Shane Magilton
Jenkintown,PA
Summary
Dynamic, resourceful and skilled executive head chef with several years of success in fine dining, casual dining and catering. Quality-focused and efficient professional adept at preparing and plating food in high-energy, fast-paced kitchens. Experienced in fast-paced environments and adaptable to last-minute changes. Thrives under pressure and consistently earns high marks for work quality and speed.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Head Chef
Krick Wuder Saloon & Restaurant
Philadelphia, PA
08.2018 - Current
- Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Supervised the preparation of meals according to customer orders in a timely manner.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Guided and instructed newly hired kitchen personnel on adhering to food safety regulations and mastering proficient cooking techniques.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Assisted in developing marketing strategies aimed at increasing restaurant revenue.
Line Cook
Memphis Taproom
Philadelphia, PA
03.2017 - 10.2017
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Performed basic knife skills such as dicing onions or slicing meats.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Stocked and restocked kitchen supplies as needed.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Ensured that all dishes were prepared according to recipe specifications.
- Followed proper food handling methods and maintained correct temperature of food products.
- Grilled and deep fried various foods from meats to potatoes.
- Operated fryers and grills according to instructions to maintain safety and food quality.
Sous Chef
Grey Lodge Pub
Philadelphia, PA
10.2012 - 03.2017
- Complied with all health department regulations regarding proper food handling methods.
- Established standard procedures for plating presentations.
- Monitored inventory levels to ensure adequate supplies on hand.
- Created a positive work environment by encouraging teamwork among staff members.
- Assisted in menu development and recipe testing.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Reduced waste and increased efficiency by implementing strategic measures within the kitchen.
- Trained new hires in proper cooking techniques and recipes.
- Improved performance of team members resulting in high-quality meals produced daily.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Prepared workstations with ingredients and tools to increase efficiency.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
Education
Bachelor of Science - Public Health
Arcadia University
Glenside, PA05-2025
Associate of Arts - Liberal Arts And Sciences
Bucks County Community College
Newtown, PA05-2010
Skills
- Budgeting and cost control
- Food Safety Regulations
- Dish preparation
- Forecasting and planning
- Plating and presentation
- Inventory Rotation
- Performance Assessments
- Ingredient Selection
- Team Management
- Equipment Maintenance
- Culinary techniques
- Leadership Skills
Affiliations
- Graphic Designer (Menus, T-Shirts & Promotional Flyers)
- Audio Engineer (Proficient in DAWs, working with artist's recordings & mastering )
- Event Coordinator (Weddings, Graduations, Formal & Non-Formal Gatherings)
- Outdoor Activities (Disc Golf, Basketball & Hiking)
Certification
- ServSafe Certified (Active until 2027)
- RAMP Certified (PA. Responsible Alcohol Management)
Accomplishments
- Back to Back Top 4 Finishes in a "Best of Philly" Chicken Wing Competition
- Planned, Organized and Executed Catering Parties of +500 People
- Hosted Themed Dinners for VIP clientele (Eagles Players, UFC Fighters & Social Media Celebrities)
- Philly-Mag Nonminated Best Bar Restaurant
References
References available upon request.
Timeline
Head Chef
Krick Wuder Saloon & Restaurant
08.2018 - Current
Line Cook
Memphis Taproom
03.2017 - 10.2017
Sous Chef
Grey Lodge Pub
10.2012 - 03.2017
Bachelor of Science - Public Health
Arcadia University
Associate of Arts - Liberal Arts And Sciences
Bucks County Community College
- ServSafe Certified (Active until 2027)
- RAMP Certified (PA. Responsible Alcohol Management)
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