Marvin Campbell
Milford
Summary
Dynamic Head Chef with extensive culinary expertise at Brightpath Early Learning and Child Care, recognized for elevating dining experiences through innovative menu development and effective cost management. Proven leadership in kitchen operations, achieving significant waste reduction while fostering a collaborative team environment. Committed to maintaining the highest food safety standards and quality presentation.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Head Chef
Brightpath Early Learning and Child Care
04.2025 - Current
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Created recipes and prepared advanced dishes.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower grocery costs.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
Chef
Christian Hospital Northeast
06.2024 - 12.2024
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Chef
Applebee's
10.2022 - 05.2024
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
Chef
Eggspectation
12.2021 - 08.2022
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Chef
At the Rail
08.2019 - 10.2021
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Assistant Manager
Domions
06.2016 - 08.2019
- Supervised day-to-day operations to meet performance, quality and service expectations.
- Maintained a clean, safe, and organized store environment to enhance the customer experience.
- Developed strong working relationships with staff, fostering a positive work environment.
- Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
- Improved customer satisfaction by addressing and resolving complaints promptly.
- Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
- Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
- Mentored junior staff members in their professional development by offering guidance/support in their assigned roles.
- Promoted teamwork within the workplace by encouraging collaboration among staff members on various project tasks.
- Boosted employee morale by recognizing outstanding performance and celebrating team accomplishments.
Education
High School Diploma - Culinary
Thomas Mckean High School
301 McKennans Church Rd, Wilmington, DE 1980804.2017
Skills
- Food safety
- Kitchen management
- Team management
- Menu development
- Menu planning
- Waste reduction
- Culinary expertise
- Food safety regulations
- Kitchen operations
- Menu supervision
- Cost reduction
- Food presentation
- Cost management
- Recipe creation
- Leadership qualities
- Ingredient selection
- Cost control
Certification
SERVSAFE
Timeline
Head Chef
Brightpath Early Learning and Child Care
04.2025 - Current
Chef
Christian Hospital Northeast
06.2024 - 12.2024
Chef
Applebee's
10.2022 - 05.2024
Chef
Eggspectation
12.2021 - 08.2022
Chef
At the Rail
08.2019 - 10.2021
Assistant Manager
Domions
06.2016 - 08.2019
High School Diploma - Culinary
Thomas Mckean High School
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