Sean Sinclair
Allentown,PA
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. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards.
Overview
10
10
years of professional experience
Work History
Executive Sous Chef
Olde Homestead Golf Club
New Tripoli, Pennsylvania
05.2024 - Current
- Performed quality assurance checks on all finished products before they left the kitchen area.
- Resolved conflicts between kitchen staff members and provided guidance as needed.
- Oversaw the daily cleaning of all cooking surfaces, utensils, and equipment according to health codes.
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
Executive Chef
Keystone Pub Bethlehem
Bethlehem, Pennsylvania
01.2024 - Current
- Provided guidance and support for Sous Chefs during peak service hours.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Controlled labor costs through effective use of staff scheduling techniques.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Executive Sous Chef
Peddlers Village
Lahaska, Pennsylvania
12.2022 - 06.2023
- Performed quality assurance checks on all finished products before they left the kitchen area.
- Oversaw the daily cleaning of all cooking surfaces, utensils, and equipment according to health codes.
- Resolved conflicts between kitchen staff members and provided guidance as needed.
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
- Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
- Cultivated relationships with vendors to secure cost-effective ingredients for recipes.
- Trained new employees in food safety and sanitation regulations.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
- Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
Executive Sous Chef
South Jazz
Philadelphia, Pennsylvania
12.2021 - 11.2022
- Monitored food costs on a weekly basis to maintain target profit margins.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Ensured compliance with local health department regulations by performing routine inspections.
- Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
- Maintained accurate records of invoices related to food purchases for accounting purposes.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
Executive Sous Chef
Blue Bell Inn
Blue Bell, PA
06.2018 - 03.2022
- Resolved conflicts between kitchen staff members and provided guidance as needed.
- Performed quality assurance checks on all finished products before they left the kitchen area.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Performed financial analysis and recommended effective methods to cut costs.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Executive Sous Chef
Bravo Cucina Italiana
Fullerton, Pennsylvania
08.2014 - 12.2016
- Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
- Cultivated relationships with vendors to secure cost-effective ingredients for recipes.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Trained new employees in food safety and sanitation regulations.
Education
Associate of Arts - Cognitive Psychology
Community College of Philadelphia
Philadelphia, PA05-2018
Skills
- Kitchen Management
- Cost Control
- Recipe creation
- Sanitation Standards
- Menu development
- Culinary techniques
- Waste Reduction
- Food presentation
- Forecasting and planning
- Order Management
- Ingredients Selection
- Budgeting and cost control
- Sanitation Guidelines
- Staff Scheduling
- Quality Assurance
- Banquets and catering
- Food Prep Planning
- Hiring, Training, and Development
- Menu Planning
- BOH Operations
- Performance Assessments
- Food Stock and Supply Management
- Vendor Relationship Management
- Food and beverage pairing
- Team Leadership
- Restaurant Operations
- Recipe Development
Timeline
Executive Sous Chef
Olde Homestead Golf Club
05.2024 - Current
Executive Chef
Keystone Pub Bethlehem
01.2024 - Current
Executive Sous Chef
Peddlers Village
12.2022 - 06.2023
Executive Sous Chef
South Jazz
12.2021 - 11.2022
Executive Sous Chef
Blue Bell Inn
06.2018 - 03.2022
Executive Sous Chef
Bravo Cucina Italiana
08.2014 - 12.2016
Associate of Arts - Cognitive Psychology
Community College of Philadelphia
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