Antoine Donaldson

816-***-****

adwckx@r.postjobfree.com

Looking for a diverse and professional team to take standards to the next level and raise the bar.

Highly Skilled & goal-oriented Chef with over two decades of culinary experience. Thus, 10 plus years in the executive management role. Managed and brought the heat in versatile settings from high end fine dining to casual. Moreover, have always managed to meet or exceed budget expectations while executing company goals.

Work Experience

Chef De Cuisine-Margaritaville Casino- 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.

Culinary Services Director/Executive Chef-Luby’s Culinary Services-Kansas City, MO/Dallas, TX/Shreveport, LA- 2016 to 2022

Executive Chef of southwest division for multi-unit Luby’s 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 patient 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 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-The Revue-GAULT HOUSE Convention Hotel - 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 convention hotel.

Education

Sullivan University - Louisville, KY

2008 to 2009

Bachelor of Science degree in Hospitality Management

2006 to 2008

Associate of Science degree in Culinary Arts

Atterbury Job Corp - Edinburgh, IN

March 2004 to March 2006

High school or equivalent

Advanced Diploma in Culinary Arts

Clintondale Adult Education Center- Clinton Township, Mi

2002 to 2004

Diploma in Culinary Arts

Herman A. Breithaupt Career and Technical Center - Detroit, MI

2000 to 2002

Diploma in Culinary Arts

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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