Colin Lenahan
Richmond
Summary
Fast paced, self-driven, high-volume catering chef/manager offering over 10 years of BOH experience, both in corporate and fine dining settings. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory with excellent communication, leadership and problem-solving skills. Consistently adhering to safe food handling preparation along with proper culinary technique and execution. Seeking employment with opportunities for growth and an environment to further hone the necessary skillset needed to continue to provide excellent and exciting hospitality services and management.
Overview
14
14
years of professional experience
1
1
Certification
Work History
SENIOR SOUS CHEF
MORRISON HEALTHCARE
02.2023 - Current
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Streamlined kitchen operations for increased efficiency and improved food quality..
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
CATERING LEAD/EXECUTIVE DINING ROOM CHEF
LifeWorks
01.2020 - 01.2022
- Enhanced customer satisfaction by efficiently managing catering events and ensuring timely delivery of quality food.
- Collaborated with kitchen staff to develop innovative menus tailored to client preferences and dietary restrictions.
CATERING LEAD/EXECUTIVE DINING ROOM CHEF
RESTAURANT ASSOCIATES | CATERING
02.2018 - 01.2020
- Developed a reputation for exceptional time management skills by consistently delivering successful events within tight deadlines.
SOUS
POP'S MARKET
10.2016 - 02.2018
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
SOUS CHEF
CASTANEA
08.2015 - 09.2016
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
CHEF DE PARTIE
BIG WHISKEY
08.2014 - 08.2015
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
CHEF DE PARTIE
CRAB LOUIE'S | COOK
06.2010 - 08.2014
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Education
Associates Degree - Visual Arts
JOHN TYLER COMMUNITY COLLEGE
Skills
- High-Volume Environments
- Food Preparation and Safety
- Menu Planning
- Inventory Management
- Kitchen Preparation
- Allergy awareness
- Nutrition knowledge
- Recipe creation
- Food presentation
- Special Event Catering
- Waste Reduction
- Menu development
Accomplishments
Restauraunt Associates 2019 “Hospitality Hero”
Certification
ServSafe Certified
Timeline
SENIOR SOUS CHEF
MORRISON HEALTHCARE
02.2023 - Current
CATERING LEAD/EXECUTIVE DINING ROOM CHEF
LifeWorks
01.2020 - 01.2022
CATERING LEAD/EXECUTIVE DINING ROOM CHEF
RESTAURANT ASSOCIATES | CATERING
02.2018 - 01.2020
SOUS
POP'S MARKET
10.2016 - 02.2018
SOUS CHEF
CASTANEA
08.2015 - 09.2016
CHEF DE PARTIE
BIG WHISKEY
08.2014 - 08.2015
CHEF DE PARTIE
CRAB LOUIE'S | COOK
06.2010 - 08.2014
Associates Degree - Visual Arts
JOHN TYLER COMMUNITY COLLEGE
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