TODD S. KELLERMAN
Bradenton,Fl
Summary
Results-driven professional seeking position as Executive Chef. Focused on performance and flexible with specific needs of different assignments. Collaborates professionally with individuals from broad array of backgrounds and cultures.
Solid back ground in sanitation and safe food handling techniques and manager food safety certified.
Large, high volume, fine dining experience with expertise in function planning. High-performing Chef offering 38 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
23
23
years of professional experience
Work History
Executive Chef
Bradenton Golf And Country Club
01.2023 - Current
- 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 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 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 menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Hosted 2023 Drive on LPGA Tournament Organizing, planning and executing over 700 meals per day while maintaining high level of standards and operating at projected 35% cost of goods.
Sous Chef
Elan Of Manatee
06.2022 - 01.2023
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring safe and sanitary kitchen workspace compliant with health department regulations.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Executive Chef
Peridia Golf and Country Club
09.2015 - 01.2022
- Labor costs and inventory
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Prepared large banquets and catering events utilizing minimal staff
- Served over 800 members
- Club generates $2,250,000.00 annually in sales with strong emphasis on private and club party functions.
- Verified compliance in preparation of menu items and customer special requests
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Aligned seasonal promotions with ingredient availability to maximize profits
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
- Collaborated with staff members to create meals for large banquets
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
Kitchen Manager
Revelry Pub and Grill
04.2013 - 01.2015
- Manage line cooks and food production
- Labor costs and inventory
- Ensure all company recipes are adhered to and carried out as per company standards
- Oversee $2,000,000 in sales during its first year while maintaining a 28% food cost and fluctuating labor cost of 12 to 16% .
Kitchen Manager
Bearded Clam Waterfront Restaurant and Tiki Bar
01.2010 - 01.2012
- High volume casual concept with extensive menu of over 100 items
- Prepared large banquets and catering events over 300 people
- Maintained 34% food cost and 12% labor cost
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning
- Developed kitchen staff through training, disciplinary action and performance reviews
Executive Chef
Bradenton Yacht Club
01.2008 - 01.2010
- Served over 650 members
- Bradenton Yacht club generates $2,000,000.00 annually in sales with strong emphasis on private and club party functions
- Kept Food cost 5% below set amounts in addition to labor cost below budget at 20%
Executive Chef
Hemingway's Retreat
01.2005 - 01.2008
- Generating in excess of $3,000,000.00 annually with approximately $2,000,000.00 of annual income in food sales.
Chef De Cuisine
Jonathan's/Smokin Martini
01.2004 - 01.2005
- Oversaw in excess of 450 covers nightly and 150 covers during lunch
- Menu design and development, research and implementation of new recipes, food and labor costs.
Chef / Manager
Blasé Cafe' Siesta Key
01.2001 - 01.2004
- Specializing in fresh, local seafood and produce
- Raised sanitation and food quality standard
- During my time there sales increased by 40% resulting from a considerable increase in customers with many accolades received from local papers and magazines
- Menu design and development, research and implementation of recipes, preparation and supervision of all food products, staff scheduling of all employees, marketing and special events.
Education
High School Diploma -
Riverview High School
Sarasota, FL06.1980
Skills
- Food plating and presentation
- Performance assessments
- Recipes and menu planning
- Food spoilage prevention
- Payroll and scheduling
- Forecasting and planning
- Menu planning
- Food preparation and safety
- Fine-dining expertise
- Staff Management
Timeline
Executive Chef
Bradenton Golf And Country Club
01.2023 - Current
Sous Chef
Elan Of Manatee
06.2022 - 01.2023
Executive Chef
Peridia Golf and Country Club
09.2015 - 01.2022
Kitchen Manager
Revelry Pub and Grill
04.2013 - 01.2015
Kitchen Manager
Bearded Clam Waterfront Restaurant and Tiki Bar
01.2010 - 01.2012
Executive Chef
Bradenton Yacht Club
01.2008 - 01.2010
Executive Chef
Hemingway's Retreat
01.2005 - 01.2008
Chef De Cuisine
Jonathan's/Smokin Martini
01.2004 - 01.2005
Chef / Manager
Blasé Cafe' Siesta Key
01.2001 - 01.2004
High School Diploma -
Riverview High School
Similar Profiles
Judi KingJudi King
Human Resources Director at Bradenton Country ClubHuman Resources Director at Bradenton Country Club
Alex BOUNDSAlex BOUNDS
Gounds Crew/Landscape Groundskeeper at Bradenton Country ClubGounds Crew/Landscape Groundskeeper at Bradenton Country Club
Evelyn mcwilliamEvelyn mcwilliam
Back Shop Attendant at Prescott Golf & Country Club Dining Club & LoungeBack Shop Attendant at Prescott Golf & Country Club Dining Club & Lounge
Marcia PoleseMarcia Polese
Worksite Wellness Administrative Assistant at Manatee County Government Employee Health BenefitsWorksite Wellness Administrative Assistant at Manatee County Government Employee Health Benefits
Joey HuntJoey Hunt
Director of Asset Protection & Corporate Security at TapestryDirector of Asset Protection & Corporate Security at Tapestry