Culinary Leader

Evin M. Breton

T. 973-***-**** **********@*****.***

Objective: A challenging leadership position in the culinary industry that utilizes and expands my expertise in kitchen management, menu innovation, and team development, to contribute to a growing restaurant or organization’s success through exceptional food quality and operational excellence. Core Competencies: Recognized throughout career for being a visionary Chef and leveraging in-depth knowledge of the marketplace and the competitor landscape to significantly increase revenue and operational efficiency. Solid organizational, Communication, and team building skills. Adept at conveying complex menu concepts in a simple and compelling manner. Expertise in Culinary Art trends, such as food preparation, menu development, event planning/catering, and inventory purchasing/control.

• Result-driven with extensive experience in restaurant management, hospitality, cooking, and conflict resolution.

• Highly skilled in creating eye appealing menus, maintaining strict sanitation and cleanliness standards.

• Adept at problem-solving and addressing operational issues promptly and effectively.

• Proven ability to manage multiple responsibilities with minimal supervision while leading, motivating, and developing kitchen teams.

• Experienced in a wide range of cuisines, including Portuguese, Mediterranean, French, and contemporary American.

Work History

Consulting Sous Chef 99thfl - Barclays Capital New York, NY Mar 2022 - Jan 2026

● Provide strategic culinary consulting services to restaurant groups, startups, and hospitality brands, specializing in concept development, kitchen optimization, and operational turnaround.

● Develop and implement comprehensive menu strategies for new restaurant openings, resulting in an average increase of 20% in early-stage customer retention and positive media reviews.

● Conduct kitchen efficiency audits and redesign workflows for established venues, reducing operational costs by up to 25% while improving plate consistency and speed of service.

● Advise on vendor selection, supply chain negotiation, and sustainable sourcing practices, helping clients lower ingredient costs by an average of 15%.

● Collaborate with ownership and management teams on financial modeling, food cost analysis, and profitability strategies using industry software.

● Facilitate pop-up dining experiences and chef collaborations, increasing brand visibility and social media engagement for client portfolios.

Chef de Partie Brooklyn’s Fare Chef's Table New York, NY Jul 2019 - Feb 2020

● Maintained preparation and execution of both the canape, and saucier station.

● Managed the produce and dry goods ingredients inventory.

● Consistently prepared and maintained the Garde Manger station.

● Awarded 3 stars in the Michelin Guide for 2019 & holding 77th place in The World’s 100 Best Sous chef Public Hotel (Jean George Manamegent) New York, NY Sep 2017- Jun 2019

• Responsible for planning and directing food preparation in kitchens.

• Training and mentoring staff on Jean George Management standard and organization.

• Effectively discipline underperforming staff members.

• As a Sous Chef, I maintained a 25% food cost, and increased average ticket for food & beverage by 70% and overall sales revenue by 50% through taking a hands-on-role re-staffing, and implementing new food processes.

• Responsible for staff scheduling and implementing daily specials.

• Responsible for ordering and inventory of three different venues at Public Hotel.

• Extensive knowledge in Adecco food cost software. Sous Chef Intercontinental Barclay Hotel New York, NY Mar 2017 - Sep 2017

● Maintained Food and safety standards of kitchen and equipment.

● Prepared individual orders when requested.

● Oversaw food preparation procedures for quality, and consistency.

● Reviewed the delivered product and ensured appropriate storage.

● Enforced the proper methods of cooking and garnishing. Jr. Sous Chef Lupulo New York, NY Feb 2015 – Mar 2017

• Worked alongside Michelin Star Chef George Mendes as part of the pre-opening team.

• In charge of all sauté dishes, and the preparation of all sauces, stocks, and soups.

• Extensive knowledge in Portuguese and Mediterranean cuisine.

• Tornant of the kitchen in the absence of other chefs.

• Implemented special dishes for Brunch service.

Lead Line Cook North Jersey Country Club Wayne, NJ April 2014 – April 2015

• Executed all dishes on fish station as well as implemented on daily menu changes.

• In charge of both supervising and assigning tasks to the kitchen staff during outings and exclusive events.

• Expedited and oversaw all dishes during dinner service of two restaurants.

• Participated with the Executive chef in tasting menus for different wedding events. Sous Chef Upstairs Montclair, NJ April 2013 – January 2014

• Executed and prepared a contemporary seasonal menu; with a focus on fresh, seasonal ingredients, supporting local farmers.

• In charge of all the food purchasing and coordinating food supplies.

• Assist in hiring and properly train new kitchen staff new and proper cooking techniques.

• Monitor portion control, with the aim of ensuring the best quality. Poissoner Blue Morel (Governor Morris Hotel) Morristown, NJ October 2010 - January 2013

• Maintained all preparation of both the Roasting and Seafood station.

• Executed all courses on seasonal tasting menus.

• Full responsibilities of a tornant in the absence of other cooks.

• Extensive knowledge of Sous Vide cooking techniques.

• Top 10 New Restaurants Gayot 2012

• “Rites of Spring” James Beard Dinner

Lead Tornant Ramsey Golf and Country Club Ramsey, NJ Jan 2009 - October 2010

• Oversaw all sauté station duties in addition to implementing the daily specials.

• Responsible for preparing traditional French sauces, soups, and stocks.

• Catered weddings and special events in the absence of the banquet chef.

• Assisted the Executive Chef in different tasting for exclusive dinners. Chef de Partie Pershing Square New York, NY Feb 2007 - Feb 2009

• Executed most of the daily specials during service.

• Accountable for preparing all traditional sauces for each station on the line.

• Consistently prepared and maintained the Garde Manger station.

• Full knowledge of cooking temperatures for different prime cuts of meats.

• Extensive knowledge in baking and decorating pastries. Education

Queen of Peace High School - NJ Academic High School Diploma (2002-2005) The Arts Institute - NY Culinary Arts Management (2005-2007) International Wine Center - NY Wine Intermediate Certificate (2010) Le Bernardin – NY Culinary Apprenticeship 1/20/2015 -1/28/2015 New York City Food Handlers Certificate Granted:12/2016

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