Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Shane Drudge

Fort Wayne,IN

Summary

High-performing Chef offering 20+ years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Forward-thinking professional offering more than 20+ years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven training skills. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.

Overview

5
5
years of professional experience
1
1
Certification

Work History

Executive Chef

Tri Lakes Restaurant
07.2023 - Current
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Collaborated with staff members to create meals for large banquets.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Assisted customers in planning corporate events, social galas and gourmet dinners.
  • Kept labor at or below 30% to support business profit targets.
  • Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
  • Produced revolutionary menu offerings to put establishments on local, regional and national map.
  • Increased profits and efficiency 100% by building optimal inventory control model.

Sous Chef

Trolley Steak And Seafood
04.2022 - 08.2023
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Collaborated with staff members to create meals for large banquets.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Implemented successful cross-marketing strategies such as food and wine pairing

B Foreman

Wright Tree Services
03.2020 - 10.2020
  • Interacted with employees to demonstrate high standards and mitigate issues effectively.
  • Established clear priorities and production quality standards.
  • Handled issues with relative ease by implementing best practices and applying critical thinking skills to find best solutions.
  • Reviewed project details to specify correct materials and equipment for job sites.
  • Verified completed projects met approved time, quality and cost estimates.
  • Checked equipment to determine if maintenance was required.
  • Reworked positions and workflow based on individual abilities and production targets.
  • Maintained zero site accidents and lost work days for 1 year.
  • Meticulously tracked parts and equipment used on each job site.

General Foreman

K&K Tree Service
07.2018 - 02.2020
  • Completed final walkthroughs at job sites to close out projects.
  • Worked alongside team to accomplish work goals according to schedule.
  • Reviewed blueprints, specifications and drawings to fully understand project scope ahead of time.
  • Kept teams properly supplied with materials, tools, plans and supplementary assistance to meet project deadlines.
  • Planned each job with appropriate safety measures, addressing weight limits and fall protection.
  • Performed job safety analysis on daily basis to mitigate risks for all workers and visitors to job sites.
  • Prepared daily time cards and assisted in preparation of estimates and scope of work statements.

Education

No Degree - Massage Therapy

Southern Illinois University Carbondale
Carbondale, IL

GED -

Carroll High School
Fort Wayne, IN
07.2006

Skills

  • Process Improvement
  • Vendor Relations
  • Resource Management
  • Food Preparation and Safety
  • Dish Preparation
  • Fine Dining Expertise
  • Order Delivery Practices
  • Equipment Maintenance
  • Kitchen Equipment Operation
  • Employee Training
  • Recipe Development
  • Verbal and Written Communication
  • Food Service Safety Training
  • Creative Thinking
  • Productivity Optimization
  • Cost Control
  • Regulatory Compliance
  • Kitchen Operations Oversight
  • Inventory Control
  • Workflow Optimization
  • Coaching and Mentoring
  • Attention to Detail
  • Presentation Management
  • Restaurant Operation
  • Purchasing Management
  • Hygiene Policy Implementation
  • Servsafe Certification
  • Work Area Inspections
  • Performance Review
  • Operations Management
  • Problem and Complaint Resolution
  • Customer Retention
  • Catering and Events
  • Recruitment and Onboarding
  • Delegating Work
  • Hospitality Service Expertise
  • Restaurant Industry Trends Awareness
  • Special Events
  • Garnishing and Plating
  • Performance Improvement
  • Food and Beverage Pairings
  • Kitchen Staff Management
  • Equipment Purchasing
  • Verify Food Quality
  • Budgeting and Cost Control
  • Staff Supervision and Coordination
  • Cook Consistent Dishes
  • Menu Planning
  • Food Spoilage Prevention
  • Cooking Technique Demonstrations
  • Signature Dish Creation
  • Staff Recruiting and Hiring
  • Hiring, Training and Development
  • Culinary Trends
  • BOH Operations
  • Food Stock and Supply Management
  • Forecasting and Planning
  • Food Preparing, Plating and Presentation
  • Staff Performance Assessments
  • Equipment Inspection and Maintenance
  • Cleaning and Sanitation
  • Create Recipes
  • Estimate Food Needs
  • Staffing

Certification

  • Licensed Servsafe - 04/2020-04/2025

Timeline

Executive Chef

Tri Lakes Restaurant
07.2023 - Current

Sous Chef

Trolley Steak And Seafood
04.2022 - 08.2023

B Foreman

Wright Tree Services
03.2020 - 10.2020

General Foreman

K&K Tree Service
07.2018 - 02.2020

No Degree - Massage Therapy

Southern Illinois University Carbondale

GED -

Carroll High School

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Shane Drudge