Murray Cleveland
Burlington,NC
Summary
Results-driven Executive Chef with extensive experience in team leadership and operations management. Known for fostering a collaborative kitchen environment, mentoring culinary talent, and creating seasonal menus that elevate dining experiences while maintaining high standards of food safety and quality.
Overview
44
44
years of professional experience
Work History
Executive Chef
Top of the Hill Restaurant Brewery Restaurant
07.2000 - Current
- Developed and executed seasonal menus to enhance culinary offerings.
- Implemented cost-control measures to optimize food production expenses.
- Trained and mentored kitchen staff on advanced cooking techniques and presentation.
- Streamlined kitchen operations, improving efficiency and reducing service times.
- Collaborated with local suppliers to source high-quality ingredients for menu development.
- Fostered a positive work culture that encouraged creativity and teamwork among staff.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
Culinary Instructor
Wake Tech Community College
09.2020 - 12.2020
- Developed and implemented culinary curriculum for diverse student populations.
- Led hands-on cooking classes, enhancing practical skills and culinary techniques.
- Mentored aspiring chefs, fostering creativity and confidence in kitchen environments.
- Evaluated student progress through assessments and constructive feedback sessions.
General Manager
Summerhouse Restaurant
01.1996 - 06.2000
- Directed daily operations, ensuring efficient service delivery and customer satisfaction.
- Developed and implemented operational strategies to enhance profitability and reduce costs.
- Oversaw staff recruitment, training, and performance evaluation to build a high-performing team.
- Managed supplier relationships, negotiating contracts to secure quality ingredients at competitive prices.
- Analyzed financial reports and market trends to inform strategic decision-making and planning.
- Cultivated a positive workplace culture through effective communication and leadership initiatives.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
- Formulated policies and procedures to streamline operations.
Executive Chef
411 West Italian Cafe
03.1991 - 06.1996
- Ensured compliance with health and safety regulations in kitchen environment.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
- Fostered partnerships with local farmers, securing premium ingredients and supporting community.
- Crafted unique dishes that significantly increased restaurant reputation and customer base.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Streamlined kitchen processes for improved efficiency and faster service times.
Executive Chef
Benvenue Country Club
03.1989 - 05.1991
- Led culinary team in executing large-scale events and private functions successfully.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Enhanced presentation techniques, contributing to visually appealing menu that attracted wider audience.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed close relationships with suppliers to source best ingredients.
Externship / Roundsman
Hotel Bel Air
05.1988 - 09.1988
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Demonstrated respect, friendliness, and willingness to help wherever needed.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Passionate about learning and committed to continual improvement.
- Organized and detail-oriented with a strong work ethic.
- Paid attention to detail while completing assignments.
- Used critical thinking to break down problems, evaluate solutions, and make decisions.
- Adaptable and proficient in learning new concepts quickly and efficiently.
Cook
Tops'l Beach & Racquet Club
04.1982 - 02.1987
- Prepared high-quality dishes in accordance with restaurant standards and recipes.
- Operated kitchen equipment efficiently to ensure smooth workflow during service hours.
- Monitored inventory levels and assisted in ordering supplies as needed to maintain stock.
- Trained new kitchen staff on food safety protocols and proper cooking techniques.
- Implemented efficient food preparation processes, reducing wait times for customers.
- Maintained cleanliness and organization of kitchen areas, adhering to health regulations.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Education
Associate of Science - Culinary Arta
02-1989
- Ranked in Top 1% of class
Skills
- Hands-on instruction
- Baking techniques
- Problem-solving
- Organizational skills
- Decision-making
- Adaptability and flexibility
- Culinary expertise
Timeline
Culinary Instructor - Wake Tech Community College
09.2020 - 12.2020
Executive Chef - Top of the Hill Restaurant Brewery Restaurant
07.2000 - Current
General Manager - Summerhouse Restaurant
01.1996 - 06.2000
Executive Chef - 411 West Italian Cafe
03.1991 - 06.1996
Executive Chef - Benvenue Country Club
03.1989 - 05.1991
Externship / Roundsman - Hotel Bel Air
05.1988 - 09.1988
Cook - Tops'l Beach & Racquet Club
04.1982 - 02.1987
Culinary Institute of America - Associate of Science, Culinary Arta