Todd scheid
Oak Park,MI
Summary
Culinary professional at top establishments in the Metro Detroit area, specializing in food safety and sanitation. Expertise in developing seasonal menus and training staff, enhancing culinary offerings while reducing waste. Exceptional knife skills and a commitment to customer service drive high-quality food preparation and presentation.
Overview
17
17
years of professional experience
Work History
Chef
Sylvan Table
06.2023 - Current
- Maintained cleanliness and organization of kitchen workstations to ensure compliance with health standards.
- Managed inventory control, reducing waste through efficient stock management practices.
- Implemented safety protocols, maintaining compliance with health regulations and standards.
- Collaborated with team members to streamline food preparation processes and improve efficiency.
- Assisted in inventory management, tracking stock levels, and placing orders for kitchen supplies.
- Developed seasonal menus, incorporating local ingredients to enhance guest satisfaction.
- Oversaw kitchen operations, ensuring high standards of food quality and safety compliance.
Head Chef
Pronto
01.2020 - 01.2023
- Led kitchen operations, ensuring high standards of food quality and presentation.
- Collaborated with front-of-house staff to optimize service flow and enhance customer experience.
- Oversaw food preparation processes, ensuring consistency in taste and presentation across all dishes.
- Developed seasonal menus, incorporating local ingredients to enhance guest satisfaction.
- Managed inventory control, reducing waste through efficient stock management practices.
- Implemented safety protocols, maintaining compliance with health regulations and standards.
Sous Chef
Beverly Hills Grill
01.2018 - 01.2020
- Supervised kitchen staff to ensure efficient workflow and adherence to quality standards.
- Developed and executed seasonal menus aligned with restaurant vision and guest preferences.
- Trained new team members on cooking techniques, safety protocols, and kitchen operations.
- Collaborated with head chef to optimize food preparation processes and reduce waste.
Chef De Cuisine
Toast
01.2013 - 06.2016
- Led kitchen operations, ensuring high-quality food preparation and presentation.
- Developed seasonal menus, incorporating local ingredients to enhance culinary offerings.
- Trained and mentored junior kitchen staff in cooking techniques and safety protocols.
- Streamlined inventory management processes to reduce waste and lower costs.
Line Cook
Townsend Hotel
01.2009 - 06.2013
- Prepared high-quality dishes in fast-paced kitchen environment, adhering to recipes and presentation standards.
- Operated kitchen equipment to prepare high-quality dishes efficiently.
- Operated grill, fryer, and oven equipment efficiently to ensure timely food preparation.
Education
Associate of Science - Culinary And Buisness Management
Schoolcraft College
Livonia, MI08-2008
Skills
- Cooking techniques
- Team collaboration
- Customer service
- Food presentation
Accomplishments
Throughout the years I have lead openings to new restaurants that are still successful today. Also, have helped the facilitation of beginnings in new concept restaurants. I worked for the Detroit Tigers for multiple seasons. These accomplishments have helped me learn and develop my talents in the culinary field.
Timeline
Chef
Sylvan Table
06.2023 - Current
Head Chef
Pronto
01.2020 - 01.2023
Sous Chef
Beverly Hills Grill
01.2018 - 01.2020
Chef De Cuisine
Toast
01.2013 - 06.2016
Line Cook
Townsend Hotel
01.2009 - 06.2013
Associate of Science - Culinary And Buisness Management
Schoolcraft College