Executive Chef & Food Operations Leader

Tonya R. Brown

**** ********* ****, ******** *****, Virginia 23464 678-***-**** ***********@*****.***

Professional Summary

Results-driven Executive Chef with a decade of culinary excellence and strong leadership. Proven in crafting diverse menus, leading dynamic teams, and optimizing kitchen operations. Meticulous in quality standards, fostered efficient communication for seamless teamwork. Adaptable, thrived in diverse environments, consistently achieved culinary brilliance.

Experience

DIRECTOR OF FOOD AND BEVERAGE GARDENS OF VIRGINIA BEACH MARCH 2022 – PRESENT

• Actively fulfilling the responsibilities of an Executive Chef and Supervisor with keen oversight of culinary operations.

• Ensuring meticulous adherence to rigorous standards in cash handling, sanitation, and safety regulations.

• Exhibiting effective leadership by managing and guiding a dynamic team, overseeing up to 20 staff members.

oSkillfully crafting work schedules to optimize operational efficiency.

oDelivering comprehensive training programs to foster staff development.

oConducting thorough performance evaluations for continuous improvement.

• Maintaining an optimal balance in stock levels through strategic and efficient inventory management.

• Expertly orchestrating the meticulous preparation of food and beverages, emphasizing stringent quality control and exceptional customer service.

• Executing the precise operation of cash registers, diligently completing Daily Activity Reports, and ensuring unwavering compliance with cash handling procedures.

• Spearheading strategic projections, organization, and planning for food purchasing endeavors.

• Demonstrating visionary leadership in cultivating an inclusive work environment that upholds non-discriminatory practices.

• Ensuring unwavering compliance with safety regulations, underscoring a commitment to a secure and supportive workplace.

EXECUTIVE CHEF MORRISON HEALTHCARE MARCH 2018 – FEBRUARY 2022

• Oversaw a segment of the culinary department and managed the kitchen staff, demonstrating robust leadership skills.

• Directed work schedules, assigned food production tasks, and effectively resolved conflicts within the team.

• Showcased an intimate familiarity with all kitchen departments, readily assisting in food preparation when necessary.

• Exhibited executive proficiency in crafting diverse culinary creations, maintaining stringent quality standards, and optimizing cost efficiency.

• Oversaw menu planning, inventory management, and resource allocation for supplies and labor.

• Ensured the kitchen-maintained safety standards, and staff followed health and sanitation policies and requirements.

• Reacted promptly to operational needs, instructing staff as necessary and making sound executive decisions on the spot.

• Executed instructions to staff members and led by example, maintaining clean stations, preparing foods to standard, and mentoring subordinate cooks to enhance skillsets and responsibilities.

• Proactively made executive decisions to optimize every situation, offering suggestions and creative ideas to improve overall kitchen quality and financial performance.

SOUS CHEF CHILDREN’S HEALTHCARE OF ATLANTA AUGUST 2012 - MARCH 2018

• Supervised and innovated culinary operations, utilized standards, procedures, and collaborated with diverse culinary backgrounds to guide the team.

• Established deadlines and priorities, aligned work sequences with dietary needs and modified menus, following policies set by higher-level supervisors.

• Coordinated seamlessly with other supervisors, fostered collaboration among professionals to ensure optimal meal services for a diverse community.

• Strategically managed resources to operate within planned financial budgets, demonstrating fiscal responsibility.

• Shared managerial responsibilities for labor supervision, resource allocation, and ensured quality centered meal services.

• Actively participated in meetings and discussions to contribute insights on planning current and future work schedules, budget requests, staffing needs, and recommendations for projected work.

• Developed performance requirements and work schedules, integrating innovative approaches in accordance with established policies and procedures.

• Provided technical direction and training, enhanced team capabilities when scheduling work operations with complex culinary processes.

• Investigated and addressed work-related issues, proactively identified causes such as excessive costs or low productivity for continuous improvement.

DIM SUM SOUS CHEF P.F. CHANG’S FEBRUARY 2012 - JULY 2012

• Supervised and showcased innovative culinary skills, elevating dining experiences through creative menu development.

• Collaborated seamlessly with team members to synchronize services and enhance overall kitchen operations.

• Played a vital role in the daily management of kitchen operations, emphasizing creativity and menu innovation.

• Assisted in inventory and labor management, focusing on quality control to maximize profits.

• Leveraged supervisory expertise to foster a dynamic team environment and contribute to skills advancement.

• Engaged in strategic planning to optimize kitchen operations and synchronize service delivery.

• Contributed significantly to the development of menu items, driving continuous innovation.

• Played an integral role in team collaboration, enhancing overall service synchronization.

• Emphasized quality control measures for inventory and labor management to maximize profitability.

KITCHEN MANAGER THE SUNSHINE HOUSE EARLY LEARNING ACADEMY AUGUST 2010 - JANUARY 2012

• Supervised and showcased innovative culinary skills, introducing children’s menus with a focus on balanced nutrition.

• Led the kitchen staff in preparing and distributing meals/snacks for children according to guidelines and provided menus.

• Implemented a daily menu that adhered to USDA, licensing, and health department regulations.

• Ensured safe food preparations and maintained a proper sanitary environment in the kitchen/pantry area.

• Managed inventory of food and supplies, optimizing efficiency in kitchen operations.

• Maintained a safe and efficient kitchen environment, emphasizing the well-being of both staff and children.

• Constantly engaged with parents to address food preferences and concerns, fostering a collaborative and responsive approach.

• Demonstrated flexibility by filling in as an assistant teacher during breaks and lunches, contributing to a supportive team environment.

Education

Associate in Science (AS) in Culinary Arts June 2003 The Art Institute of Houston - Houston, TX

Military Service

United States Army August 1992 - February 2001 92G-Culinary Special Sergeant/E-5

Skills

CULINARY EXPERIENCE: 10+ YEARS LEADERSHIP: 10+YEARS EFFECTIVE COMMUNICATION INNOVATIVE CULINARY SOLUTIONS ADAPTABILITY MANAGEMENT MASTERY

Certifications

Cooking Skills: Basic food preparation Expert (September 2021)

ServSafe Certification (Enter Date)

Contact this candidate