Brandon Florida, 33511
Qualifications: I am a skilled, dedicated, and hard working chef with over 10 ten years of experience. I obtained an A.S. Degree in Culinary Arts Management from Central Florida Community College and a 1 year Degree in Pastry Arts From Bucks County Community College. I have experience working in various types of restaurants ranging from bar and grill, corporate events, high end catering, banquets, and fine dining. In addition I also have experience as a Front of the House manager which includes opening and closing procedures, assigning stations, handling cash, checking out servers, making cash drops and reconciling all end of the day numbers. My other accolades include the opening and structuring of a 5 million dollar restaurant.
2009-2010 Green Iguana Bar and Grill
1708 E 7th Ave
Tampa, Florida 33605
At the Green Iguana in Ybor City I was the Kitchen Manager. My responsibilities are to oversee the entire kitchen and its operations, food cost, inventory, labor, and scheduling for a staff of 15 people. This restaurants menu has a variety of food from simple appetizers and hamburgers to composed entrees and fresh salads. My main focus in the kitchen is the profitability of the operation and the quality of food.
2008-2009 Blue 2 O Seafood Bar & Grill
1906 Route 70 West
Cherry Hill, NJ 08002
At the establishment I was the Executive Sous Chef. I was part of the opening team for this 5 million dollar, 220 seat restaurant that opened in October 2008. I was responsible for overseeing and the development of a 25 person kitchen staff, employee scheduling, hiring, ordering, inventory and labor control, daily operations, butchering of seafood and meats, and all responsibilities of filling in for the executive chef. This restaurant produces from scratch items and it is corporately owned by Quality Dining Inc. All features are designed in house daily using products from all over the country such as Hawaii. My main focus is producing the highest quality and freshness of product, while maintaining the flow of kitchen during all shifts. Most recently I was also the opening and closing manager and my responsibilities were to control the shift for the entire restaurant as well as close out the night and make cash deposits..
2006-2008 Pen Ryn Mansion and Belle Voir Manor
1601 State Road
Bensalem, P.A. 19020
The Pen Ryn Mansion and Belle Voir Manor is an exclusive banquet facility that takes on all events from small parties and corporate events to weddings of up to 350 people. This establishment specializes in weddings and books anywhere from 200-250 a year. I was a Sous Chef and my responsibilities were to assist the Executive Chef, oversee prep, employees, inventory, menu planning, ordering, and functions. On average we usually had 5-10 functions a week, which usually range from 150 to 300 people. The packages at Pen Ryn Mansion start at $180 a person and up.
2007 Big Fish Seafood Bistro
3535 RT 1 South
The Big Fish Seafood Bistro is owned by Landry’s Inc and is one restaurant concept of several. At this location I was employed as a Sous Chef. My responsibilities are to oversee a staff of 20 to 30 cooks and prep cooks, inventory, scheduling, interviewing, run shifts-both opening and closing, perform line checks, inspections, facility inspections, downtime checks, protein counts, seafood and produce orders as well as maintain prices and bid sheets for all seafood, produce and meats. I was the safety manager of this location. I was also responsible for working expo during all shifts. Our sales were over $100,000 a week and our covers were 700-900 during Fridays and Saturdays. My main focus as a Sous Chef was profitability, food and labor cost, and ensuring freshness and butchering of 10-15 different species of fish by daily cutting and portioning procedures.
2005-2006 Kat Man DU
RT. 29 Waterfront Park
At this establishment I was employed as a salaried kitchen supervisor. I was in charge of overseeing staff, train employees, run shift, uphold kitchen standards, over see prep and maintain everyday kitchen tasks. I am also involved in daily line check sheets, ordering, inventory, and compiling daily and nightly prep sheets. Our sales were over 5 million a year.
* Brendan Gillespie- Executive Chef, Kat Man Du Trenton NJ 215-***-****
* Jasper Alivia- Executive Chef, Blue 2 0 Seafood Bar and Grill Cherry Hill N.J. 917-***-****
* Tracy Alivia- Director of Training for QDI, 856-***-****
I made both the presidents and deans list.
I graduated with a 3.25 GPA.
I am serve safe certified.
Associates Degree in Culinary Arts Management
Certificate of Pastry Arts
Maintenance Line Cook
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