Executive Chef Food Service
Resume:
John McDowell
Windsor Locks, CT
*******************@***********.***
Seasoned Executive Chef with 24+ years experience in the restaurant/food service industry; maintains and handles all operations of the establishment and staff with a passion for food presentation and quality.
Work Experience
PM Chef Supervisor
CT Children's Medical Center - Hartford, CT
August 2018 to Present
• Oversaw and directed kitchen staff to set up café
• Prepped food for café
• Cashed out lunch & dinner cashiers
• Set up food trays for all patients with allergies & dietary restrictions
• Set up regular food trays for next shift
• Implemented and oversaw increased sanitation procedures due to Covid-19 Head Chef
Carbone's Kitchen - Bloomfield, CT
June 2012 to July 2018
• Oversaw and directed kitchen staff of 18 and individual position assignments.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Monitored linework processes to ensure consistency in quality, quantity, and presentation.
• Generated employee schedules, work assignments and determined appropriate compensation rates.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Collaborated with owner in the production or modification of menus and selections.
• Ensured personnel safety, kitchen sanitation and proper food handling or storage.
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Reduced food costs by five percent by using seasonal ingredients, setting standards for portion size and minimizing waste.
• Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
• Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
• Maintained updated knowledge of local competition and restaurant industry trends.
• Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
• Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
• Led shifts while personally preparing food items and executing requests based on required specifications.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
• Practiced safe food handling procedures at all times.
• Successfully reduced the restaurant's annual food and labor costs by 3.5 % through proper budgeting, scheduling and management of inventory.
• Verified freshness of products upon delivery.
• Expertly managed 18 staff and maintained appropriate staffing levels throughout shifts. Kitchen Manager
Nat Hayden's Real Pit Barbecue - Windsor, CT
September 2009 to May 2012
• Maximized quality assurance by completing frequent checks of the line.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Oversaw food preparation and monitored safety protocols.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Motivated staff to perform at peak efficiency and quality.
• Purchased food and cultivated strong vendor relationships.
• Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Prepared for and executed new menu implementations.
• Skillfully interacted with external vendors to obtain the best quality in pricing and product.
• Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
• Assisted customers with food selection, inquiries and order customization requests.
• Investigated and resolved customer inquiries and complaints in an empathetic manner.
• Met all customer call guidelines including service levels, handle time and productivity.
• Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.
• Counted cash drawers and made bank deposits.
Sous Chef
Compass Group USA - Hartford, CT
January 2006 to August 2009
• Disciplined and dedicated to meeting high-quality standards.
• Developed full, tasting, and special events menus.
• Cultivated positive relationships with vendors to source the best ingredients at the best prices.
• Maintained total control to maximize guest satisfaction and team productivity.
• Planned and directed food preparation in a fast-paced environment.
• Acted as head chef when required to maintain continuity of service and quality.
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Verified proper portion sizes and consistently attained high food quality standards.
• Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
• Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
• Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
• Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
• Changed and sanitized all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
• Practiced safe food handling procedures at all times.
• Verified freshness of products upon delivery.
Chef
Cavey's - Manchester, CT
August 2000 to January 2006
• Planned promotional menu additions based on seasonal pricing and product availability.
• Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
• Oversaw and directed kitchen of 12 and individual position assignments.
• Monitored linework processes to ensure consistency in quality, quantity, and presentation.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Collaborated with owner in the production or modification of menus and selections.
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
• Verified proper portion sizes and consistently attained high food quality standards.
• Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
• Developed menus, pricing and special food offerings to increase revenue and customer satisfaction. Education
High School Diploma
South Windsor High School - South Windsor, CT
1996
Skills
• Italian cuisine/fresh pastas
• Employee training and development
• Menu planning
• Vendor relations
• Food presentation talent
• Workflow optimization
• Team leadership
• Cater to dietary restrictions/allergies
• Culinary Experience
• Catering
• Restaurant experience
• Conflict management
• Management
Certifications and Licenses
ServSafe certification: Food Handling
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