Inventory Control Food Service

JEFF GALLE **** Viaduct Road, Dane WI ***** 608-***-**** **********@*****.***

Highly Experienced Culinary Professional

Culinary professional with over 25 years of experience as an exceptional chef. Successful record of personnel training and development. Strong capacity for leadership and mentoring. Responsible for meeting and exceeding all P&L objectives with no decline in quality or service. Innovative in both menu development and food presentation initiatives. Adept at managing large-scale culinary facilities in resort, theme park, and cruise environments. Proficient in effective procurement, inventory control, budgeting, and meeting sanitation requirements. B.A. in Culinary Arts and record of promotion to assignments with increased authority and

C

CORE COMPETENCIES

Staff Leadership and Mentoring ~ Menu Design ~ Food Presentation Marketing and Product Management ~ Exceeding P&L Objectives Meeting Sanitation Requirements ~ Managing Large-Scale Facilities in Unique Environments Procurement and Budgeting ~ Inventory Control

PROFESSIONAL EXPERIMENTATION

Taher Food Service

Waunakee School District 2023 - Present

Oversaw the daily operations of the food service program for the Waunakee School District, ensuring nutritional and dietary standards were met for all students. Managed the budget, procurement, and inventory control, while also introducing innovative menu options that catered to diverse dietary needs. Implemented staff training programs to maintain high standards of food safety and service. Additionally, I served as the Executive Chef for the district's catering needs, from consulting with clients to setting up and executing their catering requirements.

FMG

Managed 100% hands on at Miramonte Behavior heath Middleton Wisconsin.

Over saw all Kitchen for 85 bed unit. Labor, food cost, shelf sheet. communication with

Dietary director is making sure patience are getting proper diets.

Yona solutions 2022 -12/15/2022 Managining 4 bulidings hands on chef,Helping out they staff in away possible to maintaine daily operation.controlling the food cost,labor buget and sanataion of the buliding.Help maintain organzing coolers dry store to high standers.

Undine 2021 - 2022

Over see operations of 4 buldings in the food service From daily operations labor,food cost and sanation,labor Ordering and daily operations.These were nurseing hmes and rehab facilities.

Brookdale Assisted Living and Memory Care July 2020 - 2021

Run day-to-day operations including delivery of breakfast, lunch, and dinner to rooms and memory care building. Ordering, purchasing, budget from food cost to payroll.

Chicago Baking Company April 2020 - May 2020

Route Driver

Deliver bread products to grocery stores and restock.

Doolittle’s Woodfire Grill January 2020 - March 2020

Sous Chef

Oversee line and production. Line checks, sanitation, and cleanliness of the restaurant

Chula Vista Resort September 2019 - January 2020

Banquet Chef

Preparation of banquets from start to finish. Timelines, organization of hot boxes, prep list, quantity of food based on sales from last year. High communication with banquet staff. Temp checks on food and proper rotation of product. Communication with customers and banquet coordinators on customer needs.

Boston Pizza June 2019 - September 2019

Kitchen Manager

I went to Texas to be trained while the restaurant was being built. Helped to build the kitchen. Oversaw kitchen design, hiring staff, lining up vendors, and health inspections in preparation for the grand opening.

Schwan's Home Service November 2018 - June 2019

Sales Route Representative

Sales route representative for the eastern division of Madison market. Hands on sales representative.

Metro Market February 2018 - November 2018

Kitchen Manager

Oversaw and cooked for operation in the store operation. Ordering inventor, sanitation and H.A.S.S.P. Operation.

Madison Fresh Market November 2017 - January 2018 Sou Chef

Organize and daily prep for hot case and all deli case items {salads dressing display case. And all hot item 9 hot case items self service and 2 kinds of chickens.} Prep for all outgoing from caterings and pick up orders. Set high standards for prep to clean up and ordering FIFO methods.

Primrose School June 2017 - November 2017

Chef [Food Manager]

Run a full kitchen for 145 children and teachers. Breakfast, snacks, lunch and afternoon snacks. 36 food restrictions, service include protein, veggies, fruit and dairy. At all meals. Preparation, cooking, services of all meals and cleaning, it was a one person show.

College Chef [UW Madison Gamma Phi Beta] June 2016 - June 2017 Chef

Provide a house of 165 (live-in) females with their breakfast, lunch, and dinner. Prep, organization, and food placement. Prepared and served food for their open house menu and self receive grab and go. Monday night chapter night was family style and all-day Sunday Brunch. Ordering budget control, SERV safe Manager card, and food control menu planning.

