Customer Service Executive

Quentin Brown

Executive Chef / Sous Chef

Houston, TX 77077

**********@*****.*** - 832-***-****

Seeking position of Executive Chef, Executive Sous Chef, Sous Chef or Kitchen Manager. Utilizing exceptional culinary skills in large restaurant environment to maximize the patron base. WORK EXPERIENCE

Sous Chef

Bella Kitchen Bistro - Houston, TX

Responsibilities

Training staff

Menu development

Reports all culinary and kitchen issues to Executive chef 15 percent owner

Sous Chef/ Food vendor

Memorial Hermann Hospital - Houston, TX - October 2014 to February 2015 Responsibilities

Monitor the line cooks production .

Monitor safe food handling.

Keep track of labor cost.

Worked as primary food vendor for memorial Herman selling food products to surrounding hospitals. Executive Chef / Partner

Makayla Café - New Orleans, LA - January 2014 to January 2014 Responsibilities:

• Develop and execute creative and effective menus, tasting, with outstanding plate presentation and value to the guests

• Assist cooks on the preparation, cooking and presentation of different foods in the restaurant, and banquets

• Ensure that customers are served well and effectively.

• Assist and support the Sous chef in routine and additional tasks.

• Comply with EcoSure health code standards

• Train and oversee kitchen workforce on recipe procedures, preparation, and cleaning duties

• Maintained a set labor cost through schedule control and maintaining hours

• Monitor food expenditure

• Performed routine inventory checks

• Excellent P&L systems management

• Constructed new and improved menu items to increase quality of food and total revenue

• Provide kitchen support for banquet functions

• Scheduling of staff according to budget and business forecast Promoted as Executive Sous Chef

Chad's Fine Dining Bistro - New Orleans, LA - August 2005 to October 2013 Responsibilities :

• 2nd in command for all kitchen responsibilities backup to Executive Chef during absences

• Ensured all food served is arranged properly and met quality standards

• Enforced proper kitchen sanitation and hygiene procedures daily

• Direct banqueting functions including weddings, private parties, special event's and corporate events

• Inventory & cost control

• Developed inventory and pricing system for complete kitchen management

• Monitored, analyze, and control labor and food cost, created systems to ensure budgets are met

• Assisted Executive chef to plan, organize, direct and control all culinary operations

• Assisted Executive chef with menu development

• Responsible for inventory functions, requisitioning, product costing

• Enforced plate presentation and proper garnishment

• Ensured all culinary offerings are of exceptional quality to maintain customer satisfaction Line Operator, Part pulling and shipping and receiving sunbelt Innovative Plastics - Slidell, LA - May 2003 to July 2005 Responsibilities

Line operator make sure the pipes did not contain any holes or blisters Part and inventory pulling

Shipping and receiving

Fork lift operation

Pipe mixture responsibilities

Skills Used

Fork lift operation

Welding

Basic math

Blue print reading

EDUCATION

Culinary

Le Cordon Bleu - Dallas, TX

2004 to 2005

High School Diploma

Continental Academy - Coral Gables, FL

2000 to 2003

SKILLS

Experience kitchen operations and staff supervision. Well versed in assigning responsibilities to culinary staff. Experienced with preparing and organizing banquet as well as restaurant meals. Hands on experience in food preparation following prescribed menu, recipes, and preparation techniques. Strong P&L skills. Can meet all set deadlines set. Work great under pressure. Excellent writing and communication skills. ADDITIONAL INFORMATION

I completed some of the requirements for a culinary arts degree. I have strong customer service skills, and sales experience. I sold food items for a food company called glazier.

Contact this candidate