Todd Noel
Moorpark
Summary
Dynamic Executive Chef with a proven track record in menu planning, team leadership, and kitchen management. Expertise in food safety and cost control ensures exceptional culinary experiences and high customer satisfaction.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Executive Chef
Williamson Brothers Bbq-festival Division
Aatlanta GA
03.2020 - 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.
- 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.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Designed and executed innovative menu items reflecting seasonal trends and local ingredients.
- Oversaw kitchen operations, ensuring compliance with health and safety regulations.
- Managed inventory control, reducing waste through efficient stock management practices.
- Trained and mentored junior chefs, fostering skill development and teamwork within the kitchen.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed and implemented seasonal menu concepts aligning with festival themes.
Executive Chef
WILD HARE CATERING
Atlanta, GA
02.2016 - Current
- Established quality control measures to maintain consistency in food production across events.
- Evaluated vendor partnerships to source high-quality ingredients while negotiating favorable terms.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- 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.
Executive Chef
Tre Bien Catering .FESTIVAL DIVISION
Asheville, NC
01.2015 - Current
- Supervised kitchen staff, ensuring high standards of food preparation and presentation.
- Streamlined inventory management processes to minimize waste and optimize costs.
- Trained new chefs on cooking techniques and safety protocols to enhance team performance.
- Collaborated with event organizers to create tailored catering solutions for diverse audiences.
- Led culinary team in executing large-scale meal service during festivals, maintaining efficiency under pressure.
Executive Chef (OFF SITE)
Good Gracious Events
Los Angeles, CA
01.2014 - 02.2023
- Managed food preparation processes, ensuring adherence to quality and safety standards.
- Trained and mentored kitchen staff on culinary techniques and best practices.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
Chef De Cuisine
Latitude 45 Catering
Eugene, OR
01.2014 - 03.2020
- Led culinary team in menu development and execution for high-profile events.
- Implemented innovative cooking techniques to enhance flavor profiles and presentation.
- Oversaw inventory management, ensuring optimal stock levels and minimizing waste.
- Trained and mentored junior chefs, fostering skill development and teamwork.
- Collaborated with clients to customize catering offerings based on dietary preferences.
Executive Chef
Legendary Pictures
Burbank, CA
03.2009 - 05.2015
- 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.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Streamlined kitchen operations with effective inventory management and cost controls.
Executive Chef
Alba and Thomas Tull
Los Angeles, CA
01.2008 - 05.2015
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Conducted market research to keep menu fresh and aligned with current culinary trends.
Education
Bachelor of Science - Culinary Arts
California Culinary Academy
CA04-1982
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- Hospitality service expertise
- ServSafe certification
- Team leadership
- Kitchen management
- Kitchen operations oversight
- Customer service
- Operations management
Accomplishments
- Prepared 20.000 meals, including appetizers and desserts, for high-volume catering event.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Ensured safe and efficient kitchen operations while managing a BOH staff of .200
- Designed whole new menu, including meal selections, beverages and pricing.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
Certification
- Certified executive chef, american culinary federation - 1991
Timeline
Executive Chef
Williamson Brothers Bbq-festival Division
03.2020 - Current
Executive Chef
WILD HARE CATERING
02.2016 - Current
Executive Chef
Tre Bien Catering .FESTIVAL DIVISION
01.2015 - Current
Executive Chef (OFF SITE)
Good Gracious Events
01.2014 - 02.2023
Chef De Cuisine
Latitude 45 Catering
01.2014 - 03.2020
Executive Chef
Legendary Pictures
03.2009 - 05.2015
Executive Chef
Alba and Thomas Tull
01.2008 - 05.2015
Bachelor of Science - Culinary Arts
California Culinary Academy
executive chef of the year katie award
won award for G12 summit catering