John Wentworth
Stafford VA ***** 813-***-****
************@*****.***
Executive Chef
Self -motivated Culinary professional with extensive experience providing delicious meals in high volume settings while controlling cost.
Quickly progressed from line cook to Executive chef by maintaining high standards and delivering top notch service under pressure. Very selective when choosing supplies and staff to ensure the ability to build a strong team that can consistently provide attractive and nutritious meals to all guest.
Areas of Expertise
Saute
Menu Development
Employee training
Garde Manger
Catering
Inventory
HAACP
Scheduling
Food Presentation
Professional Experience
Guest Services, Fairfax, VA
Executive Chef/Manager, March 2016 - March 2019
High security government cafeteria
Manage all aspects of service in a cafeteria setting including managing food cost, labor cost, ordering food and kitchen supplies, and cash handling making sure that operations remain within budget guidelines. Monitor food production and scheduling providing a comfortable dining experience for all employees.. Performed well on all Guest Service's audits including cash handling and inventory.
Scored a 90% on quality assurance audit
Marymount University, Arlington, VA
Executive chef, March 2015 - March 2016
University Cafeteria
Oversaw all aspects of preparing, cooking and presenting food in the university cafeteria with multiple action stations. Evaluated suppliers and purchased quality ingredients and equipment to ensure all staff had the proper tools to deliver excellent service.
Prepared meals for 1200 students daily
Freedom Plaza at Sun City Center, Sun City, FL
Sous Chef, September 2014 - March 2015
400 Resident Retirement Community.
Planning and directed food preparation in the kitchen. Developed menu items for a special population many of whom had unique dietary needs. Hired and trained staff. Scheduled adequate staff to meet daily needs and managed inventory of consumable and durable items.
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Planned and executed of catering events which brought in additional revenue
Seminole Hard Rock Hotel and Casino, Tampa, FL
Sous Chef, July 2006 - September 2014
High volume buffet restaurant
Designed daily menus and instructed employees how to execute them. Processed payroll and scheduling for 45 kitchen employees. Oversaw purchasing of food products and controlled food cost.
Served and average of 1900 covers on weekends
Bern's Steakhouse, Tampa, FL
Saute Cook, August 2005 - August 2006
Cooked on the sauté line preparing high quality food in a high volume restaurant. Prepared Fish and various seafood items in raw bar section of restaurant.
Bella's Italian Café, Tampa, FL
Line Cook, December 2005 - July 2006
High volume family owned business
Worked all positions in Italian restaurant including grill, sauté, pizza and salad. Formulated soups and dessert items for lunch and dinner service. Chopped and sliced fruits and vegetable to prepare various menu items.
Education
Associate Degree in Culinary Arts, September 2003
Florida Culinary Institute, West Palm Beach, FL
Food Service
Sanitation,
Fundamental Culinary Skills,
Culinary Bakeshop,
Garde Manger,
Nutritional and Hospitality Management.
Credentials
Manager Serve Safe Certified (0ct 2022)
Northern Virginia Food Handler Certificate