Executive Chef
Resume:
Brandon P. Ingenito
**** ***** *****, **********, ********
571-***-**** Email: adc2st@r.postjobfree.com
Professional Experience
Executive Chef
City Winery D.C. (May 2018-Present)
Managed opening of 40,000 sq. ft. building with 2 service kitchens and participated in infrastructure of all kitchen related operations
Implemented food service structure, prep lists, recipe guides, training program and inventory system
Manage labor, supply and food costs
Seasonal menu development with provided costing and recipes
Maintained food cost from 24%-27 %
Catering of all weddings, banquets, private parties and fundraising events for up to 2,200 people
Executive Chef
Potomac Point Winery (April 2017- May 2018)
Managed labor, supply and food costs
Seasonal menu development with provided costing and recipes
Catered more than 60 weddings and banquets annually
Created and executed high-end wine tasting dinners for up to 50 people
Consistently kept a clean and safe environment by adhering to all sanitation and safety requirements
Reduced food costs by 20% by strict purchasing procedures and implementing a cohesive menu while cross utilizing product for banquets and special events.
Worked diligently with kitchen staff to ensure proper preparation, presentation and quality of menu items
Executive Sous Chef
Carlyle Grand Café - Great American Restaurants (2014- 2017)
Responsible for supply costs and inventory
Manage kitchen staff of 25 in duel service kitchens
Controlled labor costs and labor reports
Maintain strict food specifications
Ordering and receiving of all restaurant equipment and food product
Owner/ Executive Chef
Brandon’s Little Truck (2013-2015)
Designed, developed and opened food truck concept.
Responsible for ordering equipment, oversee truck development and financial distribution.
Responsible for menu development, food purchasing and receiving.
Maintained food costs of 24% and prime cost of 37%
Sous Chef
Central Intelligence Agency /Agency Fine Dining Room (2010-2013)
Designed, developed and executed menus, quality control, and seasonal specials.
Responsible for training of kitchen staff in execution of weekly menus and further skill development.
Ordering and purchasing of food.
Creating inventory templates and executing them on a weekly basis.
Creating H.A.C.C.P temperature logs and monitoring staff on daily use of them.
Chef De Cuisine
Kemble Park Tavern (January 2010- December 2010)
Responsible for interviewing, hiring, scheduling, and management of all kitchen staff.
Maintained relationships and managed expenses with reputable food purveyors.
Designed, developed and executed menus, quality control, and seasonal specials.
Created recipes for menu items and daily specials.
Conducted cooking demonstrations at exclusive private events and farmers markets.
Head line cook (cook 1)
Ritz Carlton, Pentagon City (2008-2010)
Assisted chef in ordering and receiving food for our culinary department.
Assisted chef in new menu development and tastings.
Prepared and executed all breakfast, lunch and dinner items.
Credited and awarded menu item dishes and daily specials.
Sous Chef
Flavors Catering (2005- 2013)
Planned and arranged dinners, luncheons, and receptions for up to 200 people.
Assisted executive chef with party menu planning, preparation and execution.
Successfully managed all equipment ordering and implementation of them on a strict budget.
Personnel chef at private parties for up to 150 people.
Line Cook/off- premise caterer
Bebo Trattoria (2007-2008)
Prepared all menu items from each and every station of our kitchen.
Assisted executive chef on exclusive off site catering.
Interacted with guests during cooking classes and outside cooking stations.
Education
The Culinary Institute Of America
1946 Campus Drive, Hyde Park, NY
2-year associate degree in occupational culinary arts
Robert E. Lee High school
6540 Franconia Road, Springfield, VA
4 year standard diploma recipient
Certifications
Serv Safe Certified
Career Safe Certified
Kitchen Manager License
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