Luke Schuenke
Delavan,Wisconsin
Summary
Adept Product Development Chef with a proven track record at Sorg Quality Meats & Sausages, enhancing product lines through creativity, culinary expertise, and innovation. Spearheaded new product development, achieving significant cost optimization without compromising quality.
Overview
23
23
years of professional experience
Work History
Product Development Chef
Sorg Quality Meats & Sausages
09.2004 - Current
- Planned, developed and formulated new products based on market trends, customer input and personal experience.
- Assisted in setting requirements for new products such as sourcing ingredients, establishing machine specifications, and creating manufacturing processes.
- Considered budgetary factors along with taste, texture and visual appeal of newly created items.
- Sorted and ordered items for ingredient inventory.
- Facilitated cost reduction through product improvements.
- Formulated recipes to deliver optimal flavor systems, complying with cost, product design and sensory and regulatory requirements.
- Communicated and negotiated with ingredient suppliers and vendors to order new ingredients.
- Performed research on latest markets to develop new product concepts.
- Tested new, alternative raw materials through analysis, sourcing and trials.
- Performed requirements to meet HACCP guidelines to ensure product safety.
- Designed product packaging and labeling.
- Cost and price analysis on new products and existing commercialized products.
Owner
Plan-B Sauces & Seasonings, LLC
07.2004 - Current
- Manage day-to-day business operations.
- Monitor market conditions to set accurate product pricing and take advantage of emerging trends.
- Develop new products based on emerging trends.
- Produce seasoning blends.
- Work with co-packers to have formulas produced to specification and standards.
- Design appealing packaging and labeling.
- Adhere to safe handling practices and standards to ensure consumer safety and health.
Head Chef
Wagon Wheel Restaurant
01.2004 - 09.2004
- Placed orders to restock items before supplies ran out.
- Arranged for kitchen equipment maintenance and repair when needed.
- Hired, managed, and trained kitchen staff.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained well-organized mise en place to keep work consistent.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Created recipes and prepared advanced dishes.
- Obtained fresh, local ingredients to lower grocery costs.
- Set up and broke down kitchen for service.
- Utilized culinary techniques to create visually appealing dishes.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Participated in food tastings and taste tests.
Head Chef
Red Geranium Restaurant
06.2001 - 10.2003
- Hired, managed, and trained kitchen staff.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained well-organized mise en place to keep work consistent.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Created recipes and prepared advanced dishes.
- Assisted with menu development and planning.
- Set up and broke down kitchen for service.
- Utilized culinary techniques to create visually appealing dishes.
- Disciplined and dedicated to meeting high-quality standards.
- Implemented food cost and waste reduction initiatives to save money.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Evaluated food products to verify freshness and quality.
Education
Associate of Science - Culinary Arts
Blackhawk Technical College
Janesville, WI04.2001
Skills
- Creativity and Innovation
- Cost Optimization
- New Product Development
- Culinary expertise
- Recipe Development
- Formulation Development
Timeline
Product Development Chef
Sorg Quality Meats & Sausages
09.2004 - Current
Owner
Plan-B Sauces & Seasonings, LLC
07.2004 - Current
Head Chef
Wagon Wheel Restaurant
01.2004 - 09.2004
Head Chef
Red Geranium Restaurant
06.2001 - 10.2003
Associate of Science - Culinary Arts
Blackhawk Technical College
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