Center Plate Catering August 2015 - June 5 2016

Sou Chef { Alliant Energy Center }

Help and maintain the operation of the catering hall. We did all scratch cooking, and from 50 plates up to 1200 people. I was mainly in charge of all the hot side operations and loading and unloading of the hot food going out to the catering halls. Help in the operation with ordering and rotating food in coolers and freezers. {FIFO}. Maintain the highest standards of food quality in the operation .

Sodexo August 2014 - July 2015

Chef Manager {GE Healthcare}

I was the Chef Manager at both the Administrative and Plant buildings at GE Healthcare. The operation consisted of 2 cafe’s. The administrative building served 150 people and the plant building served up to 450 people on a daily basis. I oversaw all caterings, including food ordering and preparation, set up and clean up. In the cafe’s I stocked all the coolers and shelves with cold sandwiches, salads, parfaits, and beverages, in addition to making fresh soups daily and hot sandwiches two days a week. Ordering and purchasing were done daily, inventory and H.A.C.C.P. reports were done weekly, and sanitation reports were submitted monthly to the corporate office.

University of Wisconsin June 2012 - August 2014

Chef {Athletics Department}

At the Kohl Center, I help prepare meals for the Kellner Suites and help prepare meals for banquets, both indoors and outdoors. During Hockey and Basketball seasons, I prepare meals for the training tables and do meal planning for the Nickolas Suite. As the Chef for the Nickolas Suite during games, I must prepare a high quality of food, in both taste and presentation, all with great demands and expectations of a high level of customer service. In other seasons, I work at the University Ridge Golf Course preparing meals for golf outings, banquets, and outdoor events, along with preparing daily meals for golfers. During Football season, I work at Camp Randall preparing for team meals for all sporting events, and preparations for meals on levels 6, 7, and 8 Suite levels, all with the same high demands and expectations.

Lake Wisconsin Country Club March 2011 - June 2012 Head Chef

Maintained a high quality of food standards, while keeping food and labor costs low. Responsible for preparation of menus and banquets, ordering food properly to keep costs down, ordering supplies, and storage room stocking. It was also necessary to keep up with high standards of sanitation and complete P&L budget reports.

A‘viands Edgerton Hospital

Director Dining Services

Oversaw operations for patient meals and cafe service, maintained a high quality of food for operation, and high standards in sanitation. Responsible for food ordering, menu cost and menu planning, and inventory. Reports were sent daily and monthly to the home office.

Papa Murphy’s, Waunakee Wisconsin

Manager

Oversaw the entire range of operations. Controlled food costs and managed budget, exceeding P&L requirements. It took a goal-oriented approach toward personnel training and development and saw marked improvement in employee performance and customer relations, resulting in 95% increase in profit. Took negative-scoring restaurants to positive KDS numbers.

Wild Rock Golf Wilderness Resort, Lake Delton Wisconsin 2008-2009

Chef

Controlled and maintained all food preparation. Effectively controlled foot and labor cost through both inventory and personnel budgeting. Maintained high standards of food and sanitation.

Quail Run Country Club, Naples, FL 2005-2007

Executive Chef/Food and Beverage Director

Planned and developed all food service operations. Managed procurement, menu planning, budgeting, catering, and inventory control, meeting all P&L standards. Developed menu for golf outings.

Spectators Sports Bar and Restaurant, Naples, FL 2002-2009

General Manager

Bull Market Cafe and Catering Company, Naples, FL

Banquet Manager/Chef

Facilitated operations for high customer-volume establishment. Supervised staff, scheduling, cleanliness, and customer service initiatives. Oversaw all daily operations for the bar and cafe. Cut food and labor costs in front and back of house with no decline in quality or service. Maintained liquor budget and inventory through an efficient ordering system. Created an effective employee incentive program. Oversaw daily financial operations.

Orchestrated all food preparation for a fine dining location. Managed catering and support for weddings and other special events. Maintained high standards of customer service. Directed food service inventory, procurement, staff direction, and customer service initiatives.

American Classic Voyages, Inc., Honolulu, HI 1999-2001

Executive Sous Chef

Managed staff of 200 on a cruise ship with 2200 passengers. Identified and met guest culinary needs. Maintained high standards in food presentation and service.

EDUCATION Joliet Junior College, Joliet, IL

Bachelor of Arts in Culinary Arts, 1987

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