Manager Executive Chef

CURTIS R. BROWN

**** ****** **. ***. ** Phone: 281-***-****

Houston, TX 77036 Email: acy9um@r.postjobfree.com

PROFILE

U.S. Army Veteran with extensive Executive Chef / Restaurant Manager experience and education seeking a position in which my knowledge, skills, and abilities can be utilized to increase productivity and profitability while providing an opportunity for growth and advancement

SUMMARY OF SKILLS

•Managed day-to-day operations of the kitchen and ensured highest level of food quality, taste and presentation

•Responsible for performing monthly food inventories to ensure accuracy of food sales versus food purchases

•Worked closely with various vendors to ensure the quality of our products and negotiated prices.

•Controlled food cost by adhering to proper methods of food preparation, handling and storage

•Maintained and prepared financial reports including Budgeting, FOH/ BOH Labor percentage and Bar/ Food cost

•Responsible for performing monthly and weekly inventories to ensure accuracy of sales versus purchases

•Set-up weekly Power shift Calendars to including Food Recipe reviews and Beverage recipe reviews

•Responsible for monthly BOH, FOH & Manager ABA Effectiveness checks

•Responsible for developing a Bar marketing plan that included developing drink specials and planning events and entertainment

•Responsible for recruiting, training and developing of all BOH/ FOH staff, communicating job expectations, conduct monthly staff reviews, scheduling, ensured company policies and regulations were enforced

•Maximized bar profitability by monitoring portion control, accuracy of charges and following TABC regulations and guidelines

•Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.

•Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

•Oversee the training of all BOH personnel in safe operating procedures of all kitchen equipment and utensils.

•Work in conjunction with the Executive Chef & Executive Sous Chef to establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen

WORK HISTORY

Sous Chef North Italia Houston, TX April 2016- Present

Executive Chef Federal American Grill Houston, TX March 2015 – March 2016

Lead Line Cook North Italia Houston, TX Feb 2015- August 2015

Restaurant Manager Applebee’s Restaurant Houston, TX June 2014 – March 2015

Kitchen Manager King Street Grille N. Charleston, SC Feb 2013 – June 2014

EDUCATION

Bachelor of Science in Culinary Management Degree The Art Institute of Charleston Charleston, SC January 2013

TRAINING, AND CERTIFICATIONS

T.A.B.C., Safeserv, Houston Food Manager, Microsoft offices, Aloha P.O.S.

MILITARY SUMMARY

Provided 11.5 years of Honorable service, thus enhancing leadership abilities and attention to detail, safety and security awareness, flexibility and adaptability, and multi-tasking and management skills while supporting operations associated with one of the largest teams in the world.

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