B R E N T H E F L E Y

OBJECTIVE

Motivated, hard working Sous Chef seeking job at a winery, hotel or restaurant

SUMMARY OF QUALIFICATIONS

*Demonstrated record of exceptional reliability

*Able to think independently and quickly solve problems

* Valuable and cooperative co-worker, fair, honest, and willing to help others when needed

SKILLS AND EXPERIENCE

*19 years of experience working all stations, garde manger, grill, sauté, and banquets.

*Completed 1- year course at Riverside Culinary of Arts Academy where my team won second place in a hot food competition

*Able to make quick decisions under high stress conditions, maintaining composure while prioritizing the many job functions

*Assisted new employees to become familiar with restaurant policy and operations

EMPLOYMENT HISTORY

Aug. 2015-nov. 2019 The Newes Pub of America Martha’s Vineyard, MA

Line Cook/Sous Chef As line cook worked grill, saute and expo. As Sous Chef assisted the

Chef with seasonal menus, maintaining payroll, scheduling, prep and

Working the line when needed.

Oct. 2014-Aug. 2015 The Fireplace Grill Brighton, MA

Off-site catering cook responsible for preparation, cooking and proper handling and transport of food to clients houses, offices and museums, line cook.

Apr.2014-Sept. 2014 The Newes Pub of America Martha’s Vineyard, MA

Line Cook Managed and prepped for lunch and dinner service, worked the line

serving 250+ ppl per shift. Created daily specials. Trained new employees.

Mar.2013-Apr.2014 Lucky Hanks Restaurant and Café Martha’s Vineyard, MA

Sous Chef Assisted the chef/owner with inventory, ordering, creating new menu items, making the small kitchen be more efficient for the high volume season. Worked dinner service, made homemade desserts, trained new and transitional employees.

May 2011- Mar 2013 Harbor View Hotel and Resort Martha’s Vineyard, MA

Lead Cook Henry’s Created specials,assisted new employees to meet Chef’s expectations.

Made sure lunch and dinner lines were prepped for service. Assisted with banquets of both plated and buffet style for 75 to 300 guests.

Aug 2009 – May 2011 The Edge Restaurant & Lounge Temecula, CA

Line Cook Worked sauté and grill stations, baked bread. Serving high volume dinner

service and late night small plates

Nov 2005 – Mar 2006 The Mecure Hotel Sydney, Australia

Line Cook Broiler station and assisted with banquets and room service.

Sept 2002 – Oct 2005 Bear Creek Golf Club Murrieta, CA

Line Cook Worked grill station, banquets and grilling outdoors for guests.

EDUCATION

2001-2002 Riverside Culinary Academy of Arts Riverside, CA

1993-1997 Elsinore High School Lake Elsinore, CA