Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Christopher Wozny

Boston,MA

Summary

High performing Chef offering 20+ years of experience in culinary arts. Skilled in creating innovative and delicious menus while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Seeking a full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Overview

28
28
years of professional experience
1
1
Certification

Work History

Executive Chef

Wellesley College
01.2021 - 10.2023
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Streamlined kitchen operations with effective inventory management and cost controls.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
  • Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Monitored food production to verify quality and consistency.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Utilized culinary techniques to create visually appealing dishes.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed close relationships with suppliers to source best ingredients.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Participated in food tastings and taste tests.
  • Coordinated with team members to prepare orders on time.
  • Assisted with menu development and planning.
  • Set up and broke down kitchen for service.
  • Evaluated food products to verify freshness and quality.
  • Disciplined and dedicated to meeting high-quality standards.
  • Implemented successful cross-marketing strategies such as food and wine pairings.

Executive Chef

Bon Appetit Management
02.2011 - 09.2021
  • Responsible for overseeing the daily operations of 5 kitchen and food production locations throughout the Campus (3 retail and 2 meal plans units) for daily service and catering.
  • Maximized profitability by effectively budgeting and managing food costs through portion control and minimizing waste.
  • Managed seventy-three (73) kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Streamlined kitchen operations with effective inventory management and cost controls.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Food and Beverage Manager

Bar Management Corporation
05.2008 - 03.2020
  • Oversaw daily operations of two (2) bar/restaurant locations.
  • Maintained a clean, safe, and welcoming environment for patrons, adhering to strict health code regulations.
  • Resolved customer concerns promptly and professionally, ensuring repeat business and positive word-of-mouth referrals.
  • Managed inventory effectively, reducing waste and optimizing stock levels.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
  • Assisted in financial management tasks such as budget planning, forecasting revenue projections, and monitoring expenses closely.
  • Coordinated with vendors to secure competitive pricing on ingredients, supplies, and equipment.
  • Oversaw the hiring process for new employees, selecting top talent to join the team.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Developed staff training programs to enhance service skills and increase overall efficiency.
  • Conducted regular performance evaluations for team members, providing constructive feedback and opportunities for growth.
  • Enacted progressive disciplinary measures for staff, managed work zones, and oversaw opening and closing duties.
  • Collaborated with chefs and kitchen staff to ensure high-quality food preparation and timely delivery to customers.
  • Verified staff compliance with accepted food and drink safety regulations, suggesting remedial training where necessary.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Used [Software]to record ordering data and created organization and room storage system.
  • Implemented new drink policies, reducing over-pouring by [Number]%.
  • Loaded and operated beverage dispensing equipment such as [Type]and [Type].

Owner

Cafe Nicholas
12.2009 - 02.2011
  • Responsible for direct sales and profitability of a full-service restaurant generating up to $622,000.00 in annual sales.
  • Orchestrated recipe/menu development based on guest trends/preferences (i.e., gluten free menu for customer with Celiac Disease) and seasonal considerations, sourced vendors and negotiated inventory costs.
  • Managed financial aspects of the business, including budgeting, financial reporting, payroll and tax preparation.
  • Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
  • Implemented marketing strategies to increase brand awareness and attract new customers.
  • Recruited and hired team members.
  • Trained and mentored staff members on best practices in customer service and sales techniques, leading to increased performance levels.
  • Scheduled employees for shifts, taking into account customer traffic and employee strengths.
  • Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
  • Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
  • Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.

First Chef

Boston College
06.2001 - 12.2009
  • Managed daily kitchen operations for 25+ employees preparing meals for 1000+ students according to a standard timeline.
  • Developed innovative recipes and adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen within budgetary constraints.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Managed catering activities for large-scale functions such as sporting events, wedding, events hosted by College President, Boston Pops etc.

Second Chef

Boston College
01.1999 - 06.2001
  • Enhanced dining experience by creating visually appealing and flavorful dishes for daily service.
  • Collaborated with Head Chef to develop innovative menu items, resulting in increased customer satisfaction.
  • Streamlined kitchen operations by implementing efficient cooking techniques and organization methods.
  • Assisted in managing food inventory, reducing waste and lowering overall food costs.

First Banquet Chef

Royal Sonesta Hotel
10.1996 - 01.1999
  • Enhanced guest satisfaction by creating and executing innovative banquet menus tailored to various event themes.
  • Improved kitchen efficiency by streamlining the preparation process for large-scale events.
  • Trained and mentored junior chefs, fostering a team-oriented environment focused on producing high-quality dishes.
  • Collaborated with event planners to customize menu offerings based on client preferences and dietary restrictions.
  • Maintained strict adherence to food safety regulations, ensuring a safe and sanitary kitchen workspace at all times.
  • Maximized flavor profiles by incorporating seasonal ingredients into banquet menu offerings.
  • Developed cost-effective meal plans while maintaining high standards of quality and presentation.
  • Consistently met budget constraints while maintaining high-quality food production standards for each event attended to.
  • Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
  • Wrote, maintained and updated banquet menu specifications, recipes and production forecasts.
  • Modified recipes to accommodate dietary restrictions and allergies.

Banquet Chef

Blue Hills Country Club
05.1995 - 10.1996
  • Enhanced guest satisfaction by creating and executing innovative banquet menus tailored to various event themes.
  • Improved kitchen efficiency by streamlining the preparation process for large-scale events.
  • Collaborated with event planners to customize menu offerings based on client preferences and dietary restrictions.
  • Maintained strict adherence to food safety regulations, ensuring a safe and sanitary kitchen workspace at all times.

Education

Associate of Arts - Culinary Arts

Newbury College
Brookline, MA
05.1996

Skills

  • Banquets and Catering
  • Restaurant Operations
  • Kitchen Management
  • Inventory Management
  • Food and Beverage Service
  • Recipes and Menu Planning
  • Food Prep Planning
  • Food Spoilage Prevention
  • Waste Reduction
  • Vendor Management
  • Process Improvements
  • Quality Control
  • Hiring, Training, and Development
  • Staff Scheduling
  • Safe Food Handling
  • ServSafe Certification
  • Safety Compliance
  • Dietary Restrictions
  • Sanitation Standards
  • Allergy Awareness

Certification

ServSafe Certification (On Request)
Management of Food and Beverage Operations
Purchasing for Hospitality
Train the Trainer Program Certificate

Timeline

Executive Chef

Wellesley College
01.2021 - 10.2023

Executive Chef

Bon Appetit Management
02.2011 - 09.2021

Owner

Cafe Nicholas
12.2009 - 02.2011

Food and Beverage Manager

Bar Management Corporation
05.2008 - 03.2020

First Chef

Boston College
06.2001 - 12.2009

Second Chef

Boston College
01.1999 - 06.2001

First Banquet Chef

Royal Sonesta Hotel
10.1996 - 01.1999

Banquet Chef

Blue Hills Country Club
05.1995 - 10.1996

Associate of Arts - Culinary Arts

Newbury College

Similar Profiles

CREATE PROFILE
Christopher Wozny