David Donohue
Royal Oak,MD
Summary
Passionate, Respected, Driven, Innovative.
Highly motivated professional Chef with 16 years experience in restaurant industry, striving always to improve, learn and adapt to an ever changing industry. Specializing in a variety of cuisine, menu development, food costing & purchasing, banquets/events, dietary nutrition, and staff mentorship.
Established reputation for creating a culture of excellence in the kitchen and the dining room thru innovation, adaptability, team development and consistency.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Buyer
Anderby Spirits LLC/ Town & Country
11.2022 - Current
- Built long-term supplier relationships with vendors to establish quality and competitive pricing.
- Maintained complete documentation and records of all purchasing activities.
- Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
- Managed store organization, maintenance, and purchasing functions.
Beverage Manager/Executive Sous Chef
Talbot Country Club
03.2018 - 11.2022
- Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
- Purchased beverage stock and handled all inventory needs.
- Managed all day-to-day operations within budgeted guidelines.
- Built stronger wine list aligned with trends, improved credibility of restaurant's program, and raised profitability per glass.
- Selected wine, beer and alcohol products based on customer feedback and local product availability.
- Improved average wine and alcohol spend per guest through curation, service training and hands-on hospitality.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Executive Chef
Theo's Steaks, Sides & Spirits/400 BRG
03.2015 - 02.2018
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Oversaw business operations, inventory control, and customer service for restaurant.
Education
High School Diploma -
Saints Peters And Paul High School
Easton, MDWSET Level 1
Capitol Wine School
Washington DCSkills
- Team Leadership
- Quality Assurance
- Quality Control and Oversight
- Hiring, Training and Development
- Restaurant Operation
- Vendor Relations
- Customer Service
- Organization and Prioritization
Certification
- WSET Level 1, Capitol Wine School, Washington, DC
Timeline
Buyer
Anderby Spirits LLC/ Town & Country
11.2022 - Current
Beverage Manager/Executive Sous Chef
Talbot Country Club
03.2018 - 11.2022
Executive Chef
Theo's Steaks, Sides & Spirits/400 BRG
03.2015 - 02.2018
High School Diploma -
Saints Peters And Paul High School
WSET Level 1
Capitol Wine School
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