Executive Chef Management

Sean C. Brewer ac0v3v@r.postjobfree.com

**** **** *** **, *******, Texas 77092 512-***-****

To obtain a position that allows me to utilize my foundation and skill set in culinary inventiveness, risk management and profit retention. Be an integral part of an organization that fosters integrity, growth, and professional development. PROFILE PROFESSIONAL EXPERIENCE

• Personal Administration Lonesome Dove July 2015 - Present

• Contract Management EXECUTIVE SOUS CHEF

• Compliance - Managed staff and train on food and kitchen

• Menu Development - Butchered all proteins to maintain food costs

• Inventory Control - Responsible for all outgoing and incoming inventory

• Pricing & Profitability - Maintained consistency of dishes on the menu

• Market Knowledge - Helped design and build new kitchen

• Vendor/Partner Management

• Consultative Selling Pi Kappa Alpha: University of Texas January 2011 – June 2015

• Project Management DIRECTOR/EXECUTIVE CHEF

• Quality Control - Supervised day to day house procedures and functions

• Employee Retention - Managed kitchen and house inventory, permits, and audits

• Team Management - Responsible for daily lunch and dinner homestead for students

• Food Safety/Associate Safety - Negotiation of pricing, products and menu development

• Loss Prevention - Direct contract management and expertise

• Risk Management - 100% adherence and compliance with health inspectors and fire marshals SKILLS Classic Catering January 2009-August 2011

• Asian Fusion/Sushi EXECUTIVE CHEF

• Fish Purveyor - Train employees on procedures and product launch

• Baking/Pastry - Maintained daily inventory and all product orders

• Banquets - Created menu for private in-flight service balancing special dietary needs

• Catering - Executed up to 12 catering events a day EDUCATION Nordstrom November 2007- December 2008

Le Chef EXECUTIVE CHEF

Austin, Texas - Direct supervision of Sous Chef, Kitchen Supervisor and 10 cooks Associates Degree, Culinary Arts - 250-500 covers daily, Established kitchen protocols for each menu item

- Prepared and created meals keeping in line with the Nordstrom brand CERTIFICATION

• ANSI/CFP Certified Food Manager Cojo Catering September 2007- October 2007

• SafeMark Food Handler Certified EXECUTIVE CHEF

• TABC Certified - Manage staff, schedule, book and train

- Responsible for inventory for products

REFERENCES - Designed and prepared menu

Available upon request - Responsible for 50-60 a week catering events Paggi House May 2005-August 2007

EXECUTIVE CHEF

- Designed and prepared menu

- Responsible for inventory and all product orders (dry goods, beef, seafood)

- Maintained a constant 27% food cost

- Managed and trained staff and kitchen

-Trained to cut and prepare fish

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