Richard Burns
Saint Augustine,FL
Summary
Accomplished Executive Chef with a proven track record at Sodexo Services, enhancing customer satisfaction through innovative menu development and stringent food safety practices. Skilled in cost control and team leadership, I've significantly improved operational efficiency. Expert in catering to dietary restrictions, my menus reflect a deep understanding of hospitality service excellence. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
22
22
years of professional experience
Work History
Executive Chef 2
Sodexo Services
10.2021 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- 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.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Food and Beverage Manager
Holiday Inn Resort, IHG
12.2019 - 06.2020
- Managed inventory effectively, reducing waste and optimizing stock levels.
- Developed staff training programs to enhance service skills and increase overall efficiency.
- Resolved customer complaints involving food or beverage quality and service.
- Maintained highest standards for beverage quality and service.
- Maintained a clean, safe, and welcoming environment for patrons, adhering to strict health code regulations.
- Organized successful special events that contributed to increased sales figures.
- Improved customer satisfaction by implementing innovative food and beverage menu options.
- Oversaw the hiring process for new employees, selecting top talent to join our team.
- Conducted regular performance evaluations for team members, providing constructive feedback and opportunities for growth.
Executive Chef
Smokehouse 54
10.2018 - 11.2019
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Chef Manager
Eurest Services
02.2016 - 10.2018
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Culinary Specialist
United States Navy, USN
02.2002 - 01.2016
- Increased overall efficiency by cross-training staff in various cooking techniques and station responsibilities.
- Mentored junior culinary staff, fostering professional growth and supporting skill development.
- Conducted regular safety checks on kitchen equipment to ensure proper functionality and minimize downtime due to repairs or replacements.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Maintained a clean and sanitary kitchen environment in compliance with health department regulations.
- Upheld the highest standards of quality control throughout all stages of food production from ingredient sourcing to final plating.
Education
Associate of Arts - Restaurant And Culinary Management
Art Institute of Virginia
Alexandria, VA06.2014
Skills
- Food Safety
- Menu Planning
- Cost Control
- Menu development
- Hospitality service expertise
- ServSafe Certification
- Strong Work Ethic
- Inventory Control
- Hiring, Training, and Development
- Team Leadership
- Catering and Events
- Dietary Restrictions
- Recipe Management
- Sanitation Guidelines
Timeline
Executive Chef 2
Sodexo Services
10.2021 - Current
Food and Beverage Manager
Holiday Inn Resort, IHG
12.2019 - 06.2020
Executive Chef
Smokehouse 54
10.2018 - 11.2019
Chef Manager
Eurest Services
02.2016 - 10.2018
Culinary Specialist
United States Navy, USN
02.2002 - 01.2016
Associate of Arts - Restaurant And Culinary Management
Art Institute of Virginia
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