Terry Little
Lithonia
Summary
High-performing Chef offering 30 years of restaurant experience. Excellent communication, leadership, and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
22
22
years of professional experience
Work History
Executive Chef
Horseshoe Bend Country Club
03.2023 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Executive Sous Chef
Bon Appetit
03.2022 - 03.2023
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Executive Chef
Hanna Brothers Motion Picture Catering
03.2021 - 03.2022
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified compliance in preparation of menu items and customer special requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Collaborated with staff members to create meals for large banquets.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Obtained fresh, local ingredients to lower grocery costs.
Executive Sous Chef
Piedmont Driving Club Golf Course
01.2013 - 03.2021
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Spearheaded menu planning, recipe development and day-today management for 2 locations, as well as high-volume catering operations.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Collaborated with Executive Chef in production or modification of menus and selections.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Mentored Culinary staff at all levels to prepare each for demanding roles.
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
Sous Chef
Sugearloaf C.C.
06.2009 - 12.2012
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Remained knowledgeable on relevant culinary trends.
- Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
- Led, trained and developed culinary team members to meet and exceed restaurant standards.
- Created unique recipes and applied various culinary techniques for authentic [Type] cuisine.
- Modeled proper culinary techniques and delivered mentoring to train new employees.
Sous Chef
The Commerce Club
01.2003 - 07.2009
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Assisted with Executing Plated and Buffet Events, such as Weddings, Meetings, Ala Carte Service.
- Assisted Executive Chef with training and development of culinary staff.
Education
Associate of Arts - Culinary Arts
Florissant Vally College
St Louis, MOSkills
- Performance assessments
- Forecasting and planning
- Recipes and menu planning
- Payroll and scheduling
- Workflow Optimization
- Signature Dish Creation
- Food Spoilage Prevention
- Food Plating and Presentation
- Budgeting and Cost Control using ChefTec Software
- Team Leadership
- Food Preparation and Safety
- Order Delivery Practices
- Kitchen equipment operation and maintenance
- Problem-solving
- Used Microsoft Excel to develop inventory tracking spreadsheets
Accomplishments
- I was awarded a Medal for participating in culinary competitions in American Culinary Federation Salons.
Timeline
Executive Chef
Horseshoe Bend Country Club
03.2023 - Current
Executive Sous Chef
Bon Appetit
03.2022 - 03.2023
Executive Chef
Hanna Brothers Motion Picture Catering
03.2021 - 03.2022
Executive Sous Chef
Piedmont Driving Club Golf Course
01.2013 - 03.2021
Sous Chef
Sugearloaf C.C.
06.2009 - 12.2012
Sous Chef
The Commerce Club
01.2003 - 07.2009
Associate of Arts - Culinary Arts
Florissant Vally College
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