Mitchell Gayle
South Boston,VA
Summary
Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.
Overview
9
9
years of professional experience
Work History
Executive Chef
Berry Hill Resort and Conference Center
South Boston , VA
02.2016 - Current
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Controlled labor costs through effective use of staff scheduling techniques.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Coordinated with front-of-house staff regarding reservations and table management.
- Trained kitchen workers on culinary techniques.
- Distributed food to service staff for prompt delivery to customers.
Education
Associate of Science - Culinary Science
Culinary Institute of Virginia
Norfolk, VA06-2010
Skills
- Performance Assessments
- Signature dish creation
- Order Management
- Food Stock and Supply Management
- Sanitation coordination
- Banquets and catering
- Restaurant Operations
- Menu Planning
- Hiring, Training, and Development
- Customer Service
- Quality Assurance
- Business operations oversight
- Recipes and menu planning
- Food preparation techniques
- Team Leadership
Timeline
Executive Chef
Berry Hill Resort and Conference Center
02.2016 - Current
Associate of Science - Culinary Science
Culinary Institute of Virginia
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