Branden Donnelly
Fresno,US
Summary
Innovative Executive Chef experienced in kitchen operations and staff supervision. Achieved operational efficiency and exceptional dining experiences through hands-on food preparation, menu design, and team management. Focused on delivering high-quality cuisine across diverse culinary traditions while maintaining rigorous food safety protocols.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Executive Chef
Legends Tap House And grill
Selma, California
08.2025 - Current
- Managed kitchen staff to ensure efficient workflows and high-quality food preparation.
- Developed innovative menu items that highlighted seasonal ingredients and aligned with customer preferences.
- Oversaw inventory management to maintain stock levels and minimize waste.
- Developed standard operating procedures for food safety and sanitation compliance.
- Coordinated with suppliers to consistently source fresh produce and high-quality ingredients.
- Researched culinary trends to enhance menu offerings and overall appeal.
- Onboarded new chefs in culinary techniques and kitchen operations to ensure consistency.
- Designed customized catering experiences in collaboration with clients for diverse events.
Supervisor / Managing Event chef
Pardini's Catering
Fresno, CA
06.2021 - Current
- Collaborated with executive chef and management to streamline production processes, ensuring timely and safe service for events.
- Executed menu planning and coordinated logistics for large-scale catering events, enhancing guest satisfaction and operational flow.
- Collaborated with executive chef and management to ensure timely, safe production processes.
- Gained experience in fast-paced culinary environment, optimizing resource allocation and maintaining cost efficiency.
Assistant Sous Chef
Château Du Sureau and Erna's Elderberry House
Oakhurst, CA
06.2019 - 03.2020
- Developed daily breakfast menus and curated room service options, providing guests with diverse culinary choices.
- Created picnic packages to enrich guest experience during check-in.
- Developed daily breakfast menus and curated room service options for guests.
- Assisted dinner service staff under chef's direction, facilitating efficient operations.
- Created picnic packages, enhancing overall guest experience during check-in.
- Adapted quickly to changing circumstances during the pandemic, cherishing valuable experiences.
Kitchen Manager
500 Club Casino
Clovis, CA
09.2018 - 03.2019
- Oversaw ordering and inventory for kitchen operations in 24/7 casino environment, ensuring optimal stock levels.
- Supervised three crews of six team members each, fostering collaboration among housekeeping and bussers.
- Conducted training for new and existing staff, enhancing performance and maintaining consistency.
- Supervised three crews of six team members each, including housekeeping and bussers.
Executive Chef
Love and Garlic Catering
Fresno, CA
12.2017 - 09.2018
- Managed purchasing and menu planning for Love and Garlic, optimizing ingredient selection for seasonal offerings.
- Solely managed all purchasing and menu planning for Love and Garlic.
- Recruited and instructed staff on culinary techniques and company protocols.
- Led production meetings to ensure efficient workflow and timely execution.
- Categorized and documented receipts in check register, enhancing financial tracking and accountability.
- Monitored recipe adherence and plating standards to meet company quality expectations.
- Monitored recipe adherence and plating standards, ensuring consistency with company quality expectations.
Event Chef
The Painted Table
Fresno, CA
03.2017 - 01.2018
- Refined catering skills as event chef at Painted Table, enhancing guest experiences.
- Led staff during events, ensuring seamless execution and high customer satisfaction.
- Directed staff during events to ensure customer satisfaction from start to finish.
- Developed award-winning menu planning, earning multiple food and service accolades.
Sous Chef
Hyde & Vyne
Fresno, CA
10.2016 - 03.2017
- Assisted executive chef with routine and specialized culinary tasks to maintain kitchen operations.
- Assisted with the planning of menus and meals to enhance offerings.
- Trained kitchen staff on recipe procedures, preparation, and cleaning duties.
- Supervised food preparation and service to optimize workflow and maintain quality.
- Executed product rotation to minimize spoilage risks.
- Conducted product inventory to track stock levels accurately.
- Collaborated with executive chef to select and train kitchen personnel.
- Aided executive chef in various culinary responsibilities.
Sous Chef
HCK
Fresno, CA
03.2016 - 10.2016
- Guided kitchen staff to enhance performance and efficiency.
- Arranged and inspected all served food for quality and presentation.
- Upheld hygiene standards for kitchen and equipment to ensure safety.
- Ensured proper arrangement and quality of all served food.
- Maintained hygiene standards for kitchen and equipment consistently.
- Monitored portioning processes to uphold consistency in servings.
- Prepared individual orders upon request for customer satisfaction.
- Reviewed delivered products, enforcing appropriate storage procedures.
Sous Chef/ Expeditor
Rev's
Clovis, CA
01.2015 - 03.2016
- Executed recipes and prepared mise en place for service and catering events, ensuring timely delivery of high-quality dishes.
- Trained staff on preparation techniques for recipes and menu items, enhancing team skills and consistency in food quality.
- Maintained quality consistency by ensuring adherence to defined cooking and garnishing methods, resulting in uniform presentation.
Sous Chef
Crab Cakes Restaurant
Oakhurst, CA
10.2013 - 01.2015
- Designed catering menus for events up to 200 guests.
Executed full kitchen responsibilities, ensuring quality and efficiency.
Created daily specials to enhance menu offerings and attract customers.
Trained kitchen staff on best practices and culinary techniques.
Managed all aspects of food preparation, maintaining high standards.
Oversaw catering operations to ensure seamless service during events.
Collaborated with team to optimize workflow and minimize waste. - Supervised kitchen staff, training on cooking techniques to enhance culinary skills and maintain standards.
- Collaborated with chefs to develop seasonal menu items and specials, driving customer interest and satisfaction.
- Designed catering menus for events up to 200 guests.Executed full kitchen responsibilities, ensuring quality and efficiency.Created daily specials to enhance menu offerings and attract customers.Trained kitchen staff on best practices and culinary techniques.Managed all aspects of food preparation, maintaining high standards.Oversaw catering operations to ensure seamless service during events.Collaborated with team to optimize workflow and minimize waste.
Education
Associates of Occupational Studies - Culinary Arts
Professional Institute of Technology
Clovis, CA, US03.2017
Skills
- Food and beverage management
- Customer service and support
- Menu development and design
- Inventory control and procurement
- Kitchen and restaurant operations
- Food safety and handling
- Team leadership and collaboration
- Effective communication skills
- Time management and organization
- Catering and banquet services
- Menu engineering
Certification
Food Handler Certification, ServSafe
Willing To Relocate
Fresno, CA
Timeline
Executive Chef
Legends Tap House And grill
08.2025 - Current
Supervisor / Managing Event chef
Pardini's Catering
06.2021 - Current
Assistant Sous Chef
Château Du Sureau and Erna's Elderberry House
06.2019 - 03.2020
Kitchen Manager
500 Club Casino
09.2018 - 03.2019
Executive Chef
Love and Garlic Catering
12.2017 - 09.2018
Event Chef
The Painted Table
03.2017 - 01.2018
Sous Chef
Hyde & Vyne
10.2016 - 03.2017
Sous Chef
HCK
03.2016 - 10.2016
Sous Chef/ Expeditor
Rev's
01.2015 - 03.2016
Sous Chef
Crab Cakes Restaurant
10.2013 - 01.2015
Associates of Occupational Studies - Culinary Arts
Professional Institute of Technology