Chef
Resume:
Brian Milne
Smithfield, Va ***30
acr65o@r.postjobfree.com
Overview of Career Experience:
** *****’ experience in the food service industry ranging from café to fine dining, free standing to hotel / country club
Proven skills in controllable cost management
Staff supervision of up to 25 employees per shift
Develop, prepare, implement, present and assist in food service for tournaments, banquets, buffets and major events from wine dinners to plated functions for up to 500; catered buffets and flow events for up to 5,000. On site and off site venues
Strong organizational and problem solving skills
Thorough working knowledge of all aspects of kitchen production
Experienced in special needs diets (celiac, diabetic, autism)
Excellent written and verbal communication skills
Computer competent (office, outlook, online ordering)
Employment Background
2012 – August 2015 Zach’s American Bistro Austin Texas
Executive Chef
Planned, organized and executed the opening of a new mid-level family dining restaurant in an affluent Austin neighborhood
Created menus and recipes for evolving concept using farm to market products whenever possible
Hired and trained opening (and subsequent) staff on all stations
Maintained controllable costs within budget requirements
Full fabrication of all proteins and prep items in a largely scratch cooking kitchen
2011 – 2012 Element / J’s Gourmet Front Royal Virginia
Chef
Planned and executed daily production of dinner menu focused on scratch cooking of fresh local product
Organized kitchen operations each shift
Assisted with catering and special events
Ensured quality product and health standards
2007 – 2010 NASCAR Sports Grille / Luckies Dueling Pianos Hampton Virginia Cordish Group Corporate offices Baltimore Maryland
Opened brand new concepts in February of 2010
Kitchen operations utilized by 2 venues simultaneously
Hired and managed entire kitchen staff
Menu development and implementation
Developed all requisite guidelines for kitchen operations
NASCAR Sports Grille Orlando Florida
Temporary job placement after McFaddens closed
Participated in planning stages for ne NASCAR in Virginia
70 – 100K in weekly sales
Assisted KM in all aspects of kitchen management
McFaddens Hampton Virginia
Kitchen Manager
Increased food sales by 100K in 2008 while reducing labor cost by 5 percent and food cost by 4 percent
Developed lunch and dinner clientele based on food quality and perception of value
One of two managers kept on payroll after restaurant closed
2007 A Carrolls Martini Bar & Alize Bistro Williamsburg Virginia
Sous Chef
Opened new fine dining restaurant
Menu and recipe development, staff training and management
2006 – 2007 The Whitehall Restaurant Williamsburg Virginia 757-***-****
Co-Chef
Shared responsibility for all aspects of kitchen production and supervision
Solidified all menus and recipes, including photographs
2003 – 2006 Frisch Auf! Country Club La Grange Texas 979-***-****
Executive Chef
Responsible for all kitchen production in a very hands on operation
Analyzed and documented costs and usage to determine operational holes
Utilized a wide variety of fresh product in scratch cooking
Positive relationship with members
1998 – 2003 Embassy Suites Town Lake Austin, Texas 512-***-****
Executive Chef (4+ years) Interim F&B Manager (2001) / F&B Manager (February 2002)
Exceeded budgeted revenue by 21K while missing budgeted sales by 60K (2002)
P&L tracking budgeting, forecasting for all aspects of catering, kitchen and beverage outlets
Created and costed main and backup recipes for all menus
Reduced an inherited food cost of 49% to a budgeted food cost of 32% in nine months
Training and Education/Awards
2012 Current Servsafe food managers certificate
2001 Nominated for Corporate wide Manager of the Quarter
2000 Two first place finishes in chocolate confections
1981 – 1986 Southwest Texas State University, San Marcos, Texas
Double major – Anthropology / Sociology
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