Donald Ross

30+ years professional experience as an accomplished chef. Experienced in culinary design, presentation and management skills. Background in special menu creation, food prepa-ration, food cost analysis, budgeting, inventory control and purchasing.

Areas of expertise incude catering for special events, scheduling, staff training & management, meal prepa-ration, cost reduction, customer ser-vice, purchasing, kitchen manage-ment, quality and cost control, and menu creation.

CHEF

The Red Horse by David Burke, Bernardsville, NJ 2024 to present

Chef/Manager of one of David Burke's top New Jersey restaurants. Resposible for overseeing kitchen team of 12. Ordering, Scheduling & overall quality check of products. Insuring customer satisfaction each and everyday. Restaraunt can hold up to 200 guests.

EXECUTIVE CHEF

The Grand, Totowa, NJ 2022 to 2024

Responsible for day to day kitchen operations, including ordering, scheduling, kitchen sanitation, doing line checks every day to insure top quality products and plates to the guests. In charge of inventory, hiring and training of current/new staff. Handling parties of 50 to 400 guests. Private tastings for potential guests.

EXECUTIVE CHEF

Ventanas at the Modern by Celebrity Chef David Burke, Fort Lee, NJ 2020 to 2022 Responsible for day to day kitchen operations, including ordering, scheduling, daily specials, kitchen sanitation, seasonal menu changes, doing line checks every day to insure top quality products and plates to the guests. In charge of inventory, food costs, hiring and training of current/new staff. Coordinating in house private events with event coordinator.

EXECUTIVE BANQUET CHEF

Perona Farms, Sparta, NJ 2015 to 2020

Responsibilities included designing and executing meal services for multiple guests, successfully possessed strong skills for logistic planning, and I understood the dynamics of a high-volume kitchen. When working for Perona Farms, I worked with other chefs dedicated to the service of large functions. In charge of The Barn on property. Helped chefs prepare brunches on Sundays. Daily meetings with event planner to discuss & coordinate all that was needed for each event. Prepared foods for catering, wed-dings, banquets, and private parties. Excellent knowledge of catering set-up procedures.

EXECUTIVE CHEF

Mountain Creek, Vernon, NJ 2011-2015

Executive Chef of all restaurants at Mountain Creek. I developed recipes and menus for all operations.

Created menus for special functions. Maintained food cost standards and promoted safety and proper sanitation. In charge of inventory on the ist of each month. Standardized production recipes to ensure consistent quality. I established presentation, culinary techniques and quality standards. As an executive chef I directly supervised kitchen personnel. Weekly scheduling of all staff hours. Ordered supplies, specialty foods, to create for weddings, banquets & all restaurants. Maintained the standards of the quality to ensure that cost of food remained economical.

EXECUTIVE CHEF

Andover Inn, Andover, NJ 2004-2011

I selected and developed recipes and menus for all operations. I planned and priced menus. Trained employees on preparation and inventory control. Maintained food cost standards and promoted safety and proper sanitation. Standardized production recipes to ensure consistent quality. I established pre-sentation, culinary technique and quality standards. As an executive chef I directly supervised kitchen personnel. Weekly scheduling of all staff hours. Ordered supplies, specialty foods, to create soups and sauces. Maintained the standards of the quality to ensure that food costs remained economical.

EXECUTIVE SOUS CHEF

Lake Mohawk Country Club, Sparta, NJ 1999-2004

Oversaw all kitchen staff and scheduling. I ensured that all food was of high quality. I paid close attention to the cost standards associated with each menu item, managed inventory and ensured the kitchen operated according to safety and sanitation standards. Managed a successful seasonal restaurant. Managed a staff of about 30. Created menus and ordered supplies for the seasonal restaurant.

JOHNSON AND WALES UNIVERSITY, PROVIDENCE RHODE ISLAND • Associates Degree in Culinary Arts, Major: Culinary Arts

1990-1992