Richard Knight

Private in- home chef for Houston Texans quarterback and chef for in home and event space high end catering

Responsibilities included for Athlete -

• New menu production each day for strict vegan/ fish menu for client.
• Liaising with Houston Texans dietary coach on athlete's changing needs throughout season
• Preparing in house for client 6-7 days per week
• Shopping, budgeting and selecting specialist food items

Responsibilities for catering's

• Menu planning, preparation and execution of high end catering and events.

Head Chef and Manager

Responsibilities

• Concept development, menu design and development.
• Kitchen layout and design, purchasing of all heavy equipment, small wares and interior design aspects
• Hiring, scheduling and training of all staff , payroll, HR manual, etc.
• Established vendors set ups, ordering and inventory systems
• Health and safety training and maintenance
• Trainer for "Toast" POS system
• Managed Food Cost at 25%
• Day to day running and management of restaurant BOH and FOH

• Co-hosted tv show on local farmers, restaurateurs and chefs, emphasizing their connections within local communities and how we can encourage more people to buy from farms and shop locally on a regular basis.
• Headed a series of farm dinners called "Breaking Bread" throughout Texas, ending in a multi chef dinner which was filmed and made into a documentary ( which won an award in Houston and was nominated for a NYC tv awards 2018)
• Part time butcher in wholesale butcher shop. Mainly dealing with taking down whole animals (pigs, cows, lamb, goats, rabbits) Also sausage making and charcuterie.

Executive chef at 200 seat restaurant, built for my own personal concept of a farm to table restaurant in a chic but casual environment

• Kitchen design and layout, purchasing of all heavy and small wares
• Training of recipes, menus, POS, HR and health and safety
• Recruiting and onboarding of all employees, generated employee schedules, work assignments and determined appropriate compensation rates.
• Developed menus for restaurant and catering, controlled food costs, purchasing .
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed close relationships with local farmers and purveyors to purchase as much locally as possible
• Assisted customers in planning corporate events, social galas and gourmet dinners.

Chef owner of one of the first " Nose -to Tail Restaurants in the USA. A nationally acclaimed restaurant using animals from farms that were known and to treat their animals right also only using "bycatch" from the gulf of Mexico and vegetables farmed locally.

• Ran 80 seat restaurant with a daily changing menu depending on what animals, fish and produce came in
• Designed kitchen and restaurant layout, concept design and logo
• Kitchen and restaurant design and layout, purchasing of all equipment.
• Created and executed ever changing seasonal and local menu on a daily basis
• Staff training and HR
• Managed payroll and financials
• Established and maintained all heath and safety systems
• Managed alcohol and wine programs

Regional trainer for "Bon Appetite" Compass group's gourmet division for Southwest. Executive chef at Chevron downtown, Shell, Halliburton. Chef Manager of Cameron and Schlumberger.

• Responsible for all aspects of day to day running of corporate kitchens and restaurants including staffing, food, payroll, financials, health and safety , etc
• Trainer for new company food programs for region
• Opened 20 new units in Southwestern states
• Managed from up to 200 staff
• Company trainer who worked with CIA in Napa to develop and roll out new food concepts