Executive Chef Sous

BRAXTON DECKER

** **** **, ********, *** York

Phone: 540-***-****

Email: **********@*****.***

Over seven years experience in upscale kitchen environments, with over 2 years managing experience as a Sous Chef and Executive Chef; intelligent hard worker who takes direction well. Advanced knife skills with knowledge to complete most any task assigned. Works very well in a team environment and strives for the best. In addition to my many years of restaurant experience, i have one year of sales experience and currently manage a sales team in the North Brooklyn area.

Experience

Fandi Mata: 2023-Present

Executive chef of high volume restaurant.

Handle all responsibilities of exec chef not limited to but including; staffing, scheduling, ordering, prep, menu planning, recipe development, etc.

Regularly oversaw busy services exceeding 400 guests.

Full menu development.

Maintained an A grade from health department

Kept food cost at or below %25.

Kept labor in line with expectations.

Feast and Fetes catering: 2022-2023

Head chef of feast and fetes catering through Daniel Boulud.

Handled all prep for off-site events with very high end clients.

Responsible for staffing kitchen staff for events.

Strived to meet the standards of the Boulud Brand.

Oversaw as many as 14 events daily.

Marlow Bistro: 2020-2022

Chef De Cuisine

Handle all ordering of product for back of house.

Menu Writing and costing

Scheduling

Inventory

Oversaw production of Food Program during pandemic,with up to 13,000 meals per week prepared.

The Aviary NYC Sept 2019- 2020

• Worked as a Tournant, rotating to stations as needed.

• Help ensure that the product is up to the standards of the Chef and the restaurant.

• Training I’d less experienced staff.

• Experience at all stations including pastry.

JEJU Noodle Bar: 2019-2019

Tournant

Handled responsibilities of each station I worked for service.

Met expectations of a Michelin star restaurant.

Gained great knowledge in fish butchery

Olivier Chang Catering 2018-2019

New York, Ny Sept2018- August 2019

• Sous Chef at busy high-end Caterer in New York City

• Oversaw production of food and ensured quality was up to standards of the company and clientele.

• Ensured food was produced in a timely manner with events ranging up to 10,000 persons.

• Clientele included companies such as Chanel, Gucci, Cartier, Michael Kors, Met Gala and other high end clients.

• Ensured that product was ordered appropriately and organized.

• Managed a large rotating staff of 20-25 cooks.

The Musket Room: New York,Ny Dec2016- September 2018

Worked under Chef Matt Lambert. Worked way up to becoming a Sous Chef

Handled ordering when needed and helped manage a successful team.

Maintained a consistent product to the standards of a Michelin starred restaurant.

Worked all stations including pastry during my tenure.

Trusted to perform tasks without much guidance, as well as train new staff to restaurant’s standards.

Maple and Pine at Quirk Hotel: Richmond,Va Sept2015-Dec2016

Worked under Chef David Dunlap, former Executive Sous at Inn at Little Washington from 2012 to 2013.

Worked, prepped and maintained Fish station.

Worked, prepped and maintained Grill station.

Worked, prepped and maintained Sauté/Fry station.

Worked, prepped and maintained Garde Manger.

Consistently met expectations and worked well with rest of team to ensure quality of product.

Trusted by Chefs to guide and train fellow cooks.

Graffiato: Richmond,Va Oct2014-Sept2015

High volume restaurant with numbers consistently ranging from 250 covers on weekdays to 400 on weekends.

All pastas from scratch.

Worked, prepped and maintained pasta station.

Worked, prepped and maintained pizza station, gained experience with wood fire oven.

Worked, prepped and maintained grill station.

Foti’s: Culpeper,VA. Sep2013-Sep2014

Worked under Chef Frank Maragos, former Executive Sous at The Inn at Little Washington from 2002 to 2004.

Worked, prepped and maintained sauté.

Moved to grill station; worked prepped and maintained this station as well.

Given responsibility of lead line cook, helped to ensure all employees were working to meet expectations.

Craftsman New American Tavern:Encinitas, CA. Aug 2012-Aug2013

Worked, prepped and maintained garde manger station.

Moved to sauté; worked, prepped and maintained this station as well.

Consistently improved, gained trust of Chef.

References

David Dulap: Executive Chef, Maple and Pine- 805-***-****

Kyle Cox: Executive Sous, Maple and Pine- 804-***-****

Corey Bullock: Sous Chef, Maple and Pine- 804-***-****

Matt Robinett: Chef de Cuisine, Graffiato- 757-***-****

James Garland: Former Sous Chef, Graffiato- 804-***-****

Frank Maragos: Chef/Owner, Foti’s- 540-***-****

Gong Ly Ho: Sous Chef, Musket Room 757-***-****

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