DONALD H. BINGHAM
Philadelphia
Summary
Experienced business professional with strong focus on team collaboration and achieving results. Skilled in operations management, strategic planning, and resource optimization. Known for flexibility in adapting to changing needs and providing reliable leadership. Prepared to make significant impact in driving business success and fostering team growth.
Overview
35
35
years of professional experience
1
1
Certification
Work History
Owner/Operator
Chef Donatello’s Catering Service
06.2013 - Current
- Consult with clients to plan and determine event requirements, including number of guests and size of venue, discuss menu choices and associated costs with clients; collaborate with team regarding special items to be added to the menu, oversee preparation of the venue for the event; set up and arrange tables and chairs, serving stations, lines, tableware, serve ware, and silverware, ensures the venue is clean and that food is handled in a sanitary manner; maintain accurate records of costs for catering services, collect payment for food and services as specified in contract.
Lead Chef
Rowan University
08.2018 - 11.2023
- Oversee food handling and preparation throughout a kitchen. Monitor and evaluate staff and coordinate break schedules. Stock and maintain all food stations, ensuring hygienic workspaces. Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.
Lead Cook
Aramark Tempie University
09.2015 - 08.2019
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Took over line positions in event of emergency.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
Chef
Aramark
03.2009 - 06.2016
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
Senior Cook
Albert Einstein Medical Center
01.2000 - 05.2013
- Managed and supervised the production and distribution of food served in the hospital. Inspected and directed the cleaning of food preparation areas, kitchen equipment, dining rooms, and storerooms in order to comply with state, County and hospital sanitation laws, rules and regulations. Inspect all food service operations to ensure safety and sanitation. Plan, organize and coordinate the work of food service personnel engaged in ordering and receiving supplies, food preparation, service and delivery, cleanup activities, and retail/cash register operation.
Cook
Restaurant Assoiates Philadelphia Art Museum
08.1994 - 01.1998
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Communicated closely with servers to fully understand special orders for customers.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Mentored junior cooks in refining culinary skills through hands-on guidance.
Chef
Aramark Regional Staffing
01.1993 - 08.1996
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Line Cook and Prep
Restaurant Associates At Kimmel Center
03.1990 - 06.1994
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Grilled meats and seafood to customer specifications.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
Education
Graduate - General Studies
Helix High School
La Mesa, CA05-1986
Skills
- 20 years of culinary expertise
- Excellent customer service skills
- Culinary and catering expertise ie food trends, preparing creative and innovative recipes
- Kitchen supervisory/management experience
- Meal creation and preparation
- Supply management experience
- Thorough knowledge and committed to kitchen sanitation and safety
- Detailed oriented
- Effective written and oral communication skills
Certification
- State of Pennsylvania Food Handler Card
- Food Safety Manager Certification
- Kimmel Center – Culinary Arts Training and Chef Certifications
Timeline
Lead Chef
Rowan University
08.2018 - 11.2023
Lead Cook
Aramark Tempie University
09.2015 - 08.2019
Owner/Operator
Chef Donatello’s Catering Service
06.2013 - Current
Chef
Aramark
03.2009 - 06.2016
Senior Cook
Albert Einstein Medical Center
01.2000 - 05.2013
Cook
Restaurant Assoiates Philadelphia Art Museum
08.1994 - 01.1998
Chef
Aramark Regional Staffing
01.1993 - 08.1996
Line Cook and Prep
Restaurant Associates At Kimmel Center
03.1990 - 06.1994
Graduate - General Studies
Helix High School
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