and minimize waste.
• Trained and mentored culinary staff, fostering a culture of excellence and teamwork.
• Implemented kitchen safety protocols, maintaining compliance with health regulations.
• Oversaw catering events, customizing offerings to meet diverse client needs and preferences.
• 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.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.
• Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
• Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.

Operated an antiquarian bookstore from my home with online sales and special events. Practiced auction buyer with a keen eye on buying low and selling high. Extensive research and marketing, hands on procurement and shipping.

Managed daily operations for high end restaurant with a focus on beer and wine pairing. Created bi-weekly and monthly “Meet the Brewer” events and wine diners for which unique dishes were offered incorporating products from hundreds of microbreweries from across the country.

• Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
• Fostered partnerships with local farmers, securing premium ingredients and supporting community.
• Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
• Crafted unique dishes that significantly increased restaurant reputation and customer base.
• Led kitchen operations, ensuring seamless service during high-volume periods.
• Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
• Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
• Developed close relationships with suppliers to source best ingredients.
• Developed new recipes and flavor combinations to enhance customer dining experience.