BRIAN SEVERIN

***** ********** *****, *** *****,TX · 346-***-****

adzwmp@r.postjobfree.com ·

To become an Executive Member of the Culinary Team and pursue my passion in Culinary Arts

EXPERIENCE

JANUARY 2021 – CURRENT

EXECUTIVE SOUS CHEF, HEI Hotels, The Laura Hotel- houston,tx

Daily procurement of products

Detailing Banquet Event Orders

Executing all Banquet functions

Menu Development

Scheduling

Overseeing 3 meal restaurant

JANUARY 2018 – DECEMBER 2021

SOUS CHEF, OTG management- houston,tx

Scheduling

Weekly inventoy

Mentoring BOH & FOH team members

Executing menu items

Overseeing all aspects of Culinary

JANUARY 2016 – JANUARY 2017

CHEF DE PARTIE/ BANQUET KITCHEN SUPERVISOR, Hilton hotel- plano,TX

Banquet event order meetings

Executing events ranging from 50-300 guests

Continentals buffets

Plated events

Hot and cold buffets

FEBRUARY 2012 – JANUARY 2017

KITCHEN MANAGER, baileys catering offshore

Creating weekly menus

Butchering proteins and seafood

Increasing guest satisfaction

Overseeing 15+ crew members

Breakfast, lunch, dinner, overnight shifts

JANUARY 2008 – JANUARY 2012

KITCHEN SUPERVISOR, landrys seafood-new orleans,la

Ordering of produce, dry goods, proteins, cleaning supplies

Expoditing

Bulk prep

JANUARY 1998 – DECEMBER 2008

SOUS CHEF, smith and wollensky steakhouse- new orleans,la

Manage BOH staff

Executing menu items

Overseeing bulk prep with recipes

Expediting private dining events

Daily ordering of food items

Butchering and portioning

EDUCATION

1993

CULINARY ARTS, scalfani cooking school

1991

HIGH SCHOOL DIPLOMA, john mcdonogh high- new orleans,la

CERTIFICATIONS

Serv Safe Managers- Texas

Texas Food handlers

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