Chris Bodington Email & Phone Number

Billerica, Massachusetts, United States

Quincy, Massachusetts, United States

Responsible with both creating new prepared food programs, as well as implementation in the field.Partner with area specialists to train in all aspects of kitchen operations, insuring adherence to protocols as well as the safe handling of food and equipment.Creation of training playbooks and training videos to ensure standards for new products and programs.

Waltham Ma

Expert in engineering consumer driven menu and revenue generating menu strategiesRe-engineered menus, identified product specifications and established approved vendor list for all products.Supervise all kitchen operations for current and new restaurant location openings. (13 Units)Conduct periodic sanitation inspections Provided detailed recipes and.

Expert in engineering consumer driven menu and revenue generating menu strategiesRe-engineered menus, identified product specifications and established approved vendor list for all products.Supervise all kitchen operations for current and new restaurant location openings. Conduct periodic sanitation inspections Develop and oversees companywide monthly.

Recruited by President of upscale casual dining concept, with 18 units, reporting an AUV of 3.5 MMPioneered standardized recipes, full color photos of all product for use in all kitchen operations and training.Re-engineered menus, identified product specifications and established approved vendor list for all products.Managed purchasing contract with.

Managed upscale casual dining restaurant, with 180 seat capacity, with annual sales at 3.5 million.Managed kitchen financial aspects - including but not limited to labor, direct kitchen expenses and food costs.Hired, trained, and managed the development and scheduling of employees.

Brixx

Assisted Executive Chef in the daily kitchen operations.Developed daily specials and assisted the Executive Chef in preparing new concepts for seasonal menu changes.Controlled purchasing, receiving, handling, and inventory of foodstuffs, kitchen equipment and other kitchen related purchases.

Terra

Assisted Chef/Owner Hiro Sone in managing the daily operations of his 90 seat fine dining restaurant.Managed daily ordering and monthly inventory.Expedited dinner service and management of all kitchen activities.

Fundamental knowledge gained in the preparation of stocks and sauces. Performed as a rounds cook, in a high volume atmosphere, while being educated on all stations in the kitchen.

Internship, six month term, as rounds cook working all stations.Internship completion, was promoted to first cook.

Aos In Culinary Arts, Culinary Arts/Chef Training

Education record