Brandon Coleman

• Supervised kitchen staff, ensuring adherence to food safety standards, health codes, and operational procedures.
• Streamlined an inventory system, reducing waste and optimizing food cost, minimizing labor cost.
• Personally trained new hires, enhanced kitchen staff and bar execution and consistency.
• Coordinated with FOH and Westport's marketing for parties, catering, scheduling around big game days and local events. Ensuring we always had enough product on hand to handle whatever came our way.
• During the day shifts I cook all of the orders myself and check in deliveries, start major projects.
• I also help take care of the patio, the plants, mowing, leaf blowing etc.

I was't there long, but I accomplished goals quickly and was capable of running any part of the business labor wise. I worked mostly in the kitchen with the greatest El Salvadorian woman on Earth. I let her lead and I did what she needed as far as cooling through lunch and prepping for dinner.

At some point very early on, I leaned into the smoking and rotating meats aspect, to get a better idea of how a place of that scale operates.

I learned all of their recipes and executed everything they needed done to a T. I loved working there.

• Developed and executed innovative, high end doughnut recipes, creating new menu offerings vastly different from the previous chef and greatly improving customer satisfaction, especially the regulars and other industry persons.
• Streamlined kitchen operations, improving efficiency and reducing food waste through very particular and innovative food inventory management.
• Trained and monitored bakery staff, teaching my available skills and ensuring adherence to our reasonably high standards.
• Implemented seasonal menu changes, made extremely large, spealcial.order doughnut bakes for tons of local events including Chiefs and Royals activations and Boulevardia. Heavily increasing our online footprint as well.
• I trained and oversaw three active locations with doughnut and coffee store fronts and hot breakfast kitchens.
• I helped set up a doughnut warehouse that we operated very efficiently for a few months.

• Led kitchen operations, upholding high standards of recipe and dish quality and presentation.
• Developed a "Southern Greatest Hits" menu and focused on keepi g the heart and soul of those dishes alive and well while putting a slight, usually KC related twist on them.
• Managed inventory control, optimizing stock levels, reducing waste.
• Trained and mentored kitchen staff, worked around a lot of other job schedules and very late hours for us, trying to never give someone a closing shift followed by an opening shift, which was maintaining the quality of life and lowered stress such as possible for such a huge from scratch, hand on menu.

I moved home and got a job as kitchen shift lead and lead breakfast cook at a place I had always wanted to work at.

I worked my way through every station and within a pay period had moved to the top of the schedule and was running extremely busy, company record breaking shifts. July 3rd for one.

I ran the breakfast buffet and cooked the hot breakfast line food menu for the restaurant and the Hilton Promenade Hotel on the Branson Landing. For in room orders as well.

I did every job in that restaurant in the time I was there. Then I made the decision to move to Kansas City.

College Prep Certificate