Charles Brissett

****Wwarrington rd SW

Roanoke VA 24015

Phone: 757-***-****

Email: addwim@r.postjobfree.com

OBJECTIVE: Executive Chef with the ability to create buzz and excitement with food while upholding the highest quality and standard of company policy for guest and staff.

PROFESSIONAL EXPERIENCE:

Director of Food & Beverage / Executive Chef Stonebridge Company

May 2019 to Present

Ensuring that the rquired profit margins are in place, updating and completing wine Wine list/bar menus, Compliling in liaison with the kitchen menu, Purches of all materals, Ensuring that quality/quanity in relation to price paid is maintained, ensuring staff training maintaine high professional standard, Couching and counceling of employees, holding regular meeting with section heads, marketing the F& B outlets,.

Executive Chef Stonebridge Company

February 2018 to May 2019

Create new recipes and menus based on seasonal changes. Develop menus for banquet functions and different occasions.

Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Work to continually improving guest and employee satisfaction while maximizing the financial performance in all area of responsibility. Manage all kitchen area to ensure a consistent high quality product is produce. Guiding and developing staff including direct reports. Ensuring that sanitation and food standards are achieved. Overseeing all food preparation areas. (e.g.) Banquets, Room service, Restaurants, Bar/lounge, Dish rooms and Purchasing.

Shula’s Executive Chef

2014 to 2017

Managing a kitchen of 9 staff including two sous chefs, a high dollar meat inventory on a daily basis while maintaining a 38% food cost and the highest quality of service.

Banquet Chef /Shula’s Chef

Waterside Marriott Norfolk VA

I manage the kitchen in

charge of all Catering of 50 to 3000 guest an annual revenue of $13million dollars both on and off hotel Priority, overseeing food preparation while ensuring timely and quality service. Managing waste, cost of food and labor.

Holiday Inn & Suite, North Beach Virginia Beach, VA 2008 - 2014

Executive Chef

Create new recipes and menus based on seasonal changes. Develop menus for banquet functions and different occasions.

Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Work to continually improving guest and employee satisfaction while maximizing the financial performance in all area of responsibility. Manage all kitchen area to ensure a consistent high quality product is produce. Guiding and developing staff including direct reports. Ensuring that sanitation and food standards are achieved. Overseeing all food preparation areas. (e.g.) Banquets, Room service, Restaurants, Bar/lounge, Dish rooms and Purchasing.

Sheraton Oceanfront Hotel and Conference Center, Virginia Beach, VA 2007 - 2008

Sous Chef / Banquet Chef

Responsible for the management of food and labor costs, menu development, quality control of food and service, sanitation, ordering and inventory management.

Prepared and presented quality food for banquets and functions ranging from 25 to 500 guests.

Inspected all food items to ensure that all products being prepared and served meets the company’s Quality Assurance standards.

Responsible for all kitchen operations including buffets, banquets, room service and the restaurant in the absence of an Executive Chef.

Created new recipes and menus that reflects seasonal changes.

Renaissance Portsmouth Hotel, Portsmouth, VA 2004 – 2007

Executive Sous Chef

Responsible for management of food and labor costs, menu development, quality control of food and service, sanitation, ordering and inventory management.

Participated in the training of all culinary staff.

Prepared and presented quality food for banquets and functions ranging from 25 to 1800 guests.

Visually inspected all food items to ensure that all products prepared and served met the standards set by Marriott/Renaissance Quality Assurance.

Responsible for all kitchen operations including buffets, banquets, room service and the restaurant in the absence of an Executive Chef.

Successfully created new recipes and menus to reflect seasonal changes.

Vanderbilt Station, New York, NY 2001 - 2003

Executive Chef

Responsible for management of food and labor costs, menu development, quality control of food and service, sanitation, ordering and inventory management.

Responsible for the management of a staff of ten in all areas of the kitchen.

Developed new menus and handled special event catering.

Le Zinc Restaurant, New York, NY 2000 - 2001

Sous Chef

Responsible for all aspects of the kitchen to include management and scheduling a staff of fifteen.

Developed menu specials and prepared desserts and pastries daily.

Maintained food cost analysis, inventory, budgeting and purchasing.

EDUCATION:

New Restaurant School (Externship at Chanterelle Restaurant, NY)

Safe Serve Certification

Certified Hospitality Supervisor

AWARDS / ACCOMPLISHMENTS:

Participant in NASFT Fancy Food Show, NY 2002

Mention in the New York Times – Dining Out Section 2003

Write up in Women’s First Magazine 2003

Manager of the Quarter, Renaissance Hotel 2004

Hampton Roads Community Cares Humanitarian Award 2008

Renovate two Kitchen and 20000ft conference space 2008

Manager of the Year Holiday Inn and Suites North Beach 2011

Manager of the Year Holiday Inn and Suites North Beach 2013

Manager for the third quarter Waterside Marriott 2017

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