Christopher Antkowiak

Practiced at managing food service staff to prepare, handle and deliver over 700 daily meals. Advanced knowledge of business practices, nutritional guidelines and strategies for maintaining guest satisfaction. Diplomatic and persuasive communicator with decisive leadership style and strategic approach.

Assistant Director Of Dining Services - Compass Group USA - Lindenhurst, IL

(2020-05)

• Oversaw hiring, training and management of more than 25 personnel across all areas of dining services.
• Held daily meetings for all staff to cover policy changes, menu updates and upcoming events.
• Kept facility in compliance with applicable safety and sanitation requirements.
• Projected inventory needs and maintained levels within ideal parameters.
• Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
• Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
• Oversaw meal preparation and monitored food handling to encourage safety.

Executive Chef - Compass Group USA - Lindenhurst, IL

(2018-12 - 2020-05)

• Monitored all meals served for temperature and visual appeal.
• Coordinated and executed menu planning, recipe development and daily restaurant operations.
• Oversaw hiring, training and development of kitchen employees.
• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
• Planned and prepared food product orders to maintain appropriate stock levels.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
• Conducted assessments and utilized root cause analysis to implement corrective action strategies.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Managed kitchen staff team of 25 and assigned various stages of food production.

Executive Sous Chef - Unidine - Lindenhurst, IL

(2018-07 - 2018-12)

• Planned and prepared food product orders to maintain appropriate stock levels.
• Managed kitchen staff team of 25 and assigned various stages of food production.
• Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
• Supervised preparation of specialty items and customer requests to verify accuracy in production.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Monitored quality, presentation and quantities of plated food across line.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
• Streamlined kitchen processes to shorten wait times and serve 150 additional guests per hour.

Associate Of Applied Science - Culinary Arts - Kendall College (2004-04)