Sous Chef Executive
Resume:
Steven Brand
Columbia, SC *****
************@*****.***
Hello to all who are viewing and reading this resume, The name Is Steven Brand but all my closest friends and colleagues call me Steve-O, it is also what I prefer to be called. Down below is some of my more noticeable jobs that I have worked, though I have been in the f&b industry for about 15 years now, ever since I was 18. When my first job was another franchise deli. Since them I have worked hard at becoming my own Chef and do what inspires me the most. I have done everything from Mexican to American, and Middle-Eastern to Asian. Some have said that I have been the heart of their kitchen, a stud, and a hard worker. Personally I stay humble and forever learning in this industry. It's what keeps me thriving and hungry to excel in this profession. Willing to relocate: Anywhere
Authorized to work in the US for any employer
Work Experience
Executive Sous Chef
LAFAYETTE HOTEL - Kennebunkport, ME
March 2023 to Present
This job entails a lot of responsibility mainly during the off-season, The Obligations as Follows are: Expo
Sautee station
Grill op
Dishwasher
Inventory(food costs)
The Executive chef and I routinely have kept our food costs between 24%-28% As well as an overall increase in food sales, some months(especially off season reaching almost 200% increase in food sales.)
CDC(chef de Cuisine ) in where I got make recipes and dishes for the restaurant to sell, whether it was an entrée, appetizer, or dessert.
Scheduling
Catered 150+ people weddings
Banquets
Rehearsal dinners
And board meetings
Butcher(I cut all steaks and filleted all fish)
Continental breakfast
Prep Cook
Ukiah Japanese Smokehouse - Asheville, NC
September 2022 to March 2023
I worked every morning from 8am to 5pm
Executing all areas of the menu in food preparation and maintaining a sanitary station. My main obligation was the in-house Butcher, where I cut and filleted all meat such as wagyu pichana, ribeye, sushi grade salmon, Hamachi, and kampachi etc... it should be noted that this was one of my favorite jobs! Kitchen Manager
Foggy Mountain Brew Pub - Asheville, NC
October 2017 to December 2022
Worked my way up the ranks here.
This job entailed as follows:
Quality of the food in preparation and in execution Food orders
Expo
Grill
Fryer
And plating of the food.
Knowledge of all stations and their respected pars for prep. Key holder for restaurant
We as a team Gradually kept our consumer base growing, even after covid reaching record highs sometimes 45% increases from the previous years. The return ratios were always exemplary 80-90% return local customers.
Won best neighborhood food in WNC for 2021
Won awards for Mac n cheese and the wings were best in Asheville NC 5+ years ago. Painting that amount of success while I grew here was paramount and showed through the food all around and was noticed by many patrons.
Line Cook
Groucho's Deli - Pawleys Island, SC
2015 to 2017
Worked my way into PM Manager
And helped Cater parties and for the local school
Line prep
Meat slicer
Sandwich dresser.
Keep track of inventory for food orders.
Line Cook
Island Bar and Grill - Pawleys Island, SC
2015 to 2016
Show up in the am, and prep for my station which was fryer station, I maintained 3 fryers, cur fish Produce, and salads. Worked any shifts open.
Education
K-12 in Culinary Arts
Richland Northeast High School - Columbia, SC
2005 to 2009
Skills
• Culinary Experience
• Kitchen Management Experience
• Restaurant Experience
• Cake Decorating
• Kitchen Experience
• Banquet Experience
• Meal Preparation
• Profit & Loss
• Food Production
• Meat Cutting
• Food Preparation
• Catering
• Inventory Control
• Supervising Experience
• Cooking
• Restaurant Management
• Leadership
• Hospitality
• Customer service
• Cash handling
• Kitchen management
• Sales
• Food service
• Food safety
• Food industry
• Team management
• POS
• Shift management
• Menu planning
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