Summary
Overview
Work History
Education
Skills
Websites
Timeline
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Solomon Collins

Grand Rapids

Summary

Attain a position with your company, in a leadership role that will still allow me advancements within the company.

Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in [Area of expertise] with skills in concept development and high-quality restaurant operation.

Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.

Overview

8
8
years of professional experience

Work History

Head Chef

Misfitjoints
04.2024 - Current
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Created recipes and prepared advanced dishes.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Placed orders to restock items before supplies ran out.
  • Hired, managed, and trained kitchen staff.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Evaluated food products to verify freshness and quality.

Sous Chef

The Foolery
11.2023 - Current
  • The Current Chef at the Foolery a Misfits Joint Located Downtown Grand Rapids. This location is new, so I had the opportunity to be the opening chef and developed the current Menu. One of my responsibilities was to implement all the SOP and training program that are currently in place. Over Seen Kitchen Operation at both Social Misfits and The Foolery was part of my workload. Working on transitioning from R365 to Toast XTAChef was a huge project that I was able to lead my team thought and accomplish, This consisted of Combining 3 Product catalogs from 3 separated location.

Sous Chef

Redwater Restaurants
01.2021 - 01.2022
  • During my time with Redwater I was able to help multiple kitchens run more streamline by implementing more SOP that insured a more consistent product. I was also able to help with labor and make sure that our target goals were reached while managing 20 to 30 staff members. Leading banquets of 100 – 350 people and running holiday events of 600 – 750 plus people was also part of my responsibilities. Coming up with menu, costing, and submitting them in a timely manner monthly. Working with margin edge and GFS platform for costing.

Sou Chef

CDKI
01.2020 - 01.2021
  • At Sandpoint beach House I was line chef, I handled all the line responsibilities. Ensuring prep was complete, food was in good condition, product was properly stored and dated. Making sure all recipes were being followed correctly. Checking plating and consistence of product. Filling in on all stations covering all call offs.

Line Lead/ Sous Chef

River ODI
01.2018 - 01.2020
  • As line lead, I had full knowledge of the menu recipes and stations. Making sure all prep was correct and line was ready for service. Checking hot well and temps of soups and line. Closing kitchen and check end of service list

Education

High School Diploma -

Holland High
Holland, MI
06-2010

Skills

  • Skill ranges from line prep, cooking, menu development, to Administrative duties such as labor/sales projection, invoicing, scheduling, ordering, costing Excel/Word
  • Banquets and catering
  • Signature dish creation
  • Food science
  • Plating and presentation
  • Menu design
  • Budgeting and cost control
  • Forecasting and planning
  • Kitchen operations
  • Food safety
  • Workflow optimization
  • Staff training
  • Dish preparation

Timeline

Head Chef

Misfitjoints
04.2024 - Current

Sous Chef

The Foolery
11.2023 - Current

Sous Chef

Redwater Restaurants
01.2021 - 01.2022

Sou Chef

CDKI
01.2020 - 01.2021

Line Lead/ Sous Chef

River ODI
01.2018 - 01.2020

High School Diploma -

Holland High

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