BRANDON CHRISTOPHER GUZMAN
Orlando,FL
Summary
Experienced and dedicated Chef with both technical and communicative skills in the kitchen. Well-versed in various cooking techniques, creating new menu items, and working with a variety of ingredients. Calm and collected leader that is able to work well under pressure while ensuring high-quality standards for every dish served.
Overview
10
10
years of professional experience
Work History
Sous Chef
Parks Region Catering
11.2023 - Current
- Supervised daily kitchen operations, ensuring high standards of food quality and presentation.
- Trained and mentored culinary Cast members, fostering skills development and teamwork.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Planed and executed large events such as Cast Service awards, Snap on tools and Gartner with guest counts ranging from 8,000 to 13,00.
- Sit with clients to discuss and create menus for their upcoming wedding reception ceremonies and develop a personal relationship with our guest.
Sous Chef (TA)
Epcot - Festivals
04.2023 - 11.2023
- Supervised kitchen operations, ensuring high standards of food safety and quality.
- Streamlined food preparation processes, reducing waste and improving service speed.
- Conducted regular quality control checks to maintain consistency across all dishes served.
- Trained and mentored Culinary and FOH Cast Members, enhancing team performance and efficiency.
- Collaborated with event Front of House Partners to ensure food quality and assist with any guest concerns
- Planned and directed high-volume food preparation in fast-paced environment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Assistant Sous Chef
The Walt Disney Company
11.2021 - 04.2023
- Ensured efficient flow of service and food quality during busy service periods
- Mastered prepping, cooking, and plating a variety of ingredients and components to create intricate dishes
- Assisted sous chefs with modifying recipes for guests’ allergies
- Supervised the line and supported line cooks in all stations during peak periods
- Led and boosted morale in the kitchen to encourage effective communication between all stations
Cook 1
The Walt Disney Company
05.2018 - 11.2021
- Prepped various ingredients and components for complex dishes
- Utilized various hot cooking stations to create high standard menu items
- Worked as a team to ensure all dishes were made to standard in a timely manner
Cook 2 (Culinary College Program)
The Walt Disney Company
05.2017 - 05.2018
- Learned how to better manage time and multitask while still producing quality food on the line
- Prepared quality salads and various desserts
- Mastered new techniques while learning more complex dishes
Garde Manger
Nineteen-61 Restaurant
01.2016 - 01.2017
- Learned the basics of the flow of restaurants and food service
- Prepared high-quality salads, charcuterie, amuse-bouche, various desserts
- Produced various sauces and vinaigrettes
Education
Associate of Science - Culinary Arts
Traviss Technical College
01-2017
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Menu planning
- Customer service
- Staff training
ACHIEVEMENTS
Recipient of Epcot Five Key Basics Quarterly Award - September 2022
Timeline
Sous Chef
Parks Region Catering
11.2023 - Current
Sous Chef (TA)
Epcot - Festivals
04.2023 - 11.2023
Assistant Sous Chef
The Walt Disney Company
11.2021 - 04.2023
Cook 1
The Walt Disney Company
05.2018 - 11.2021
Cook 2 (Culinary College Program)
The Walt Disney Company
05.2017 - 05.2018
Garde Manger
Nineteen-61 Restaurant
01.2016 - 01.2017
Associate of Science - Culinary Arts
Traviss Technical College