Troy Hanson
Champlin,MN
Summary
Dynamic Chef Manager with a proven track record at Hudy's Cafe and Little Bar, excelling in culinary expertise and food safety management. Achieved significant cost reductions through innovative supply ordering and fostered a collaborative kitchen environment, enhancing team performance and customer satisfaction. Committed to delivering exceptional dining experiences while maintaining high-quality standards.
Overview
11
11
years of professional experience
Work History
Chef Manager
Hudy's Cafe and Little Bar
Champlin
03.2015 - Current
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
- Pitched in to work line during busy periods or in place of sick employees.
- Continuously updated knowledge of industry trends and incorporated innovative concepts into menu offerings, keeping clients engaged over time.
- Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Established positive relationships with local suppliers to secure fresh produce and support the community economy.
- Introduced creative specials that catered to customer preferences, contributing to an increase in repeat business.
- Improved operational processes by implementing new technologies such as digital ordering systems or advanced cooking appliances.
- Conducted regular equipment maintenance checks to ensure efficient functionality and reduce downtime due to malfunctions.
- Mentored junior chefs and provided guidance in culinary techniques, fostering a supportive team environment.
- Consistently met budgetary goals by carefully monitoring expenses and adjusting menu pricing as needed.
- Recruited and hired employees to build effective culinary team for $[Amount] annual revenue-producing restaurant.
- Developed new culinary programs that increased customer satisfaction and operational excellence levels.
- Developed comprehensive menus with a focus on seasonal ingredients and regional flavors, resulting in a unique dining experience.
- Expanded business reach through positive word-of-mouth referrals and outstanding service quality, resulting in a growing client base.
- Effectively managed food allergen and cross-contamination concerns, ensuring the safety of patrons with dietary restrictions.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Optimized food presentation techniques for visually appealing plates that enhanced the overall dining experience.
- Fostered a culture of continuous improvement within the kitchen team by providing constructive feedback and professional development opportunities.
- Produced and plated variety of exotic fruit-based desserts and after-dinner cheese plates.
- Spearheaded catering efforts for special events, showcasing culinary expertise and generating additional revenue streams.
- Negotiated contracts with vendors for cost-effective sourcing of high-quality ingredients, reducing overall expenses without compromising on quality.
- Successfully balanced diverse responsibilities including menu design, staff training, budget management, and event coordination.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Monitored food production to verify quality and consistency.
- Enhanced customer satisfaction by creating innovative and high-quality dishes tailored to diverse dietary preferences.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Coordinated with team members to prepare orders on time.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Disciplined and dedicated to meeting high-quality standards.
- Developed close relationships with suppliers to source best ingredients.
Education
Champlin High School
Champlin, MNSkills
- Food safety management
- Food safety regulations
- Culinary expertise
- Supply ordering
Timeline
Chef Manager
Hudy's Cafe and Little Bar
03.2015 - Current
Champlin High School