Bryan V. Saure

818-***-**** and acxof6@r.postjobfree.com

Highly motivated line cook with more than 13 years of professional experience in the food industry. Has solid understanding of the business with knowledge on food costing, menu creation, staff supervision, and food inventory. Experience in working with a diverse group of people from different cultural backgrounds in a high volume environment. Maintained food handler certification to meet current program standards. Ability to communicate effectively and fluently in English and Tagalog.

PROFESSIONAL EXPERIENCE:

P.F. Chang’s, Woodland Hills Branch

Culinary Partner May 2016 – Present

Worked closely with the General Manager in operating the business. Responsible for managing and training 38 employees from the back-of-the house and sushi bar. In charge of overall implementation of policies, scheduling, and new product roll-out for the restaurant (i.e. sushi bar and new menu). Conducted interviews and training for newly recruited employees. Ensured compliance with the health department regarding proper food handling and safety for all staff.

CMS Hospitality

Executive Chef November 2015 – April 2016

Responsible for managing the kitchen operation for the Wolfgang Puck’s Marketplace and Restaurant at the Los Angeles Airport, Terminal 6. Conducts interview, hiring, and management of more than thirty five employees. In charge of tracking labor and food cost, facilitating inventory, and maintaining vendor relations. Responsible for assuring food quality and preserving the Wolfgang Puck’s brand and image. Accountable for restaurant’s overall compliance with the health department and LAX security. Frida Restaurant

Chef de Cuisine February 2015 – November 2015

Responsible for overall operations of the kitchen. Supervised more than 50 kitchen staff - managed their schedule and personnel files. Responsible for hiring and training. Compass Group

Exhibition Chef August 2013 – September 2014

Created daily special menu. Cooked for 100+ people every day. Conducted inventory and food preparation for work station.

Chateau Marmont Hotel

Lead Cook/ Sous Chef January 2009 – February 2015

Supported a very busy and high volume environment serving VIPs & restaurant guests (300+ daily). Ability to prepare meals from different food stations and served as expediter if needed. Handled various large and private events (i.e. academy awards and product launches). Worked as overnight chef for 2 years and supervised night shift crews and conducted inventory.

Shell International Trading & Shipping Company United (Principal Vessel) United Philippine Lines (UPL), Manila Philippines February 2003 - June 2008 Assistant Cook

Maintained the cleanliness of the cabins, kitchen, dining areas and function rooms for all shipping crews. Assisted in conducting monthly inventory of food and steward supplies. Worked on menu creation and food preparation.

PROFESSIONAL TRAININGS:

California Food Handler Certificate– Completed – June 2014 ServSave Food Handler Certificate – Completed – April 2014 Certificate of Competency –Seafarer Catering/Stewarding (Messman) – Department of Labor (Technical Education and Skills Development Authority, Philippines

The Highfield Level 2 Food Safety Certificate – United Kingdom Certificate of Attendance –Shipboard Safety & Security Awareness Seminar – United Philippine Lines, Inc. - Philippines

Food and Service Training (Bar Tending) – FVA Manpower Training Services -Philippines Modern Hotel, Restaurant & Passenger Ship Operations Training – The Midland Plaza Training Center -Philippines Modern Hotel and Restaurant Service Course with Actual On-the-Job Training – FVA Manpower Training Center - Philippines

Hotel Specializing in Bellservice and Housekeeping Operations – The Midland Plaza Training Center - Philippines Messman Course – Far East Maritime Foundation – Philippines EDUCATION:

Adamson University, Manila, Philippines

Bachelor of Arts, 2000, Major:Economics

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