Chef

Brendan L. Davey

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

Brunswick, GA 31525

912-***-****

*********@*****.***

Objective

To stay focused and energized in pushing culinary excellence. Lead in a positive

manner. Motivate & grow a successful team.

Experience

Lodge at Sea Island Sea Island, GA

Chef de Cuisine 3/14/16 - present

Oversee the daily operation of the properties fine dining restaurant.

Maintain food & labor costs within budget.

Strengthened the staffs culinary ability and improved food quality.

Culinary Consultant Boston, MA

Consultant 7/1/15 - 3/7/16

Offering total menu support through design, costing, & sourcing product.

Analysis of pitfalls/concerns of client regarding restaurant operating issues.

Ritz-Carlton Boston Common Boston, MA

Sous Chef I 5/29/12 - 7/1/15

Lead & motivate Culinary team of 40, Steward team of 25 to perform at a high level

of service consistently.

Controlling food, labor cost & ensuring employee, guest satisfaction.

Oversee the culinary program for 3 outlets grossing $10.5 million F&B sales.

Maintain inventory, ordering, vendor relationships & scheduling.

Ritz-Carlton Grand Lakes Orlando, FL

Lead Line Cook 02/27/10 - 5/29/12

Tournant Chef for the property of 550 rooms $35 million F&B sales.

Assisted team with demands of business ranging from banquets, IRD, & 3 outlets.

Created specials, tasting menus & seasonal menus.

Responsible for inventory, ordering & uncompromising levels of quality.

Marriott Grand Vista Orlando, FL

Supervisor 06/17/09 - 02/26/10

Responsible for accuracy & quality of food

Maintenance of food & labor cost for $3.5 million in annual F&B sales.

Accountable for ordering, scheduling & kitchen operations in the properties signature restaurant.

Loews Hotel St. Petersburg, FL

Line Cook-I 09/18/08 - 06/15/09

Lead saute cook for the hotels busy fine dining restaurant.

Created daily amuse bouche & tasting menus for guests.

Responsible for maintaining pars with soups, sauces, fresh pasta and butchery.

Wianno Country Club Osterville, MA

Line Cook 05/05/08 - 09/10/08 (seasonal employment)

Daily production & service for the fine dinning restaurant & banquet functions.

Responsible for inventory control, food quality, member retention & satisfaction.

Everglades Country Club Palm Beach, FL

Line Cook 11/14/07 - 05/01/08 (seasonal employment)

Prep & execution for busy banquet kitchen.

Saute cook for the properties established seafood restaurant.

The Four Seasons Boston, MA

Line Cook-I 03/18/07 - 10/15/07

Daily production for a busy 3 meal restaurant in a 5 diamond hotel.

Assisted banquets in busy catering program.

Created daily specials & upheld high kitchen standards leading by example.

Olives Boston, MA

Line Cook 08/10/06 - 03/15/07

Grill cook for a busy open kitchen concept.

Responsible for daily preparation & execution of seasonal menus.

Assisted team in private party menus.

The Ritz Carlton Jupiter, FL

Line Cook-I Pastry 02/03/04 - 07/17/06

Responsible for banquet production & Ala Carte menu.

Pastry Chef for prestigious members only club responsible for all baking & pastry.

Creative control with amuse bouche program, hors devours & daily specials.

Cafe L’Europe Palm Beach, FL

Line Cook 06/02/05 - 04/10/06

Saute cook for a busy fine dining restaurant.

Responsible for checking orders, mise en place and assisting private functions.

Education

Florida Culinary Institute - West Palm Beach FL 01/04-01/05

12 month global cuisine course

Stages

Clio,Osteria Fransecana,Lespalier,No 9 Park,Oleana,Craigie on main

Skills Team leader able to resolve guest and employee problems. Ability to work successfully under pressure while maintaining focus and passion. Strongly motivated to learn, grow myself & others. Well rounded Chef with integrity & commitment to quality.

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