Line Cook Executive Chef
Resume:
References
Chris Johnston. Executive chef
John Johnson: Director of Operations
Hello, I am interested in becoming a part of a team who works together and respectful. I bring experience and passion to the craft that I fell in love with 15 years ago. I love learning and helping others.
Brianna Johnson
5416 Bellevista Ave
Baltimore Maryland, 21206
*************@******.***
Objective: Experienced Chef for 12 years. Looking to gain a career as a chef, sou chef or manager in a restaurant that's team and family oriented. I have outstanding interpersonal skills with a track record of establishing positive relationships with staff and customers. I am an dedicated student of the Hospitality field. Dedicated to providing an overall great food and excellent service to the guest.
WORK EXPERIENCE:
Black Hat
06/2012-09/2017
First Watch Daytime Cafe
1431 Reisterstown Road, Pikesville MD
I was responsible for the inventory, food control, scheduling and running the line. 02/2010- 12/2014
Bluegrass
Sou chef
Kitchen Manager/Sou chef
01/2009-2012
Riptide by the Bay, 1718 Thames st, Baltimore, MD, 21216 I am responsible for all food orders, schedule's, food cost, and following the Executive Chef instructions as well as running the line in his absence. SOU CHEF: 01/2011- 08/2013 Alonso's, 416 W. Coldspring, Baltimore, MD There's two restaurant's and I run the Italian side cooking all grilled and saute dishes, And occasionally run stations on the Mexican side as well.
Key contributions: Created weekly specials and kept labor and food cost to the lowest percent. HEAD CHEF 03/2009- 06/2011 Havana Road, 8 York Road, Towson, MD Created new menu Items, prices, and plate presentations. Created all boh schedules. Also inventory control on all products and foods used/ and or needed to be ordered. Cooked all orders in a timely and consistent manner.
Key contributions:
created new labels system for freezer, it reversed the cost of n products and reduced food cost
*New opening/closings procedures and timeline for boh and foh, this helped reduce overtime. HEAD CHEF 05/2011-Present CHEF EXPERIENCE 9526 Deereco Road, Timon LINE COOK 07/2011-01/2012 5625 O'Donnell Street, Baltimore, MD Created daily specials, prices, and plate presentations. Shut down kitchen and made prep list for the morning shift.
HEAD LINE COOK/ 05/2010-02/2012
FIELD HOUSE 2400 Boston street, Baltimore, MD
Ordered all food weekly under budget, created specials as well as back of house scheduling. Sou Chef/ Kitchen Supervisor: Bluegrass Tavern 03/2013-currently 1500 South Hanover, Baltimore, MD
I am responsible for all food orders, inventory, food and labor cost, as well as menu development. All complaints or concerns go directly to me for review and response. EDUCATION:
10/2009: Hotel/Restaurant Management w/minor in Culinary Arts-- Art Institute of Pittsburgh 06/2006: High School Diploma-- Western High School/Baltimore, MD
*AS DEGREE
*BS DEGREE SKILLS:
prep cook Cook Grill Saute station Inventory Control POS MS (Word, Excel, Access, PowerPoint)
* all the above skills I am an expert more than 5 years REFERENCES AVAILABLE UPON REQUEST
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