Food Safety

CHRISTOPHER A. DODSON JR.

**** ******* **.

Sumter, SC 29154

910-***-****

***********@******.***

Professional Summary

Executive chef with a refined palate, an excellent understanding of different cooking methods and world cuisines. Advanced capability in creating flavor variants grounded in logical culinary concepts. Ability to work in a fast-paced, deadline-driven environments, and to balance changing priorities.

Accomplished Chef specializing in American cuisine with over seven yearsÕ experience of increasing responsibility in culinary arts and kitchen management. Expertise in menu planning and development, inventory management, and optimizing food preparation and production functions while continuously improving kitchen workflows. Successful in producing innovative menus that exceed dinersÕ expectations and motivate kitchen staff to continuously deliver world class dishes. Seeking to take next career step with a team focused on consistently delivering high quality food and service while encouraging innovation.

Skills Summary

Extensive Culinary Experience

Recipe/menu Development

Personnel Management

Plant-based, raw, vegan cuisines

Fine-dining

Molecular Gastronomy

Vegetable cookery

Fish butchery/cookery

Fast-paced Environments

Interpersonal/Communication Skills

Detail-oriented/Quality focused

Microsoft Office Suite

ServSafe Certified

Education

Bachelor of Science, Business Management, Kaplan University, 2017

Associate of Arts, Culinary Arts, El Paso Community College, TX, 2015

Experience

Executive Chef, Springdale Hall Club 9/2018 – Present

·Developed safety protocols to ensure the safety of staff and guests

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·Implemented and developed safety measure for Covid-19 safe outdoor dining, as well as limited indoor dining.

·Developed a takeout program to continue food production during Covid-19 pandemic

·Maintained a 99% DHEC inspection rating, a historic high for the club

·Responsible for the management, development, evaluations and scheduling of the kitchen and kitchen staff.

·Maintains food costs while ensuring quality standards are met

·Reviews schedules and set staffing levels, food budgets, and food cost of sales.

·Performs food ordering and receiving; develops and maintains rapport with numerous purveyors

·Designs creative menus, analyzes recipes, and determines proper prices for items to be sold

·Manages and coordinates banquet and catering development and relations

·Works with venders to locate optimal ingredients at cost-effective rates

·Conducts weekly chef and staff meetings

·Responsible for interviewing, hiring, scheduling, and supervising kitchen staff

·Conducts safety, sanitation, and maintenance in the kitchen.

·Responsible for ensuring the efficiency and quality of food purchasing, receiving, storage and preparation, from pre-preparation to plate presentation.

·Directly responsible for the training of kitchen staff.

·Monitors preparation and service accuracy for all menu items to include recipes, proper food handling, food safety, proper temperature, taste consistency, diet restrictions, and portion control

·Catering management from planning to execution.

·Maintains effective communication with management, co-workers, subordinates, and guests

·Follows culinary trends and innovates using local sustainable food sources; translates ideas into unique menus and recipes

·Manages and demonstrates proven results with food costs, labor and controllable expenses.

·Improved food and labor cost within 3 months with a complete restructure of both recipe and labor processes.

·Creates contemporary and trendy cuisine for “themed Pub nights”, with respect to traditions

Chef, Side Bar, Sumter, SC 5/2018 – 9/2018

·Developed signature dishes for the restaurant The Sidebar Salad, Spicy chicken sandwich

·Smoked meats

·Ordering

·Taco night

·Brunch

·Burger of the month

·Set record highs for customer attendance on monthly 4th Friday community party

Executive Sous Chef, Inovasi, Lake Bluff, IL 12/2017 – 5/2018

Managed recipe development and food production for 120 seat fine dining restaurant

Developed, presented, and implemented weekly and monthly menu changes using

local farms for all foodstuffs.

Responsible for receiving food deliveries, all levels of ordering and maintaining proper kitchen inventory for Inovasi, and also for the sister Taqueria, The Other Door

Managed and supervised a kitchen team of 12 cooks.

Adhered to all safety and sanitation regulations

Trained on calculating and managing food and labor costs, achieving an average of 26% food and 27% kitchen labor costs.

Performed as head chef as needed, to maintain team productivity and restaurant quality.

Planning, preparation, and execution of seasonal menus

Strong focus on locality of ingredients

Trained new cooks and team members to understand quality standards and proper cooking techniques.

Sous Chef/Morning Manager, Virgin Hotels, Chicago, IL 7/2017- 12/2017

Managed and directed recipe development and food production for 5 of the hotel restaurants.

Direct chef and manager of hotel’s Miss Ricky’s diner; supervised guest services and resolved issues

Maintained high level food preparations for the hotel’s Commons Club, which received a 4.4 Zagat rating in its first two months

Successfully executed more than 100 banquets with a revenue of $375,000 in sales, resulting in numerous re-bookings

Responsible for receiving food deliveries, ordering and maintaining proper kitchen inventory

Supervised and coordinated all culinary activities for 14 cooks

Adhered to all safety and sanitation regulations

Research and Development Chef, Home Chef, Chicago, IL 4/2017 – 7/2017

·Responsible for developing relatable and ready-to-eat recipes for a wide range of at home customers.

·Researched and tested a variety of food combinations of proteins, vegetables, sauces and spices.

·Developed new recipes, independently and in conjunction with customer teams.

·Independently prioritized and tested prototypes of Home Chef meals that are in the test kitchen innovation pipeline.

·Documented the results of cook and process yields, helped to create and implement operational control documents, and helped to conduct product evaluations.

·Calculated costing of ingredients; developed recipes within targeted cost range.

·Continually, researched and stayed at the forefront of culinary trends, manufacturing processes, and innovations to bring new ideas to the team.

·Ensured nutrition criteria and dietary restrictions of sodium and saturated fat limits were maintained in the development process.

·Maintained a clean, safe, and organized work environment.

Chef de Partie, Alinea, Chicago, IL 9/2015 – 4/2017

·Worked alongside world-renowned chefs to develop and serve cutting edge progressive cuisine to patrons from all over the world.

·Developed an intense work ethic, sense of urgency, and rive for excellence through simultaneously working multiple kitchen stations.

·Multitasked and prioritized effectively in a fast-paced and demanding environment, while maintaining calmness and composure.

·Perfected meat and seafood cookery, as well as many molecular gastronomy techniques.

·Achieved a meticulously high quality of standards for plating and food presentation.

·Worked 2 pop-up restaurant locations, as well as the reopening of the main 3-Michelin Star restaurant.

Line Cook, Café Central, El Paso, TX 4/2014 – 9/2015

·Prepared a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, fryers, grills, and a variety of other kitchen equipment.

·Prioritized and organized tasks for speed, accuracy, quality assurance, productivity, and suggestive selling of promotional items.

·Developed recipes for Chef specials by applying understanding of market demand and culinary trends.

·Assisted in menu preparation, making suggestions and researching recipes compatible with existing menu items.

·Consistently completed 150 daily covers within 2 hours.

·Operated the Garde-Manger station before being promoted to Saucier.

·Skilled on the grill and sauté stations; proficient in sauce making, grains, fish, and poultry cookery and fabrication.

·Exceled at a variety of butchering tasks, such as cutting, trimming and grinding meats.

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