
Donald Ross
Restaurants / Food Service
About 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.
Experience
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.
Education
JOHNSON AND WALES UNIVERSITY, PROVIDENCE RHODE ISLAND • Associates Degree in Culinary Arts, Major: Culinary Arts
1990-1992
Professionals in the same Restaurants / Food Service sector as Donald Ross
Professionals from different sectors near Sparta, Township of Sparta, Sussex
Other users who are called Donald
Jobs near Sparta, Township of Sparta, Sussex
-
Executive Chef
3 hours ago
Chelsea Hospitality Group Morristown, New Jersey, United StatesChelsea Hospitality Group is seeking a dedicated Executive Chef to lead with hospitality and inspire culinary teams to deliver experiences that feel more like a favorite NYC restaurant than a workplace café. · ...
-
Sous Chef
4 weeks ago
Watchung Valley Golf Club Watchung, NJServe as second-in-command of the kitchen. Assist the Executive Chef in supervising food production for all food outlets, banquet events and other functions at the club. · Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces and spe ...
-
Banquet Chef
3 weeks ago
Upscale Catering Venu Cedar Grove, NJA banquet chef is sought to join a great staff at a high-end facility. · A minimum of 5 years cooking experience required. · ...