Christopher Carver
Waynesville
Summary
Driven and creative Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing all personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organized and reliable with outstanding menu creation capabilities.
Overview
14
14
years of professional experience
Work History
Lead Line Cook
Birchwood Hall Of Waynesville, LLC
10.2019 - Current
- Placed orders to restock items before supplies ran out.
- Collaborated with other personnel to produce and modify menus and selections.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintained well-organized mise en place to keep work consistent.
Kitchen Manager
Melting Pot Group
08.2024 - 03.2025
- Supervised daily kitchen operations, ensuring adherence to food safety standards and quality control.
- Developed staff schedules, optimizing labor efficiency and reducing overtime costs.
- Trained and mentored kitchen staff on culinary techniques and best practices.
- Implemented inventory management systems, minimizing waste and improving stock accuracy.
- Collaborated with suppliers to negotiate favorable pricing on food products and equipment.
- Streamlined menu development processes, enhancing seasonal offerings based on customer feedback.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
Prep Chef
The Scotsman
01.2022 - 02.2023
- Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Cleaned kitchen counters, refrigerators and freezers.
Executive Working Chef
Calypso St. Lucian Caribbean Cuisine
01.2018 - 10.2019
- Developed recipes and menus by applying understanding of market demand and culinary trends
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
- Reduced food costs 13% by using seasonal ingredients, setting standards for portion size and minimizing waste
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
- Planned promotional menu additions based on seasonal pricing and product availability
- Prepared mise en place every day to promote efficient preparation of signature dishes
Chef Supervisor
Harris Teeter Supermarkets Inc.
09.2014 - 01.2017
- Verified compliance in preparation of menu items and customer special requests.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Properly handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
Bar Manager
J. Arthur's
05.2011 - 10.2015
- Assisted servers with specialty drinks orders by preparing on-demand items without delay.
- Developed unique drink and cocktail offerings to enhance bar reputation.
- Kept alcoholic beverages well-stocked and organized to meet expected demands.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines and mixers.
- Followed all safety requirements for alcohol service and maintained network of available ride services for inebriated customers.
Chef/General Manager Of Operations
The Green Room
05.2012 - 04.2013
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
Education
Associate of Arts - Hospitality Management
Asheville Buncombe Technical Community College
Asheville, NCAssociate of Science - Culinary Arts
Asheville Buncombe Technical Community College
Asheville, NCBachelor of Science - Psychology
Western Carolina University
Cullowhee, NCSkills
- Recipes and menu planning
- Staff supervision
- Signature dish creation
- Sanitation guidelines
- Food inventories
- ServSafe
- Payroll and scheduling
- Signature Dish Creation
- Forecasting and Planning
- Equipment Maintenance
- New hire training
- Food safety knowledge
- Menu planning
- Menu development
- Kitchen organization
Timeline
Kitchen Manager
Melting Pot Group
08.2024 - 03.2025
Prep Chef
The Scotsman
01.2022 - 02.2023
Lead Line Cook
Birchwood Hall Of Waynesville, LLC
10.2019 - Current
Executive Working Chef
Calypso St. Lucian Caribbean Cuisine
01.2018 - 10.2019
Chef Supervisor
Harris Teeter Supermarkets Inc.
09.2014 - 01.2017
Chef/General Manager Of Operations
The Green Room
05.2012 - 04.2013
Bar Manager
J. Arthur's
05.2011 - 10.2015
Associate of Arts - Hospitality Management
Asheville Buncombe Technical Community College
Associate of Science - Culinary Arts
Asheville Buncombe Technical Community College
Bachelor of Science - Psychology
Western Carolina University
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