Tom Pearson
Nantucket,MA
Summary
High-performing Chef offering over 20 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
20
20
years of professional experience
Work History
Private Chef
Self-employed
05.2022 - Current
- Enhanced client satisfaction by creating customized menus tailored to individual dietary needs and preferences.
- Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
- Managed all aspects of meal planning, grocery shopping, and budgeting to ensure timely service delivery.
- Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.
- Developed innovative recipes and cooking techniques to continually exceed client expectations.
- Provided exceptional private catering services for special events, creating memorable dining experiences for guests.
Executive Chef
White Elephant Hotel & Resort
01.2014 - 12.2021
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- 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 a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
Executive Sous Chef
The Wauwinet Hotel
04.2011 - 11.2013
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
Sous Chef
The Fearrington House
01.2010 - 12.2010
- 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 a collaborative work environment that improved overall team performance.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Chef De Partie
The Pipe & Glass Inn
02.2008 - 01.2009
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
Junior Sous Chef
The Fearrington House
12.2005 - 02.2008
- Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
- Participated in food tastings and taste tests.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Chef De Partie
The Star Inn
04.2004 - 11.2005
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Plated meals paying special attention to garnishes and overall presentation.
- Set up and broke down kitchen for service.
Education
Voactional Qualification, Culinary -
Scarborough Technical College
United Kingdom09.2005
High School Diploma -
York College of Further & Higher Education
York, United Kingdom08.2001
Skills
- Passion for Culinary Arts
- Stress Management
- Client Relationship Building
- Professionalism
- Multitasking
- Problem Solving
- Attention to Detail
Timeline
Private Chef
Self-employed
05.2022 - Current
Executive Chef
White Elephant Hotel & Resort
01.2014 - 12.2021
Executive Sous Chef
The Wauwinet Hotel
04.2011 - 11.2013
Sous Chef
The Fearrington House
01.2010 - 12.2010
Chef De Partie
The Pipe & Glass Inn
02.2008 - 01.2009
Junior Sous Chef
The Fearrington House
12.2005 - 02.2008
Chef De Partie
The Star Inn
04.2004 - 11.2005
Voactional Qualification, Culinary -
Scarborough Technical College
High School Diploma -
York College of Further & Higher Education
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