Thomas Clifford
Cape Coral,FL
Summary
Accomplished Executive Chef with a proven track record at Heritage Palms Golf & Country Club, enhancing operational efficiency and elevating dining experiences. Expert in recipe development, menu design, and event coordination. Achievements include significant revenue growth and implementing cost-saving measures, showcasing leadership and culinary innovation. High-performing Chef offering 18+ years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
14
14
years of professional experience
Work History
Executive Chef
Heritage Palms Golf & Country Club
06.2023 - Current
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Oversaw business operations, inventory control, and customer service for restaurant. Annual Revenue exceeding previous years up to 4.2 million.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Implemented food cost and waste reduction initiatives to save money.
Executive Sous Chef
Heritage Palms Golf & Country Club
04.2017 - 06.2023
- Leads daily back of house production of lunch and dinner service, as well as high volume events and catering operations, with dinning amenities food sales exceeding 4 million annually
- Established responsibilities for staff of 20 plus employees for proper food rotation, food preparation, and cleanliness
- Inventory management for proper food cost and supply ordering to maintain fully stocked kitchen.
- Event coordination with Executive Chef and Food & Beverage Director
- Menu planning, recipe development
- Assist executive chef with scheduling
Sautee Cook/Line Lead
Micelis Restaurant
03.2015 - 04.2017
- Over see daily back of house operations for high volume lunch and dinner service
- Create and execute weekend dinner special appetizer and entrees
- Holiday event menu planning and daily catering
- Performed thorough quality checks of food plating and presentation
Line Cook
Reds Seafood
11.2011 - 11.2014
- Place orders and revive deliveries from multiple purveyors
- Daily break down and filet of local deliveries of fresh fish
- Handled portion control activities according to specified instructions provided by head chef
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business. Average of 300 to 400 Covers Daily.
Education
Certificate of Technical Studies - Culinary Arts
Bath Regional Vocational Center
Bath, Maine09.2007
Certificate of Technical Studies - Chef Sanitation & Safety
123ce
08-2025
Certificate of Technical Studies - Chef Cost Control Management
123ce
04-2024
Certificate of Technical Studies - Chef Nutrition
123ce
07-2022
High School Diploma -
Morse High School
Bath, Maine 2007
Skills
- Hiring, Training and Development
- Staff Scheduling
- Staff Supervision and Coordination
- Coding Multiple Purveyor Invoices
- Recipe Development & Menu Design
- Food Preparing, Plating and Presentation
- Food Stock and Supply Management
- Special Events and Catering
Timeline
Executive Chef
Heritage Palms Golf & Country Club
06.2023 - Current
Executive Sous Chef
Heritage Palms Golf & Country Club
04.2017 - 06.2023
Sautee Cook/Line Lead
Micelis Restaurant
03.2015 - 04.2017
Line Cook
Reds Seafood
11.2011 - 11.2014
Certificate of Technical Studies - Culinary Arts
Bath Regional Vocational Center
Certificate of Technical Studies - Chef Sanitation & Safety
123ce
Certificate of Technical Studies - Chef Cost Control Management
123ce
Certificate of Technical Studies - Chef Nutrition
123ce
High School Diploma -
Morse High School