Luke Clevenger
North Fort Myers,Florida
Summary
Dedicated professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.
Overview
31
31
years of professional experience
Work History
Consultant Executive Chef
Centerplate, A Sodexo
Miami Gardens, FL
08.2005 - Current
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Verified compliance in preparation of menu items and customer special requests.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Collaborated with staff members to create meals for large banquets.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Obtained fresh, local ingredients to lower grocery costs.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Increased profits and efficiency [Number]% by building optimal inventory control model.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Used root cause analysis to conduct assessments and develop improvements.
Executive Chef
River Valley Catereing
Kankakee, IL
08.1991 - 08.2005
Education
High School Diploma -
Kankakee High School
Kankakee, IL05.1995
Skills
Client ,Guest, Company Orientated
Team Leader, Team Player
Detailed, Focused, Organized
Experienced Professional
Flexible and Diverse
30 Years in Hospitality
Stadiums
Arenas
Convention Centers
Restaurants
Clubs
Concession /Premium Retail
Timeline
Consultant Executive Chef
Centerplate, A Sodexo
08.2005 - Current
Executive Chef
River Valley Catereing
08.1991 - 08.2005
High School Diploma -
Kankakee High School
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