Executive Chef Kitchen Staff

Bryan Spencer

***** ******* ****** ****, #**; Canyon Country, CA 91387

661-***-****; *************@***.***

Accomplished Executive Chef with a strong combination of culinary experience coupled with management skills. Well versed in a variety of dining styles and extensive experience in menu preparation including resort, country club banquet and fine dining. Proven ability to manage, train, motivate and mentor new chefs and kitchen staff.

My expertise also includes the following:

Cost Control - Inventory/Purchasing Ø Budgeting/P&L Management

Team Building and Training Ø Guest Relations

Special Event Planning Ø Profit Enhancement

Summary of Qualifications:

Produced all required weekly/monthly/annual financial reports.

Consistently maintained an “A” rating from the California Board of Health.

Developed the menu for the prestigious annual yacht races sponsored by Roy Disney.

Prepared all Board of Directors lunches and dinners.

Developed special diet menus for Disney senior management including the CEO.

Consistently maintained food cost below the 30% benchmark established by the company.

Awarded multiple catering contracts that creatively balanced price and cost considerations.

Work Experience:

Bon Appetite at CalArts – Valencia, CA

Head Chef September 2014 to Present

Organize staff of 20, create chef specials, responsible for inventory control, create production sheets, maintain preparation quality, assess sanitation needs and make necessary corrections, and prepare catered events.

Party Staff – Los Angeles, CA November 2013 to September 2014

Consultant

Originate staff training project, developed staff category system, consult on client organization and services.

Santa Anita Race Track – Santa Anita, CA September 2013 to September 2014

Cook

Organize staff for 4 stations, prepare and review food for 4 stations, responsible for inventory and ordering food, and prepare food for special buffets.

Vintage Senior Living – Burbank, CA September 2011 to September 2013

Food Service Director & Executive Chef

Managed a staff of 18 including the kitchen and wait staff, controlled costs per diem per resident through inventory and product purchase planning, responsible for designing the general menu and special dietary menus including the creation and preparation of special occasion events with a focus on all dietary requirements, achieved successful inspection/audit rating for more than 2 years, met the challenge of a 50% increase in resident population in 13 months.

Malibu Café – Malibu, CA August 2010 to September 2011

Executive Chef

Responsible for managing a kitchen and wait staff, designed all menus for the café and special events, created new menu items, managed inventory and purchasing while controlling food costs, and coordinated special events. Facilitated the renovation of the new kitchen. Refined current menu and added new choices.

Sodexo/Walt Disney Studios – Burbank, CA May 1991 to May 2010

Executive Chef and General Manager

A full service fine dining facility catering to high-level executives and Disney employees

Daily responsibilities included overseeing all kitchen operations including: designing and preparing daily lunch menus, managing inventory, managing the kitchen staff, responding to guests’ comments and suggestions, quality control, enforcing safety and sanitation guidelines, and preparing the weekly and monthly P&L reports. Facilitated weekly staff meetings; mentored, trained and completed annual evaluations on all kitchen staff.

Key Accomplishments:

Increased capacity by 40% and catering operations by 50%, while reducing food costs.

Certifications and Education

OSHA Certified

Trained at the CIA Institute with emphasis on Mediterranean cooking and High End catering

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