Johnathan A. Cooke

Certified Executive Chef | Food Stylist | Menu Innovator

Phone: (555) 123-4567
Address: Charleston, SC
LinkedIn: linkedin.com/in/johnathanacooke
Email:

Passionate and creative Executive Chef with over 10 years of experience leading kitchen operations and crafting innovative menus in high-end restaurants. Recognized for culinary excellence and food presentation, with a proven track record of improving guest satisfaction and streamlining kitchen workflow. Committed to sustainable sourcing and known for a collaborative leadership style.

Experience

The Gourmet Sage, Charleston, SC

Executive Chef

June 2017 – Present
  • Revitalized menu with 20+ new dishes, resulting in a 15% increase in customer visits.
  • Led a team of 15 chefs and kitchen staff, decreasing food preparation time by 30%.
  • Managed kitchen budget, reducing annual costs by 10% without compromising on quality.
  • Organized quarterly food and wine pairing events, increasing brand visibility and seasonal bookings.

Bella Cuisine, Miami, FL

Sous Chef

May 2012 – May 2017
  • Assisted in the development of Mediterranean-inspired menus that increased the restaurant's review ratings by 1 full star.
  • Streamlined vendor negotiations, improving ingredient quality and cutting costs by 8%.
  • Mentored junior chefs, enhancing team performance and individual skill levels.

Ocean’s Bounty, Key West, FL

Chef de Partie

January 2009 – April 2012
  • Specialized in seafood cuisine, contributing to a 20% sales increase in seafood dishes.
  • Managed inventory and reduced waste by implementing a first-in-first-out system.

Education

Miami Culinary Institute, Miami, FL

Associate Degree in Culinary Arts

Graduated: May 2008
  • President of the Student Culinary Council
  • Completed an internship at a Michelin-starred restaurant in France

Certifications

  • Certified Executive Chef (CEC) – American Culinary Federation
  • Certified Food Stylist – Culinary Institute of America

Skills

  • Menu Development
  • Team Leadership & Training
  • Advanced Pastry Techniques
  • Expertise in Mediterranean and Seafood Cuisines
  • Food Safety & Sanitation Standards
  • Vendor Relations
  • Inventory Management
  • Cost Control

Languages

English

(Native),

Spanish

(Fluent)

Honors

  • Featured in “Chefs of the South” magazine, March 2019 issue.
  • Winner of the Charleston Culinary Challenge 2018

Professional Memberships

  • American Culinary Federation - Active Member
  • James Beard Foundation - Contributor

Hobbies

  • Urban Gardening
  • Blogging about Sustainable Cooking Practices