Summary
Overview
Work History
Education
Skills
Languages
Certification
References
Timeline
Generic

Ryan Parrott

Oklahoma City,OK

Summary

Dynamic culinary leader with a proven track record at HumanKind Hospitality Services, excelling in menu development and team leadership. Expert in cost control and supplier negotiation, I drive operational efficiency while fostering staff growth. Passionate about creating exceptional dining experiences, I ensure compliance with food safety standards and enhance customer satisfaction.

Overview

25
25
years of professional experience
1
1
Certification

Work History

Director of Culinary Operations

HumanKind Hospitality Services-
Oklahoma City, OK
08.2013 - 06.2025
  • Hired and trained staff in accordance with company policies and labor regulations.
  • Guided junior chefs in recipe development and presentation techniques to elevate culinary quality.
  • Created menus that balanced customer satisfaction with budgetary constraints.
  • Supervised food preparation processes to uphold high-quality control standards.
  • Established strong supplier relationships, securing competitive pricing on ingredients.
  • Monitored employee performance for adherence to sanitation regulations.
  • Implemented efficient tracking systems for orders and deliveries, enhancing supply chain operations.
  • Led culinary teams across four concepts, managing menu planning, purchasing, and inventory.

Executive Chef

Tamazul
Oklahoma City, OK
04.2012 - 08.2013
  • Developed opening menu and recipes for innovative startup concept.
  • Designed kitchen layout and flow strategies to enhance operational efficiency.
  • Established vendor relations and negotiated pricing with foodservice suppliers.
  • Oversaw kitchen remodel construction and equipment installation.
  • Hired and trained kitchen staff for optimal performance.
  • Created recipe books and training guides for front and back of house employees.
  • Procured kitchen equipment to support operational needs.

Executove Chef

LOCAL Norman
Norman, OK
07.2010 - 04.2012
  • Developed menu from inception for farm-to-table concept, emphasizing local ingredients.
  • Planned weekly production schedules to enhance efficiency and reduce waste.
  • Reviewed vendor orders for accuracy and cost-effectiveness.
  • Conducted staff meetings to communicate menu changes, events, and promotions.
  • Created daily specials utilizing seasonal ingredients and incorporating customer feedback.
  • Established safety culture in kitchen by enforcing stringent protocols.
  • Collaborated with local suppliers to procure high-quality ingredients at competitive prices.

Executive Chef/Restaurant Owner

Deep Fork Group
Oklahoma City, OK
06.2000 - 06.2008

Education

BBA - Hotel, Motel, And Restaurant Management

University of Central Oklahoma
Edmond, OK
05-1996

Skills

  • Menu development and food safety
  • Inventory management
  • Cost control
  • Staff training and development
  • Supplier negotiation
  • Team leadership
  • Operational efficiency
  • Recipe creation
  • Project management
  • Staff training
  • Inventory control
  • Food safety
  • Sanitation standards
  • Allergy awareness
  • ServSafe manager

Languages

Spanish
Professional
French
Limited

Certification

  • Servsafe
  • State of Oklahoma Liquor License

References

References available upon request.

Timeline

Director of Culinary Operations

HumanKind Hospitality Services-
08.2013 - 06.2025

Executive Chef

Tamazul
04.2012 - 08.2013

Executove Chef

LOCAL Norman
07.2010 - 04.2012

Executive Chef/Restaurant Owner

Deep Fork Group
06.2000 - 06.2008

BBA - Hotel, Motel, And Restaurant Management

University of Central Oklahoma

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