Summary
Overview
Work History
Education
Skills
Websites
Languages
Timeline
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Kareem Horton

Kareem Horton

Sharon Hill

Summary

Dynamic Executive Chef with a proven track record at Hortons Culinary Delights, specializing in innovative menu development and cost control. Expert in food quality and kitchen management, I foster team collaboration while enhancing customer satisfaction through exceptional dining experiences. Skilled in ingredient knowledge and effective communication, I drive operational efficiency and profitability.

Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.

Experienced with diverse culinary techniques and creating innovative dishes. Utilizes precise menu planning and kitchen management to drive success. Track record of fostering teamwork and maintaining high standards in fast-paced environments.

Knowledgeable Chef with robust background in diverse culinary environments. Proven history of creating innovative dishes that align with modern dining trends and enhance customer satisfaction. Demonstrated expertise in menu planning and kitchen management.

Culinary professional with deep commitment to delivering high-quality dining experiences. Expertise in crafting unique recipes and leading kitchen teams to consistent excellence. Known for adaptability and collaborative approach, ensuring smooth operations and customer satisfaction.

Overview

5
5
years of professional experience

Work History

Chef

M2 Concepts Philly Airport
10.2024 - Current
  • Implemented cost-control measures that optimized ingredient use and minimized expenses.
  • Mentored junior chefs, fostering culinary skills and promoting teamwork within the kitchen.
  • Developed relationships with local suppliers to source high-quality ingredients sustainably.
  • Evaluated kitchen operations, identifying areas for process improvements and efficiency gains.

Executive Chef

Hortons Culinary Delights
11.2020 - Current
  • Developed seasonal menus that enhanced customer satisfaction and showcased local ingredients.
  • Led kitchen staff in food preparation, ensuring consistency and adherence to culinary standards.
  • Streamlined inventory management processes, reducing waste and optimizing ingredient usage.
  • Trained junior chefs on new cooking techniques and kitchen safety protocols to improve team efficiency.
  • Collaborated with front-of-house staff to create cohesive dining experiences through effective communication.
  • Implemented cost control measures that maintained quality while improving overall kitchen profitability.
  • Evaluated vendor performance and negotiated contracts for high-quality ingredients at competitive prices.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • 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.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

Executive Chef

Yeadon Swim Club
05.2024 - 09.2024
  • Directed daily operations, fostering a positive work environment that encouraged creativity and collaboration among team members.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • 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.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Streamlined kitchen operations with effective inventory management and cost controls.
  • Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
  • Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Sous Chef

Kid Shilleens Bar & Grill
01.2022 - 05.2024
  • Collaborated with front-of-house staff to ensure seamless service during peak hours.
  • Implemented cost-control measures, optimizing ingredient usage without compromising quality.
  • Resolved customer complaints swiftly, maintaining high satisfaction levels in dining services.
  • Monitored kitchen equipment maintenance, ensuring operational efficiency and safety compliance.

Chef

Jack Duggan's Pub & Restaurant Phila Airport
07.2022 - 05.2023
  • Designed and executed seasonal menus to enhance customer dining experience.
  • Managed inventory levels, ensuring freshness and reducing waste effectively.
  • Trained kitchen staff on food preparation techniques and safety protocols.
  • Collaborated with front-of-house team to ensure seamless service during peak hours.

Chef Supervisor

M2 Concepts Philly Airport
05.2021 - 05.2022
  • Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
  • Developed and implemented training programs to enhance culinary skills among team members.
  • Streamlined inventory management processes, reducing waste and optimizing ingredient usage.
  • Coordinated daily kitchen operations, ensuring timely meal preparation and service delivery.

Sous Chef

Prime Rib
04.2020 - 11.2020
  • Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
  • Developed and executed seasonal menu items to enhance dining experience.
  • Coordinated inventory management, reducing food waste through efficient stock rotation.
  • Trained junior chefs in culinary techniques and kitchen operations for skill enhancement.

Education

Associate of Arts - Chef

Auguste Escoffier School of Culinary Arts
Boulder, CO
09-2022

Associate of Arts - Architecture

Delaware County Community College
Media, PA
06-1997

Skills

  • Food safety and sanitation
  • Customer service
  • Knife skills
  • Cooking techniques
  • Food quality
  • Kitchen management
  • Food presentation
  • Meal preparation
  • Attention to detail
  • Kitchen operations
  • Team collaboration
  • Kitchen equipment operation and maintenance
  • Effective communications
  • Ingredient knowledge
  • Verbal and written communication
  • Frying techniques
  • Kitchen equipment operation
  • Recipes and menu planning
  • Hospitality service expertise
  • Allergen awareness
  • Sauce preparation
  • Sanitation guidelines
  • Food plating and presentation

Languages

English
Native or Bilingual
Spanish
Limited Working

Timeline

Chef

M2 Concepts Philly Airport
10.2024 - Current

Executive Chef

Yeadon Swim Club
05.2024 - 09.2024

Chef

Jack Duggan's Pub & Restaurant Phila Airport
07.2022 - 05.2023

Sous Chef

Kid Shilleens Bar & Grill
01.2022 - 05.2024

Chef Supervisor

M2 Concepts Philly Airport
05.2021 - 05.2022

Executive Chef

Hortons Culinary Delights
11.2020 - Current

Sous Chef

Prime Rib
04.2020 - 11.2020

Associate of Arts - Chef

Auguste Escoffier School of Culinary Arts

Associate of Arts - Architecture

Delaware County Community College

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Kareem Horton