Stuart Merves
Lake Saint Louis,MO
Summary
Accountable Chef Manager successful building effective culinary staff. Interested in promoting positive kitchen environments and willing to pitch in and help with tasks. Background working in cooperate B&I dining establishments.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Chef Manager
FLIK Hospitality/ Compass Group
2004.07 - Current
- Optimized food presentation techniques for visually appealing plates that enhanced the overall dining experience.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Introduced creative specials that catered to customer preferences, contributing to an increase in repeat business.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Pitched in to work line during busy periods or in place of sick employees.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
- Disciplined and dedicated to meeting high-quality standards.
- Effectively managed food allergen and cross-contamination concerns, ensuring the safety of patrons with dietary restrictions.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Implemented food cost and waste reduction initiatives to save money.
- Resolved problems, improved operations and provided exceptional service.
- Provided professional services and support in a dynamic work environment.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Worked effectively in fast-paced environments.
Education
Associate of Applied Science - Culinary Arts
Johnson & Wales University
Providence, RISkills
- Recruiting and Hiring
- Supply Management
- Vendor Management
- Culinary expertise
- Staff Recruiting and Hiring
- Quality Control
- Attention to Detail
- Cleaning and sanitation
- Menu development
- Team Leadership
- Delegating Work
- Hiring, Training, and Development
Accomplishments
- Supervised team of 31 staff members.
Certification
- ServSafe Certification - 2023-2028
Timeline
Chef Manager
FLIK Hospitality/ Compass Group
2004.07 - Current
Associate of Applied Science - Culinary Arts
Johnson & Wales University
- ServSafe Certification - 2023-2028
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