Dyante Reddick Email & Phone Number

Fort Lauderdale, Florida, United States

Fort Lauderdale, Florida, United States

Joined a young and exciting concept that flourished during COVID to explore new strategies for growth post-pandemic. Learning from the talented owner and leadership team has been invaluable. Embracing change is key to driving change, especially in a world transformed by recent global events. It's essential to empty oneself to be filled with fresh.

Miami/Fort Lauderdale Area

R&D, COO.Continuous, off sight Indirect leadership while employed elsewhere. Large scale catering and small scale private dinners. Created and executed menu for every event.-Designed, monitored, updated all social media and websites.-

Florida, United States

Full time, HANDS ON, Direct Manage of all aspects of operation and execution throughout company while giving guidance to the owner.Covid -19 ended

Jupiter, FL

*Consulting evolved into contractual employment.-Formulating foundational policies, standard operating procedures, training guidelines for service, culinary, and management.- Managed daily operational activities of multiple units through regular visits and G.M /K.M accountability. (Hands on management when needed)-Forward thinking recipe/menu development.

Fort Lauderdale

• 1 year total * originally a 6 month contract. then extended "off direct contract" for another 6 months.
• Compeat Grand opening Menu Development for a new concept along with kitchen equipment, menu, staffing &supplies logistics.Assisted Sushi Chef with menu development insuring it matched the current menu and concept.
• Oversee purchasing process of food and ensure adherence to competitive quality standards and budget. -Conduct investigation of new food products, research on eclectic cuisine trends and business opportunities without.
• Created structure through installing standard operating procedures, P&L tracking systems and applying them successfully for a new brand. Trained new General manager, floor managers & kitchen managers on how to.

Galleria Mall

• From Scratch Kitchen, Seasonal menu changesHired as a Sous Chef in May 2012, promoted to Chef in Nov of 2012
• Prior to joining the company the culinary department received below a 76% scoring on its internal audit for more than two years. The 1st audit just six months after coming on board the kitchen received a 90% score.
• Streamlined menu to cross utilize ingredients reducing food and the labor costs.
• Identified “gaps” in menu price adjustment systems, that where costing the restaurant $800-$1,800 a week.
• Restructured aloha system categorizing menu items as a phase one in creating a traceable, accurate p-mix for determining a correct theatrical food cost.

Fort Lauderdale

Working chef, menu planning, 600-800 covers. product sourcing, multi outlet involvement. 100% from scratch kitchen.

Boca Raton FL

worked both as the lead sous chef with 2 KM's under me and worked Floor/bar manager 2 shifts a week.

Bahrain, Kuala Lumpur, Shanghai, Barcelona, Monte Carlo, Istanbul, Montréal...

Work with the catering, and service side of Do&Co at Grand Prix round the world. After my Internship I would fly up using my own vacation time to work the U.S and Canada Race. White Glove/ Fine Dinning at every event.

Boca Raton FL

Promoted from line cook in Aventura then transferred to boca right after it opened worked under Chef John who became the regional chef, back when it was a from scratch kitchen doing 10mill a year.

Bachelor'S Degree, Culinary Arts/Chef Training

Bachelor'S Degree, Restaurant/Food Services Management

Education record

Education record