BRIAN P. NUSSEAR

***** ******** **.

Germantown, MD 20874

acdkb4@r.postjobfree.com

Phone: 301-***-****

Cell: 443-***-****

EXECUTIVE CHEF

Food Service Professional/Executive Chef combining superior training and

work experience under award winning decorated Chefs in several upscale

restaurants and hotels across the country. Proven expertise in effectively

managing several professional kitchens and ensured they thrived in

financial profitability and elevated culinary recognition. Offering hands

on motivational leadership providing the staff with the guidance,

encouragement, and conviction to execute their duties with great accuracy

and poise.

?Menu Development ?Microsoft Office ?Performance Management ?Inventory

Management ?ServSafe ?TIPS Certified ?Hiring Personnel ?Food Cost

Management ?Food Cost Analysis ?Labor Cost Management ?Menu Costing ?

Employee Handbooks ? Recipe Development ?Recipe Testing ? Banquets ?HACCP

EDUCATION:

9/00-11/01 Johnson and Wales University

> Graduated Magna Cum Laude with an A.A.S. in Culinary Arts, 12/2001

8/96-1/99 University of Maryland at College Park

> Completed 93 credits toward a B.S. in Animal Science

PROFESSIONAL EXPERIENCE:

The Tavern at River Falls, Potomac, MD

2012-2014

Executive Chef

Responsibilities include managing two Sous Chefs, 14 Cooks, and 5

dishwashers. Developing, and executing Lunch and Dinner Menus that change

Bi-monthly; as well as creating holiday and special function menus to

accommodate guest requests. Organizing stations, training employees, and

pricing items for new menus.

. Achieved 90% or better on all Health inspections by the daily

enforcement of proper HACCP guidelines; from product rotation,

labeling, and food storage; to employee hygiene, kitchen cleanliness,

and steps to avoid foodborne illness.

. Consistently met budget on all food costs through vendor bidding,

detailed price per plate costs, and attentive inventory management.

. I was the opening Executive Chef of the restaurant and was

responsible for bidding out and purchasing all supplies for both the

front and back of house from small wares, kitchen supplies, and small

equipment; to china, table decoration, and silverware.

Balducci's, Bethesda, MD

2007-2011

Executive Chef

Responsibilities include managing 65 associates including an Executive Sous

Chef, 2 Sous Chefs and 8 Supervisors. In Charge of daily ordering and

maintaining budgets while maximizing sales. Creating schedules and

demanding the highest quality of standards. Hiring and Performance

managing associates when necessary

. Maintaining to the penny labor costs, shrink tools, and profit margin

percentages. Responsible for achieving monthly sales ranging up to

$500,000 and protecting an inventory of 75-85 thousand dollars

. Consistently hitting shrink budget by upholding accurate and to the

penny cost of goods worksheets while studying weekly and monthly sales

forecasts. Making sure all associates embrace daily mandatory

sanitation and food handling practices. Letter of Recommendation on

Hand

The Hilton Suites, Ocean City, MD

2006-2007

Executive Chef

Managed two Sous Chefs, 15 cooks and 5 dishwashers; responsibilities

include menu development, scheduling, all ordering, food cost regulation,

bi-weekly inventories, banquet and special function execution, delegation

of duties to my Sous Chef's and other managers.

. Buffet and plated banquets ranging up to 250 people, private parties

in our penthouses ranging up to 75 people each.

. Managed our outdoor pool bar with its own kitchen that can do up to

350-400 people a day in business.

. I was part of the opening team of this Hilton and was responsible for

ordering all small wares, some equipment, employees, setting up

storage facilities, organizing and developing the menus for the

restaurant, lounge, pool bar, room service, banquet, and hospitality

menus.-Letter of Recommendation on Hand

Dunes Manor Hotel, Ocean City, MD

2003-2006

Executive Chef

> Responsible for aspects of purchasing, receiving, and costing

controls; proper inventory controls, and product rotation are all a

part of daily duties. Managed nine cooks and prep-cooks to make

certain the drive and energy of all the staff is headed in a positive

direction for the night. Create nightly Chef Specials to make sure

that constant product movement procedures are practiced throughout the

kitchen. Very hands-on running various stations as well as the

expediting station from where I believe I can best command my team and

make sure that every dish leaves the kitchen with my approval.

Responsible for banquet and special occasion functions that can range

up to 400 people.

Omni Interlocken Resort and Spa, Broomfield, CO

2002-2003

Executive Sous Chef

> Detailed supervision of every part of the kitchen guaranteeing that

all the food is dispersed and presented in the proper manner. In

charge of requisitions, receiving, and delegating tasks to my culinary

staff throughout the day. Responsible for locking and checking the

entire kitchen after closing. Played and integral part in the menu

overhaul and created several new menu items and specials that became

signature items at the restaurant.

Lautrec at Nemacolin Woodlands Resort and Spa, Farmington, PA

2001-2002

Chef de Partie

> Responsible for successfully running every station in the kitchen-

performing inventory, ordering, and menu cost analysis. I oversaw

four first cooks to ensure their duties were performed with the utmost

professionalism and efficiency. Worked under French Master Chef

Gerrard Vullien- Letter of Recommendation on Hand

AWARDS AND ACTIVITIES:

> Very educated in Microsoft Office; including Word, Excel, and Outlook

> Am currently certified in the State of DC for Food Handlers Safety

> Am currently certified in the State of MD for Food Handlers Safety

> Am currently certified in the State of VA for Food Handlers Safety

> Am currently an active member of The American Culinary Federation

> Am currently HACCP and ServSafe Certified

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