LEON BRYANT

**** ************** ****, *** ***, San Antonio, TX 78229 adxycx@r.postjobfree.com, adxycx@r.postjobfree.com 210-***-****

OVERVIEW

Dynamic, service minded, reliable, committed, cook with a successful track record of leading and inspiring teams of culinary professionals to deliver high-quality, great tasting sizzling butter-topped steaks, food, and wine in an elegant serving setting. A trend setter looking to grow in a company where hard work is praised, rewarded, and top performers move up quickly.

SKILLS & ABILITIES

Kitchen procedures

Food safety

Sanitation procedures

Food handling

Food Quality

Food preparation

Stock ordering

Team motivation

Creative problem solver

Interpersonal abilities

Teamwork capabilities

Diversity sensitivity

Adaptability & flexibility

Business needs

Menu development

Managing wastage

Manager’s Certification

WORK EXPERIENCE

ROSEMARY CATERING-RK GROUP, CATERING CHEF, SAN ANTONIO, TX, SEPTEMBER 2022 TO CURRENT

ESQUIRE TAVERN, EXECUTIVE CHEF, SAN ANTONIO, TX December 2021 to SEPTEMBER 2022

EDEN HILLS COMMUNITY, HEALTHCARE LINECOOK, NEW BRAUNSFEL, TX JOB ACHIEVEMENTS December 2019 to December 2021

Blue Skies of Texas, Chef/Cook

November 2018 to November 2019

Bob’s Steak and Chop House

301 Lavaca St.

Austin Texas 78701

October 2017 to November 2018

J-PRIME SEAFOOD AND STEAKHOUSE, LINE COOK, SAN ANTONIO, TX, NOVEMBER 2016 TO OCTOBER 2017

RUTH CHRIS, LINE COOK- PREP COOK, SAN ANTONIO, TX

November 2013 to November 2016

MAGGIANO’S LITTLE ITALY, LINE COOK-PREP COOK, SAN ANTONIO, TX

February 2011 to January 2013

JOB ACHIEVEMENTS

Prepare, cook, and plate excellent meals.

Make sure that food is absolutely delicious.

Help supervise and coordinate the operations of the entire kitchen.

Aid in training teammates to ensure kitchen efficiencies.

Help in the recruitment, training, coaching, and retention of staff.

Ensure kitchen cleanliness, organization, and stocked with the right foods.

Keep food wastage down to a minimum.

Help ensure that all sanitation and food safety standards are met.

Contribute to scheduling duties for kitchen staff.

Strict uniform and personal grooming compliance with company policy.

Keep an accurate inventory of all food items.

LEON BRYANT

KEY COMPETENCIES

Professional

Control costs by measuring key ingredients according to set recipes.

Essential knowledge of calculations and budget.

Rotate to multiple work stations to emerge as a subject matter expert.

An expert at preparing made-from-scratch foods.

Knowledge of proper operation of commercial kitchen appliances.

Excellent communication, written, math, and organizational skills.

Analyze and solving problems.

Able to stand and walk for periods of eight to ten hours at a time.

Personal

Great personality with the ability to engage and develop team members.

Strong desire to be the best.

Superb manual dexterity and excellent visual and hearing abilities.

Comfortable working in a confined space.

REFERENCES

AVAILABLE UPON REQUEST

Contact this candidate