Summary
Overview
Work History
Education
Skills
Websites
Qualifications Summary
Timeline
Generic

Todd Preston

San Francisco

Summary

Results-driven professional with wealth of experience in culinary innovation, recipe development, and operational management.

Overview

19
19
years of professional experience

Work History

Commissary Manager / R&D Chef

Mezli- Robotic Restaurant
San Mateo
11.2021 - 03.2023
  • Managed ordering and inventory processes with precision and accuracy.
  • Created recipes tailored to meet the exact specifications of fully automated restaurant.
  • Crafted unique tools customized for distinctive requirements of robotic setup.
  • Innovated and curated over 10 recipes while considering both flavor profiles and operational constraints.
  • Improved operational efficiency while streamlining existing recipes.
  • Optimized time and labor utilization by developing innovative devices.
  • Enhanced visual clarity and precise technique execution by revamping recipe formats.
  • Reduced food costs by 30% while conducting cost analysis and implementing vendor replacements.

Commissary Manager/R&D Chef

Zee Cooks
San Francisco
10.2020 - 09.2021
  • Oversaw daily operations of 3 concept ghost kitchen while ensuring timely delivery of orders and coordinating with kitchen staff.
  • Implemented strategies to optimize delivery processes and ensure customer satisfaction.
  • Led recipe development to accommodate Keto and Gluten-Free dietary requirements.
  • Achieved significant reductions in food costs by implementing cost analysis and strategically replacing vendors.
  • Maintained outstanding 4.8+ ratings on Doordash, Uber Eats, and Grubhub while ensuring consistent excellence in food quality, taste, and presentation.

Sous Chef / Led-Tuck Shop

Dropbox
San Francisco
01.2019 - 03.2020
  • Developed weekly menus for Healthy Station at corporate dining facility, incorporating non-recurring options.
  • Ensured the inclusion of vegan and vegetarian choices for all meals.
  • Emphasized use of vegetables, whole grains, and healthy fats to promote nutritious and balanced options.
  • Maintained high standards of food quality, taste, and presentation for all dishes.
  • Enhanced and reimagined nutritional value of popular dishes by leveraging innovative techniques.
  • Ensured meals meet and exceed expectations while conducting daily team tastings and photoshoots.

Chef / Catering Manager

Kitava Kitchen
San Francisco
01.2016 - 01.2019
  • Oversaw all facets of kitchen operations, including training staff members, maintaining stringent sanitation standards, managing ordering and sourcing of ingredients, and effectively controlling costs.
  • Supervised catering operations while leveraging third-party platforms, such as Caviar, Grubhub, and Forkable to ensure seamless and efficient service for catering needs.
  • Designed menu and created recipes for 100% gluten, soy, refined sugar, dairy, and seed oil-free restaurant with focus on Paleo, Whole 30, Keto, AIP, and FODMAP while ensuring dishes remained flavorful, enjoyable, and accessible to all patrons.
  • Reduced bean cook time by 50% while introducing pressure cooking.
  • Maintained 4.6-to-4.8-star ratings on Yelp and Google by delivering exceptional quality and satisfaction to customers.
  • Streamlined vendor selection and achieved cost savings by sourcing oil and coconut aminos in 50-gallon barrels.

R&D Chef, Commissary Manager

San Francisco Soup Company / Ladle & Leaf
San Francisco
05.2004 - 11.2015
  • Designed seasonal, on-trend soups, salads, and sandwiches specifically tailored for quarterly promotions.
  • Conducted onsite training sessions in restaurants, providing hands-on guidance and support to staff members.
  • Maintained strict quality control standards while ensuring compliance with relevant regulations, such as USDA, HACCP, and CCOF guidelines.
  • Oversaw growth of business from six to 17 quick-service restaurants, including one food truck and one fast-casual concept.
  • Led menu design and implemented training for successful rebranding of restaurant to Ladle and Leaf, incorporating new breakfast menu.
  • Engaged in creative work involving product naming, crafting website copy, capturing photography, and fostering synergy with marketing team.
  • Handled operation and maintenance of multiple large-capacity steam kettles, and food production machines, such as Stephan MicroCut, Seven Chefs, and FORM FILL SEAL, as well as managed delivery vehicles, boilers, chill tanks, and refrigeration systems.
  • Minimized costs by shifting from oils in gallons to 50-gallon barrels.
  • Changed from #10-can tomatoes to 50-gallon drums, resulting in reduced labor and costs.
  • Reduced cook time by implementing switch from whole rice to rice flour for tomato and lobster bisque.
  • Decreased labor and material costs while transitioning from fresh-cut onions to individually quick frozen (IQF) onions.
  • Led team of 30+ employees across multiple areas, including preparation, production, warehouse, distribution, and sanitation.
  • Managed recipes, tracked food costs, monitored labor, calculated yields, and generated accurate nutrition information by utilizing Cheftek software.

Commercial Account Manager

Spice Blend / Product Creator- World Spice Merchants
Seattle

Education

Bachelor of Arts - English, Fine Arts Minor

University of New Hampshire
Durham

Certified Acidified Foods and Container Closure -

Washington State University

USDA HACCP Certified -

Skills

  • Recipe Development & Testing
  • Operations Management
  • Menu Costing & Analysis
  • Budgeting & Forecasting
  • Inventory Management
  • Quality Control & Assurance
  • Menu Planning & Optimization
  • Customer Service & Satisfaction
  • Team Training & Leadership
  • Market Research & Analysis
  • Customer Relations Development
  • Flavor Profiling & Culinary Techniques

Websites

Qualifications Summary

  • Proficient in enhancing recipes, optimizing menus, and implementing cost-effective measures to achieve outstanding results.
  • Skilled in flavor profiling, nutrition innovation, cutting-edge culinary techniques, and delivering exceptional food quality.
  • Instrumental in leading cross-functional teams and collaborating with vendors to drive efficiency and elevate dining experience.
  • Demonstrated success in developing unique dishes while meeting client expectations and diverse dietary requirements.
  • Proven expertise in managing kitchen operations, overseeing staff training, and ensuring strict quality control standards.
  • Committed to delivering exceptional dining experiences that meet and exceed customer expectations.

Timeline

Commissary Manager / R&D Chef

Mezli- Robotic Restaurant
11.2021 - 03.2023

Commissary Manager/R&D Chef

Zee Cooks
10.2020 - 09.2021

Sous Chef / Led-Tuck Shop

Dropbox
01.2019 - 03.2020

Chef / Catering Manager

Kitava Kitchen
01.2016 - 01.2019

R&D Chef, Commissary Manager

San Francisco Soup Company / Ladle & Leaf
05.2004 - 11.2015

Commercial Account Manager

Spice Blend / Product Creator- World Spice Merchants

Bachelor of Arts - English, Fine Arts Minor

University of New Hampshire

Certified Acidified Foods and Container Closure -

Washington State University

USDA HACCP Certified -

Similar Profiles

CREATE PROFILE