Executive Chef with 15+ Years Fine Dining Leadership

Bruno martin

Cullowhee, NC

Professional Summary

Accomplished executive chef with 15+ years of experience in fine dining and kitchen management. Expertise in food preparation, team management, and food safety, complemented by a ServSafe certification and CEC credential. Proven leadership in supervising kitchen operations and enhancing culinary excellence, dedicated to delivering exceptional dining experiences while maintaining high standards of quality and efficiency.

Work Experience

Executive Chef

Harris Hospital-Sylva, NC

November 2023 to December 2024

In charge of the culinary department for patients as well as the daily service for 200+ employees. Executive Chef

Kanuga Conference Center-Hendersonville, TN

April 2023 to November 2023

Very busy conference center with 500+covers in the summer time. In Charge of all Culinary operations to include multiple food outlets, events, weddings and in house guests banquets.

Executive Chef

Cornucopia restaurant-Cashiers, NC

March 2022 to November 2022

Seasonal restaurant, very busy in the summer time but closed for the winter. In charge of all menus, specials, ordering and kitchen staff. Daily covers average 400+ for lunch.

Working Chef

Mountain Fresh-Town of Highlands, NY

April 2021 to November 2021

Seasonal position, in charge of food production for daily case offering a wide assortment of food to go for an upscale clientele.

I have also worked many positions for three years as a seasonal employee. (Butcher,pastry chef,grill chef...).

In the winter time, I worked in clubs and restaurants in the Stuart Fl area as I owned a house there. Sous Chef

Highlands Falls Country Club-Town of Highlands, NY April 2019 to November 2020

Seasonal position as a sous Chef (Summer season).

In the winter time, I worked as sous chef for Jupiter Island CC in Hobe sound FL. Executive Chef/Kitchen Manager

Medalist Village-Hobe Sound, FL

October 2017 to May 2018

I have worked as Executive chef for this small but exclusive club owned by the renowned golfer Greg Norman.

Seasonal position only for two winter seasons in Florida before I sold my house there and moved permanently to North Carolina.

Club with 100+members with golf,spa and upscale restaurant. Pastry Chef

Mountain Fresh-Town of Highlands, NY

March 2017 to September 2017

I was in charge of the bakery with breads,pies,cakes,pizza dough and ice cream production while living in my North Carolina home.

Executive Chef

Sandpipers'Cove-North Palm Beach, FL

December 2014 to November 2016

Large yacht club with 1000+residents on property.

In Charge of casual bistro, upscale weddings, Chefs weekly demo and culinary classes for residents. Restaurant open lunch and dinner, Sunday brunch.

Education

culinary (Trade school)

American culinary federation-Stuart, FL

January 1993 to Present

Skills

• Recipe standardization

• Kitchen equipment maintenance

• Fine dining experience

• Kitchen experience

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• Seafood

• Negotiation

• Kitchen cost control

• American cuisine

• Budgeting

• Banquet chef experience

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• Vegetable preparation

• Food handling

• Customer service

• Kitchen manager experience

• French cuisine

•

• Food safety management

• Management

•

• Managing teams as a chef - Largest team managed as a chef (31-50 team members)

•

• Italian cuisine

• Chef de cuisine experience

• Food ordering

• Food preparation

• Financial analysis

•

• Operations management

• Restaurant management

• Menu design

• Kitchen staff scheduling

•

• Inventory control

• Leadership

• Kitchen organization

• Supplier management

• Menu costing

• Cooking

•

• Food safety sanitizing procedures

• Food safety

• Line cook experience

• Supervising experience

•

• Meat cookery

• Cost control

• Pastry experience

• Mexican cuisine

• Hospitality management

•

• Inventory management

• Food management

• Casual dining experience

• Kitchen management

• Outdoor work

•

• Food service management

• Food industry

• Menu concept development

• Food service

•

• Sous chef experience

• Thai cuisine

• Menu pricing

• Head chef experience

• Catering

•

• Kitchen staff training

• Kitchen quality control

• Knife skills

• Attention to detail

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• Menu engineering

• Baking

• Team management

• Indian cuisine

• Sauce preparation

• Recipe creation

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• Managing hospitality teams

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• Practicing as a culinary professional - Culinary experience (More than 20 years)

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• Human resources

• Decision making

• Menu writing

• Menu planning

Languages

• Bilingual

Certifications and Licenses

ServSafe

CEC

January 2018 to January 2029

Certified Executive chef with the American Culinary federation ServSafe

January 2022 to January 2027

Current certification

Certified Executive Chef (CEC)

ServSafe Food Manager Certification

Contact this candidate