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Click here or scroll down to respond to this candidateCandidate's Name
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Cell: PHONE NUMBER AVAILABLE / EMAIL AVAILABLEPROFESSIONAL EXPERIENCE:05/2021 Present Tasty House Corp. Chester, PAExecutive Chef/OwnerAnnual Sales Volume: $1.3MM Tasty House Corp was initially established in 2021 and primarily handled catering events of up to 500 people. Events would be customized menus and would include live cooking stations and onsite staff/support. Tasty Corp opened its first storefront in April 2022. Responsibilities include scheduling and payroll, ordering & inventory, hiring/training/development, P&Ls, maintenance of building and equipment, overseeing all food sanitation and safety practices, etc. In charge of all menu development, pricing, planning and execution for store front and for catering. Focus on sourcing high-quality local ingredients to drive farm-to-table dining and to promote sustainable cuisine. Development of menus and plating presentations, plan routines, seasonal and event menus. Menu incorporates cuisines from around the world to include American, Italian, Jamaican, African, Spanish, German, etc. Oversees a team of 15+.(Reason for looking: Selling the restaurant)08/2020 03/2022 Water Edge Bensalem, PAHead ChefAnnual Sales Volume: $4MM (within first 5 months of opening) Hired as Head Chef as part of the pre-opening team. Created all menus for property including restaurants, bar and banquet facilities including high-end wedding menus. The venue had inside and outside bars, a pool area, outdoor seating, full-service restaurant, banquet halls, etc. Oversaw a team of 30+.(Reason for leaving: Establishment closed suddenly without notice) 11/2014 08/2020 Iron Hill Brewery & Restaurant Ardmore, PA Sous ChefAnnual Sales Volume: $3.5+MM Hired as Line Cook, promoted to BOH Key 1, BOH Key 2, and then Sous Chef in 3 years. Was recruited by Exec Chef to come join as Head Chef at a new restaurant opening (Water Edge). Responsibilities include ordering and inventory management, overseeing training for all incoming KMs and Sous Chefs, keeping stores compliant with all health codes and sanitation requirements, etc. Created some signature dishes which became best selling entre for more than 6 months running on a specials menu. Won Best Line Cook award for excellence of menu, ingredients, and quality. Won Employee of the Month in 2016, 2017 and 2018. Consistently received 100% customer satisfaction ratings. Was regularly sent to other locations to assist failing restaurants or to train new managers. Also often sent to cover for Exec Chef, Sous, and sometimes FOH positions as well. Created, planned, and executed menus to align with corporate standards. Oversaw execution to ensure proper portion controls, correct garnishes, quality and presentation was delivered to guests. Also proofed and approved all bakery products for quality and accuracy prior to serving. Menus also had culinary influences from around the world, not just American style menus. Developed 1 FOH team member who was interested in culinary that was later promoted to Sous. Also trained 1 strong BOH team member to become a Key 2 position. Redesigned kitchen stations and equipment placement which increased productivity and enhanced workflow processes. Reduced food costs by 10% by vendor negotiations to receive optimal product prices, source locally, and optimize delivery deadlines. Initiated 2 key partnerships which resulted in 54% revenue growth. Oversaw a team of 30+ BOH team members in a 400+ seat capacity store.(Reason for leaving: Recruited by Iron Hill Exec Chef to be Head Chef at Water Edge) Additional Experience02/2013 01/2015 Avenue Kitchen Villanova, PALine Cook Handled all prep work in a scratch kitchen environment. Also cooked all menu items according to company standards including quality, portion control, and presentation. Scratch kitchen environment made all soups, sauces, etc. from scratch.(Reason for leaving: Responsibilities at Iron Hill increased and subsequently left other 2 part time jobs Chilis and Avenue Kitchen)01/2013 02/2015 Chilis Wayne, PALine Cook Handled all prep work including deconstruction of all proteins, and preparation of all line items needed for shifts. Cooked every item on the menu according to company standards. Trained all incoming line cooks.(Reason for leaving: Responsibilities at Iron Hill increased and subsequently left other 2 part time jobs Chilis and Avenue Kitchen) |
