John R. Moore
202 Billingford Dr. ? Katy, TX ? 713-306-2954 ? madjohnny45@gmail.com
Page | 1
Profile
Food Professional – Skilled Chef with extensive operational experience. Proven ability working with a
broad range of culinary styles in single and multi-unit operations. Proficient in menu and recipe
development with ongoing practical applications of these skills. Systems oriented approach with a
thorough knowledge of production, inventory, labor and P&L. Delivers positive results within an
organization’s parameters through effective training and execution of operational systems for
consistency and profitability.
Professional History
OCEANAIRE SEAFOOD ROOM Houston, TX
Executive Chef, June 2019 – Present
? Managing all kitchen operations with a staff of 25 employees
? Consistently meeting and exceeding operational goals in food and labor cost
? Organizing and leading creative input of new menu items, existing recipes, specialty wine events
JAKES FINER FOODS Houston, TX
Corporate Chef – Account Manager, August 2013 – June 2019
? Managing new account development and product penetration of existing accounts
? Consulting with accounts in regard to product specifications, costing, menu and recipe development
? Organizing and leading creative input regarding product demos, customer product sampling, food show
action stations and Gourmet Ranch product sales training
? Leading Jakes Finer Foods “The Chef’s Table” resulting in an average 20% new product sales per
customer
PERRY’S STEAKHOUSE & GRILLE Houston, TX
Executive Chef, September 2012 – August 2013
? Managed all kitchen operations with a staff of 35 employees
? Implemented new inventory system resulting on average a 5-8% cost of goods savings per quarter
? Organized and lead creative input of new menu items, existing recipes, specialty wine and beer events
VIC & ANTHONY’S STEAKHOUSE Houston, TX
Chef de Cuisine / Executive Chef, October 2007 – August 2012
? Managed all kitchen operations with a staff of 30 employees
? Created daily features and new menu items for seasonal menu changes resulting on average a
contribution of 20% new item sales to the menu mix
? Organized and lead creative input on all specialty wine and beer events with an average attendance of
50 guests
ART INSTITUTE OF HOUSTON Houston, TX
Chef Instructor / Executive Chef, October 2001- January 2003 & April 2004-October 2007
? Teaching and lesson planning in classes of Marketing, Business Planning, Menu Development, Cost
Control and Purchasing
? Lead the practical, hands-on, training lab classes of Courses Restaurant, American Regional Cuisine,
Mediterranean Cuisine, Classical Cuisine and Asian Cuisine
John R. Moore
202 Billingford Dr. ? Katy, TX ? 713-306-2954 ? madjohnny45@gmail.com
Page | 2
FARALLON San Francisco, CA
Chef de Partie, February 2003-April 2004
? Worked Sauté, Grill & Expeditor stations in Chef Mark Franz’s fine dining, coastal California restaurant
PAPPAS RESTAURANTS Houston, TX
Corporate Chef, October 2000-October 2001
? Lead creative input into research, creation and development of new menu items for a multi-unit, multi-
concept organization
? Tested new products and menu items for all concepts in relation to their contribution to sales
? Developed roll-out plans for new menu items resulting in an overall 20% increase in new item sales
BISTRO ZINC / CAFE ZINC Chicago, IL
Executive Chef, March 1998-October 2000
? Managed all kitchen operations with a staff of 25 employees
? Created and implemented ordering and inventory systems resulting in consistent cost savings on average
of 10-12% per quarter
? Developed new menu items for both concepts, the private dining facility and second Bistro Zinc
Education / Professional Development
University of Houston Houston, TX – BA Marketing, 1990
Texas A&M University, Beef 101 – 2018