Layne Bielby
Nashville,TN
Summary
Professional culinary expert with strong track record in leading kitchen operations and producing high-quality dishes. Adept at team collaboration, ensuring smooth service, and adapting to changing needs. Highly skilled in menu development, food safety, and cost management. Known for reliability and achieving results in fast-paced environments.
Overview
5
5
years of professional experience
Work History
Chef de Cuisine / Kitchen Director
Infinity Hospitality
03.2023 - 03.2025
- Culinary Leadership: Demonstrated exceptional innovation and leadership as a culinary professional with over 10 years of experience in diverse kitchen environments, proficient in a wide range of cooking techniques and cuisines, consistently delivering high-quality dishes.
- Operational Excellence: Implemented transformative initiatives to foster a healthy work environment, streamline kitchen operations, and elevate overall standards. Successfully restructured kitchens for improved efficiency, initiated comprehensive inventory management, and provided expert training to cultivate a dedicated and skilled team.
- Menu Development: Spearheaded menu creation and crafted tastings to enhance client satisfaction, resulting in a notable increase in sales. Led the management of prep, inventory, and staffing for three venues, ensuring seamless operations and exceptional culinary experiences.
- Staff Management: Utilized temporary staffing solutions to facilitate training and enhance team dynamics, creating a collaborative and adaptable kitchen environment.
- Technical Proficiency: Leveraged tools such as Excel and Word to create inventory lists, preparation sheets, recipes, and templates to effectively manage staff schedules, food costs, and operational efficiencies.
Chef de Cuisine
The Golf Sanctuary
09.2022 - 03.2023
- Menu Development: Designed and curated seasonal menus, including daily and weekly specials, to enhance guest dining experiences.
- Culinary Innovation: Created unique soups of the day, showcasing seasonal ingredients and culinary creativity.
- Training and Leadership: Trained and mentored kitchen staff to uphold high culinary standards and foster a collaborative kitchen environment.
- Health Compliance: Maintained kitchen operations in accordance with health and safety regulations, ensuring a clean and compliant work environment.
- Event Catering: Successfully catered private and holiday events, delivering exceptional service and customized menu options to meet client needs.
- Inventory Management: Managed ordering and inventory processes, optimizing labor costs and minimizing waste through effective resource allocation.
Line Cook
12/30 Supper Club
09.2021 - 08.2022
- Dinner Service Preparation: Prepared ingredients and organized stations in anticipation of dinner service, ensuring timely and efficient service.
- Communication: Collaborated with the Manager on Duty (MOD) to address any issues or concerns regarding stocked items, facilitating smooth kitchen operations.
- Staff Training: Assisted in training new staff members, sharing best practices and techniques to uphold kitchen standards.
- Multi-Station Experience: Worked across various stations, including sushi, fish, grill/broiler, fry, sauté, and garde manger, demonstrating versatility and adaptability in a fast-paced environment.
- Station Management: Stocked and replenished stations in preparation for the next shift, ensuring all areas were ready for service.
Kitchen Supervisor
Reef Technologies
08.2020 - 09.2021
- Food Preparation: Oversaw food prep operations for 5 to 8 different brands across two locations, ensuring quality and consistency in all dishes.
- Inventory Management: Coordinated the receiving and organization of products, maintaining accurate inventory records and efficient stock rotation.
- Operational Maintenance: Cleaned, organized, and maintained food trucks to meet health and safety standards, ensuring a safe and sanitary work environment.
- Communication: Liaised with the commissary kitchen regarding inventory management, food supplies, and chemical usage to streamline operations and support overall efficiency.
Education
High School Diploma -
John Overton High School
Nashville05-2011
Skills
- Team development
- Food allergen knowledge
- Staff training
- Butchery skills
- Banquets and catering
- Creativity and innovation
- Employee retention strategies
- Menu development
- Recipes and menu planning
- Process improvements
- Food production
- Detail-oriented
Timeline
Chef de Cuisine / Kitchen Director
Infinity Hospitality
03.2023 - 03.2025
Chef de Cuisine
The Golf Sanctuary
09.2022 - 03.2023
Line Cook
12/30 Supper Club
09.2021 - 08.2022
Kitchen Supervisor
Reef Technologies
08.2020 - 09.2021
High School Diploma -
John Overton High School
Similar Profiles
Gail PetersonGail Peterson
Event Captain / Trainer / Venue Manager at Infinity HospitalityEvent Captain / Trainer / Venue Manager at Infinity Hospitality
Pratikshya TandanPratikshya Tandan
Cleaner at Infinity HospitalityCleaner at Infinity Hospitality
Zacari RochelleZacari Rochelle
Event Staff Member at Infinity HospitalityEvent Staff Member at Infinity Hospitality