Summary
Overview
Work History
Education
Skills
Certification
Websites
Timeline
Generic

DEXTER JOHNSON

Atlanta

Summary

Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.

Overview

19
19
years of professional experience
1
1
Certification

Work History

Executive Chef / Owner

Chef D
Atlanta
10.2022 - Current
  • Oversee daily food truck operations, including food preparation, service, and customer interactions.
  • Operating a point of sale (POS) system.
  • Able to work under pressure during a busy lunch rush in fast-paced tight quarters while maintaining the highest food/ product quality.
  • Excellent communication and interpersonal skills, the ability to handle customer inquiries, and resolve issues effectively.
  • Oversee daily food truck operations, including food preparation, service, and customer interactions.
  • Ability to identify and resolve problems, troubleshoot equipment issues, and manage unexpected situations.
  • Ability to multitask, prioritize tasks, and manage time efficiently in a fast-paced environment.
  • Responsible for representing the food truck at community events, networking with potential customers, and building brand awareness.

Executive Chef / Owner

Lonnie’s BBQ & More
Maricopa
08.2020 - 08.2022
  • Oversee daily food truck operations, including food preparation, service, and customer interactions.
  • Enforce food safety standards, maintain food quality, and ensure proper sanitation practices.
  • Develop and implement marketing strategies, promote events, and engage with the local community.
  • Ensure adherence to relevant laws and regulations, including health and safety standards.
  • Ability to multitask, prioritize tasks, and manage time efficiently in a fast-paced environment.
  • Understanding of food safety regulations, sanitation practices, and proper food handling procedures.
  • Ability to identify and resolve problems, troubleshoot equipment issues, and manage unexpected situations.

Chef de Cuisine

Local on North
Roswell
04.2018 - 07.2020
  • Lead and manage a team of 9.
  • Trained staff of preparation of the menu.
  • In charge of all operations in the kitchen.
  • Maintained a clean kitchen environment, ensuring compliance with state and federal health codes.
  • Oversaw quality of food, reducing the number of orders send back by 32%.

Banquet Sous Chef/ Restaurant Chef

Chateau Elan Winery and Resort
Braselton
08.2015 - 08.2016
  • Responsible for coordinating and managing the banquet kitchen.
  • Ensuring consistent food quality and presentation for events.
  • Supervising the kitchen staff.
  • Menu development, culinary leadership, and overall restaurant operations.

Food and Beverage Director

Morningside of Conyers
Conyers
04.2013 - 05.2015
  • Menu planning.
  • Inventory control.
  • Quality assurance and ensuring a seamless dining experience.
  • Ensuring compliance with food safety regulations.

Cook II

Ritz -Carlton Hotel Reynolds Plantation
Greensboro
07.2008 - 10.2010
  • Ensuring compliance with food safety regulations.
  • Keep track of food supplies and ensure proper storage and rotation of inventory.
  • Follow food safety and hygiene standards, including proper food handling and storage practices.
  • Work effectively with other kitchen staff, including cooks and line cooks, to ensure smooth and efficient service.

Executive Chef

The Orange Café
Decatur
07.2006 - 07.2009
  • Oversee and manage kitchen staff, including line cooks, sous chefs, and other kitchen personnel.
  • Maintaining the highest standards of food preparation, presentation, and taste, while also maintaining a positive and productive work environment.
  • Enforce strict adherence to food safety guidelines, including obtaining necessary certifications like Servsafe.
  • Manage food inventory, ordering, and cost control, while also minimizing waste.
  • Train and mentor kitchen staff to improve skills and efficiency and foster a positive work environment.

Education

High School Diploma -

Patrick Henry High
Stockbridge, GA
05-2024

Skills

  • Food safety
  • Menu development
  • Inventory management
  • Culinary presentation
  • Cost control
  • Customer service

Certification

  • SafeServ

Timeline

Executive Chef / Owner

Chef D
10.2022 - Current

Executive Chef / Owner

Lonnie’s BBQ & More
08.2020 - 08.2022

Chef de Cuisine

Local on North
04.2018 - 07.2020

Banquet Sous Chef/ Restaurant Chef

Chateau Elan Winery and Resort
08.2015 - 08.2016

Food and Beverage Director

Morningside of Conyers
04.2013 - 05.2015

Cook II

Ritz -Carlton Hotel Reynolds Plantation
07.2008 - 10.2010

Executive Chef

The Orange Café
07.2006 - 07.2009

High School Diploma -

Patrick Henry High

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