Allan Richardson
About Allan Richardson
Allan Richardson is a Kitchen Manager with extensive experience in the culinary field, currently working at Honeygrow in Philadelphia since 2017. He has a background in Business Administration and has held various positions in the food industry, including Assistant Chef at Farmers Restaurant Group and Assistant General Manager at Cava.
Work at Honeygrow
Allan Richardson has served as the Kitchen Manager at Honeygrow since 2017. In this role, he oversees kitchen operations, ensuring that food preparation meets the company's standards. He is responsible for managing food budgets and ensuring that all supplies are purchased within the allocated budget. His experience in the kitchen includes preparing ingredients by chopping vegetables and meats, as well as delegating duties to kitchen staff and informing them of their schedules.
Education and Expertise
Allan Richardson studied Business Administration and Management at Prince George's Community College, where he achieved an Associate degree from 2009 to 2010. He furthered his education at Northern Virginia Community College, obtaining an Associate of Arts degree from 2012 to 2013. He also attended Virginia State University, where he studied Computer Science and Business Management, earning a Bachelor's degree from 2013 to 2014.
Professional Background
Allan Richardson has a diverse professional background. Before his current role at Honeygrow, he worked as an Assistant Chef at Farmers Restaurant Group in Washington, D.C., starting in 2018. His previous experience includes positions at Cava as an Assistant General Manager from 2014 to 2017, and at Pizzeria Paradiso as Support Staff from 2010 to 2012. He also worked as a Human Resources Administrative Consultant at Freddie Mac for five months in 2013 and as an IT Associate at Year Up from 2012 to 2013.
Culinary Responsibilities
In his role as Kitchen Manager at Honeygrow, Allan Richardson is responsible for various culinary tasks. He prepares ingredients by chopping vegetables and meats, ensuring that the kitchen operates efficiently. He also manages food budgets, which involves purchasing supplies within the allocated budget. Additionally, he delegates duties to kitchen staff, ensuring that everyone is informed of their schedules and responsibilities.