Executive Chef Customer Service

MEGAN DUSCH

AIKEN, SC. ***** 248-***-**** *********@****.***

High-performing Chef offering 30 years of restaurant experience. Excellent communication, leadership, and problem-solving skills. Talent for building streamlined, cohesive teams. Talented Executive Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing all personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organized and reliable with outstanding menu creation capabilities. Inventory

Scheduling

Purchasing

Quality

Budgeting and Cost Control

Recipes and menu planning

Forecasting and planning

Employee training and development

Executive Chef, 07/2021 to Current

Woodside Country Club – Aiken, South Carolina

Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Verified compliance in preparation of menu items and customer special requests. Oversaw business operations, inventory control, and customer service for restaurant. Generated employee schedules, work assignments and determined appropriate compensation rates. Developed kitchen staff through training, disciplinary action and performance reviews. Scheduled and received food and beverage deliveries, adhering to food cost and budget. Developed menus, controlled food costs and oversaw quality, sanitation and safety processes. Executive Chef, 07/2020 to 07/2021

Capital City Club/Clubcorp – Columbia, SC

Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique. Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control.

Developed menus, controlled food costs and oversaw quality, sanitation and safety processes. Collaborated with Food and Beverage Director in production or modification of menus and selections. Pඋඈൿൾඌඌ ඈඇൺඅ Sඎආආൺඋඒ

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Generated employee schedules, work assignments and determined appropriate compensation rates. Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.

Supervised preparation of specialty items and customer requests to verify accuracy in production Executive Chef, 10/2016 to 07/2020

Woodside Plantation Country Club/Clubcorp – Aiken, United States Aligned seasonal plans with ingredient availability and key area events for optimal promotions. Inventoried food, ingredient and supply stock to prepare and plan vendor orders. Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls. Oversaw all business operations for restaurant, including customer service, sales, strategic planning, policy development and inventory control.

EXECUTIVE SOUS CHEF, 08/2008 to 10/2016

Woodside Plantation Country Club/Clubcorp – Aiken, SC Run day to day operation of kitchen.

Responsible for all ordering, scheduling and assigning of daily duties. Maintaining cost of goods, labor for both front and back of house. Responsible for up to 30 staff while serving up to 400 people on a busy ala carte/private event day. Ensuring all food quality and standards every day. Planned promotional menu additions based on seasonal pricing and product availability. SafeServ certification: Food Handling

Associate of Arts: Radio And Television Broadcasting Technology, 09/1998 Specs Howard School of Media Arts - Southfield, MI Cൾඋඍ ൿ ർൺඍ ඈඇඌ

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