Executive Chef
Resume:
Brian J. Drennan
● *************@*****.*** 832-***-****
● 21738 Sarasota Spice ST Tomball, TX 77377
EXPERIENCE
Executive Chef/ Owner
Kounter Kulture Events, Cypress, TX / Jan 2016 - Present
•Coordinated kitchen workflows, fostering swift service and high-quality food preparation.
•Forecasted supply needs and calculated costs for approval.
•Delegated tasks and oversaw work performed, addressing bottlenecks or underperforming stations.
•Drafted employee schedules to accommodate staffing needs.
•Produced and presented five course private, fine dining wine dinners up to 25-50 ppl
Executive Banquet Chef
Golf Club of Houston/Shell Houston Open, Humble, TX / Feb 2009 - Oct 2016
•Demonstrated ability to manage multiple tasks while remaining adaptable and flexible.
•Participated in ongoing training to enhance my own job skills and knowledge.
•Defined problems, collected data, established facts and validated conclusions.
•Developed departmental objectives, budgets, policies, procedures and strategies.
•Collaborated with departmental leaders to establish organizational goals, strategic plans and objectives.
•Maintained a high level of quality and guest satisfaction during this 2 week PGA Tournament
Executive Banquet Chef
Houston Oaks Country Club, Hockley, TX / Jan 2009 - Apr 2016
•Assisted with staff recruitment and training for kitchen stations and supporting roles.
•Trained cooks and food preparation workers in cooking techniques and kitchen processes.
•Prepared ingredients and cooked meals according to established recipes.
Corporate Regional Chef
Luby's/ PAPPAS GROUP, TX / Feb 2003 - Aug 2009
•Demonstrated ability to manage multiple tasks while remaining adaptable and flexible.
•Defined problems, collected data, established facts and validated conclusions.
•Provided efficient and courteous service to customers at all times.
•Experienced with social media and communications platforms.
•Developed departmental objectives, budgets, policies, procedures and strategies.
•R&D/Photo or and video shoots
•Trained regional staff for new menu rollout and new recipes and. Cost analysis of all menu and recipe items
Executive Chef
Doubletree Galleria, Houston, TX / Jan 1996 - Apr 2003
•Delegated tasks and oversaw work performed, addressing bottlenecks or underperforming stations.
•Assisted with staff recruitment and training for kitchen stations and supporting roles.
•Drafted employee schedules to accommodate staffing needs.
•Enforced sanitation practices to safeguard employees and patrons.
•Forecasted supply needs and calculated costs for approval.
•Analyzed food, labor and overhead costs to assign menu pricing.
•Drafted catering menus for weddings, parties and banquets.
•Documented daily operational info detailing supplies used and labor hours worked.
•Coordinated kitchen workflows, fostering swift service and high-quality food preparation.
•Prepared ingredients and cooked meals according to established recipes.
•Demonstrated new cooking techniques and equipment to staff.
•Trained cooks and food preparation workers in cooking techniques and kitchen processes.
•Monitored inventory levels and enforced best practices, reducing waste.
•Developed seasonal and promotional menus to increase sales.
•Worked with vendors to negotiate favorable supply pricing and coordinate delivery timelines.
•Provided product information and resolved concerns to assist customers.
•Defined problems, collected data, established facts and validated conclusions.
•Provided efficient and courteous service to customers at all times.
•Participated in ongoing training to enhance my own job skills and knowledge.
Executive Chef/ Memorial Student Center
Texas A&M University, College Station, TX / Feb 1989 - Jan 1996
•Analyzed food, labor and overhead costs to assign menu pricing.
•Documented daily operational info detailing supplies used and labor hours worked.
•Drafted catering menus for weddings, parties and banquets.
•Developed seasonal and promotional menus to increase sales.
•Delegated tasks and oversaw work performed, addressing bottlenecks or underperforming stations.
•Demonstrated new cooking techniques and equipment to staff.
•Drafted employee schedules to accommodate staffing needs.
•Forecasted supply needs and calculated costs for approval.
•Prepared ingredients and cooked meals according to established recipes.
•Trained cooks and food preparation workers in cooking techniques and kitchen processes.
•Coordinated kitchen workflows, fostering swift service and high-quality food preparation.
•Worked with vendors to negotiate favorable supply pricing and coordinate delivery timelines.
•Monitored inventory levels and enforced best practices, reducing waste.
•Assisted with staff recruitment and training for kitchen stations and supporting roles.
•Enforced sanitation practices to safeguard employees and patrons.
•Demonstrated ability to manage multiple tasks while remaining adaptable and flexible.
•Performed routine and scheduled maintenance services.
•Adhered to quality and service standards to support operational goals.
•Defined problems, collected data, established facts and validated conclusions.
Executive Chef Faculty Club LSU, Baton Rouge, La.
Apr 1986 - May 1989
PRIVATE CHEF FOR GOVERNOR OF LOUISIANA
•Demonstrated new cooking techniques and equipment to staff.
•Drafted employee schedules to accommodate staffing needs.
•Assisted with staff recruitment and training for kitchen stations and supporting roles.
•Monitored inventory levels and enforced best practices, reducing waste.
•Enforced sanitation practices to safeguard employees and patrons.
•Forecasted supply needs and calculated costs for approval.
•Drafted catering menus for weddings, parties and banquets.
•Documented daily operational info detailing supplies used and labor hours worked.
•Trained cooks and food preparation workers in cooking techniques and kitchen processes.
•Prepared ingredients and cooked meals according to established recipes.
•Coordinated kitchen workflows, fostering swift service and high-quality food preparation.
•Developed seasonal and promotional menus to increase sales.
•Analyzed food, labor and overhead costs to assign menu pricing.
•Delegated tasks and oversaw work performed, addressing bottlenecks or underperforming stations.
•Defined problems, collected data, established facts and validated conclusions.
•Assisted with new hire orientation and employee training.
Executive Sous Chef
Tony's Restaurant Posts Oak, Houston, TX / May 1982 - Oct 1986
•Monitored inventory levels and enforced best practices, reducing waste.
•Enforced sanitation practices to safeguard employees and patrons.
•Drafted employee schedules to accommodate staffing needs.
•Analyzed food, labor and overhead costs to assign menu pricing.
•Prepared ingredients and cooked meals according to established recipes.
•Delegated tasks and oversaw work performed, addressing bottlenecks or underperforming stations.
•Demonstrated new cooking techniques and equipment to staff.
•Assisted with staff recruitment and training for kitchen stations and supporting roles.
•Trained cooks and food preparation workers in cooking techniques and kitchen processes.
EDUCATION
Texas A&M University
College Station, TX
Bachelor of Science (B.S.) Food Science (Mar 1991)
Culinary Institute of America
GPA: 3.8
Hyde Park, NY
Associate in Arts (A.A.) Culinary Arts (May 1982)
Relevant Coursework
•Culinary arts
Awards & Honors
•Certified Executive Chef/ ACF
Extracurricular Activities
•Certified Dietary Manager
CERTIFICATIONS & MILITARY
Certified Executive Chef/ American Culinary Federation
Certified Dietary Manager
US NAVY RESERVE
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