Todd Meyer
Independence,MO
Summary
Dynamic culinary professional with extensive experience as an Executive and sous Chef. Proven track record in menu innovation and staff training, enhancing customer satisfaction and reducing food waste. Skilled in inventory management and multitasking, ensuring high-quality food preparation in fast-paced environments.
Overview
32
32
years of professional experience
Work History
Cook
HCA Midwest , Research Medical Center
03.2023 - Current
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
R&D Specialist , Production
Walkers Fresh Foods
01.2020 - 02.2023
- Followed all company policies and procedures to deliver quality work.
- Improved customer satisfaction rates through proactive problem-solving and efficient complaint resolution.
- Collaborated with cross-functional teams to achieve project goals on time and within budget.
- Invented and tested large batch deli recipes for sale. Ensuring top notch quality and shelf life.
Executive Chef
Embassy Suites on the Plaza
07.2013 - 01.2020
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
Chef
Frodizis Restaurante
10.2008 - 07.2013
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Executive Chef
Tellers Restaurant
08.2002 - 10.2008
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- 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.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Traveling Sous Chef
Culinary Concepts, Crown Center
10.1993 - 08.2002
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishments.
Education
Culinary Arts & Sciences
Johnson County Community College
Overland Park, KSAssociate of Arts - Pastry
Culinary Institute of America
Hyde Park, NYCertification - Certified Executive Chef
American Culinary Federation
Apprenticeship - Authentic Italian Food & Wine
Imalfi Culinaire
ItalySkills
- Multitasking and organization
- Strong attention to safe food handling procedures
- Food waste reduction
- Effective planner
- Recipes and menu planning
- Time management
- Labor management
- Staff training
- Inventory management
- Positive and professional
Timeline
Cook
HCA Midwest , Research Medical Center
03.2023 - Current
R&D Specialist , Production
Walkers Fresh Foods
01.2020 - 02.2023
Executive Chef
Embassy Suites on the Plaza
07.2013 - 01.2020
Chef
Frodizis Restaurante
10.2008 - 07.2013
Executive Chef
Tellers Restaurant
08.2002 - 10.2008
Traveling Sous Chef
Culinary Concepts, Crown Center
10.1993 - 08.2002
Culinary Arts & Sciences
Johnson County Community College
Associate of Arts - Pastry
Culinary Institute of America
Certification - Certified Executive Chef
American Culinary Federation
Apprenticeship - Authentic Italian Food & Wine
Imalfi Culinaire
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