Sous Chef Food Restaurant

Shaun C. Brown *************@*****.***

PROFESSIONAL EXPERIENCE 773-***-****

With over 20 years experience in every aspect of the kitchen, Serv. Safe Certified, A natural Motivator and Teacher for others: I love my career and I look forward to every opportunity to expand my craft. Who Dat Soul Food Restaurant Chicago, IL

Owner/Chef October 2013 – present

● Responsible for hiring, training, managing & scheduling staff

● Maintain the monthly inventory, labor costs & balancing restaurant budget to ensure that monthly expenses are kept within line

● In charge of expanding catering business

C’est Si Bon Restaurant & Catering Company Chicago, IL Sous Chef August 2010 - Oct 2013

● Prep restaurant orders while preparing for large parties of 200+ guest

● Delivered and set-up catering orders to customers

● Complete inventory twice a month

● Maintained a clean kitchen, dining & storage room Kaminski Thomas 312-***-**** Essence Kitchen & Catering Chicago, IL

Owner/Chef June 2009- Oct-2013

● Created a flexible & extensive menu for soulfood carryout

● Worked in a small kitchen and was able to successfully create & produce mass orders while effectively maintaining a budget

● Essence Catering allowed me to expand my reach through dinner parties & food design

● Worked with clients to create the ultimate dining experience

● Through Essence Catering I have been allowed the privilege to cater parties which housed such guest as.. then( U.S. Senator)now President of The United States Barack Obama..Nobel Prize and Pulitzer Prize Winning Author Toni Morrison..Former President of the Illinois Senate Emil Jones...World Renowned Author and Chef Dr.Rudy Lombard.

Le Fleur De Lis Chicago, IL

Head Chef October 2010 – July 2012

● Supervised a kitchen staff of eight to ensure that all parties & catering orders were fulfilled in a timely manner

● Helped structure daily operating procedures to ensure an up & coming restaurant’s success

● Created new menu which still exist on the menu today

● Maintained a clean kitchen Bernard Means 708-***-**** Emmanuel’s Restaurant Chicago, IL

Head Chef/Manager April 2007 – June 2009

● Supervised Managed& Mentored employees

● Maintained staff scheduling & all Inventory and orders for the kitchen

● Maintained a clean kitchen environment Rodney Clopton 773-***-****

● Interacted with customers to ensure patrons had a memorable experience EDUCATION & CERTIFICATIONS

Chicago Vocational High School, 1984-1988

Certified Licensed Food Service Sanitation Manager REFERENCES

References upon request

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