Executive Chef Fine Dining
Resume:
Antoine Donaldson
Kansas City, Mo, 64134
***********.**@*****.***
Highly Skilled goal oriented professional Chef with over two decades of culinary experience plus 10 years in the executive roll. Managed and brought the heat in versatile settings from high end fine dining to casual, always have managed to meet or exceeded budget expectations while executing the company's goal.
Willing to relocate: Anywhere
Authorized to work in the US for any employer
Work Experience
Chef De Cusine
Margaritaville Casino / Penn Entertainment - Shreveport, LA April 2022 to Present
• Oversaw daily operations for Riverview restaurant inside Margaritaville casino. Daily details include development and implementation of culinary strategic planning, scheduling, ordering, and to ensure the culinary experience meets the guest expectations. Exhausted team member training & development and focuses on growing revenues and maximizing the financial performance of the account. A relentless focus towards continuous improvement throughout the operation.
• Created standardized recipe books for restaurant.
• Assisted with banquets when needed.
• Executed $400k in revenue a month which is a 20% increase from last year also with less staffing.
• Educated staff on company policies & work conduct, safety and sanitation, quality assurance, food Handling/FIFO.
• Improved speed/functionality of workstations/plate presentation/ proper storage of food, moreover quality of food.
• Improved Total bottom line up 22% from last year budget.
• Achieved 31% or better food cost.
• Uplifted and Improved moral of staff members.
Dallas, Texas Executive Chef/Culinary Services Director Dallas Market- Executive Chef
Luby's Culinary Services - Kansas City, MO
2016 to April 2022
Executive Chef of southwest division for multi-unit Lubys retail & healthcare operations. Responsible for food safety and sanitation, food cost, menu development/execution for retail outlets; caterings, and banquets while maintaining a safe and sanitary work environment. Maintain and count inventory of food and non-food supplies to stay within budget goals. Prepared and trained kitchen staff on standardized recipes, patient diets, and food cost in accordance with corporate dieticians, chefs; and regional directors for retail and patients services.
Chef Manager
Lakeview Village - Lenexa, KS
2014 to 2016
Unit Chef in charge of daily operations overseeing the dining services department serving over 160 residents, guest and family members for dinner service with " made from scratch/ fine dining" concept. Moreover, my team and I specialized in catering and event planning alongside with Catering director to conquer different galas, venues, and marketing events. As the chef manager of Dining Services, I managed eighteen other team members from servers to line supervisors. Have a proven track record of overcoming and maintaining company budgets fore set by Lakeview executives. Director of Dining Services
Victory Centre of Galewood - Chicago, IL
2013 to 2014
Oversaw the dietary department serving over 140 residents three times a day with, " made from scratch/ fine dining" concept. Furthermore, I also specialized in catering and event planning alongside with marketing director to conquer different galas, venues, and marketing events. Consuming Director of Dining Services I managed fifteen other team members from dietary aides to line supervisors. Have a proven track record of overcoming and maintaining company budgets fore set by higher executives. Chef Manager
COMPASS GROUP - Louisville, KY
2011 to 2013
Chef in charge of daily operations overseeing the unit serving over 600 meals twice a day made from scratch also generated aggressive growth in catering sales from previous fiscal year. Continuously trained and coached staff on vital aspects of the unit concerning customer service, sanitation, food cost, and culinary technique. Furthermore, while executing executive decisions concerning inventory, purchasing, menu development, accounts payable; payroll, P&L statements, I excelled with creative ideas to mitigate product cost also labor to profit at the bottom line doing so I beat budget expectations by 6.5% or more annually.
Assistant Director of Food Service
TRILOGY HEALTH SERVICES - Louisville, KY
2009 to 2011
Oversaw unit managing dietary department studying residents diets closely to help minimize health issues. In addition I trained serving staff plus cooks on formal dining settings & cooking techniques for company requirements. However, I catered corporate meetings and events plus conducted mass volume cooking also won culinary competitions within the company. While I was with the company I achieved beating budget goals by 6% at the end of the fiscal year by mastering cycle menus to optimize by utilizing on hand inventory plus monitor labor and waste to maximize at the bottom line. Line Chef of the Revue
GAULT HOUSE - Louisville, KY
2008 to 2010
Operated pantry, fry, sauté, grill, and expedited in four-star restaurant. Catered parties and special events from government officials to celebrities also performed action stations in five diamond hotel therefore, help executive chef to execute four-star meals in five diamond environment. Education
Associate of Science degree in Culinary Arts
Sullivan University - Louisville, KY
March 2006 to 2008
High school or equivalent in Culinary Arts
Atterbury Job Corp - Edinburgh, IN
March 2004 to March 2006
High school or equivalent in Culinary Arts
Herman A. Breithaupt Career and Technical Center - Detroit, MI August 2000 to 2004
Associate in Hospitality Management
SULLIVAN UNIVERSITY - Louisville, KY
Skills
• Culinary manager, Professional catering & private dining, Serve Safe Certified Certified in Conflict Resolution, Leadership Skills Advanced in P&L management, RMS, POS, marketing; excel, power Point and, word Culinary professional/ACF
• Baking
• Cooking
• POS
• kitchen
• Team Player
• training
• Line cook
• Chef
• Knife skills
• Management
• Purchasing
• Event Marketing
• Server Management
• Restaurant Experience
• Event Planning
• Recruiting
• Food Safety
• Computer Networking
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