Marcus Redding
The Pond
Juliette,GA
1
Certification
13
years of professional experience
Results-oriented Executive Chef with a strong focus on customer retention and operational efficiency. Experienced in developing seasonal menus and optimizing kitchen workflows to improve service delivery.
Work History
Executive Chef
2 Years 4 Months- Oversaw kitchen operations, ensuring compliance with health and safety standards.
- Trained and mentored junior staff in culinary techniques and service excellence.
- Designed and executed seasonal menus to enhance guest experiences.
- Coordinated inventory management to optimize ingredient usage and reduce waste.
- Implemented cost-control measures to maximize profitability without compromising quality.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Streamlined kitchen processes for improved efficiency and faster service times.
- Optimized kitchen layout and equipment use, significantly increasing productivity.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
Executive Sous Chef
2 Months- Trained and mentored junior staff on advanced cooking techniques and food safety standards.
- Streamlined kitchen workflows, improving efficiency during peak service hours.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Set up and broke down kitchen for service.
- Participated in food tastings and taste tests.
Executive Sous Chef
4 Years 6 Months- Implemented cost-control measures, optimizing inventory management to reduce waste.
- Collaborated with front-of-house team to enhance overall guest dining experience.
- Developed seasonal menus, incorporating local ingredients and culinary trends.
- Supervised kitchen operations to ensure high-quality food preparation and presentation.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
General Manager
2 Years- Analyzed sales data to develop strategic initiatives for revenue growth and market expansion.
- Streamlined inventory management processes, reducing waste and improving supply chain efficiency.
- Implemented staff training programs, enhancing team performance and customer service skills.
- Oversaw daily operations, ensuring adherence to company policies and quality standards.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
Asst Kitchen Manager
3 Years 7 Months- Supervised daily kitchen operations, ensuring compliance with food safety regulations.
- Trained staff on food preparation techniques and kitchen best practices.
Education
High School Diploma
Skills
Menu development
Menu planning
Cost control
Food safety
ServSafe certification
Staff development
Special events
Banquets and catering
Forecasting and planning
Team building
Food safety training
Talent acquisition
Guest satisfaction
Delegating work
Certification
ServSafe Certified
Timeline
Executive Chef
The Pond
04.2024 - CurrentRead More
Executive Sous Chef
Idle Hour Country Club
10.2023 - 12.2023Read More
Executive Sous Chef
Props Steak and Seafood
03.2019 - 09.2023Read More
General Manager
Cookout
03.2017 - 03.2019Read More
Asst Kitchen Manager
Buca Di Beppo
08.2013 - 03.2017Read More
Mary Persons
High School Diploma
Read More