Brandon Esquivel
Guthrie,OK
Summary
Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards. Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasoal menus.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Executive Chef
Lancer Hospitality
Oklahoma City, OK
09.2019 - Current
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Observed food safety and sanitation protocols to reduce germ spread.
- Utilized local, fresh food products to support local economies and showcase community support.
Sous Chef
Skirvin Hilton Hotel
Oklahoma City, OK
11.2016 - 12.2019
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Monitored food products, driving quality, freshness and integrity.
- Supervised food preparation staff to deliver high-quality results.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Kitchen Supervisor
Paycom Center
Oklahoma City, OK
01.2017 - 01.2018
- Maintained a clean working environment by delegating tasks appropriately among staff members.
- Coached staff on strategies to enhance performance and improve customer relations.
- Distributed food to service staff for prompt delivery to customers.
- Enforced strict adherence to health codes and safety protocols in the workplace.
- Collaborated with other supervisors on various projects related to restaurant operations.
- Oversaw food preparation, production and presentation according to quality standards.
Sous Chef
Gages Steakhouse
Guthrie, OK
10.2012 - 10.2016
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Created a positive work environment by encouraging teamwork among staff members.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Complied with all health department regulations regarding proper food handling methods.
Education
Bachelor of Arts - Restaurant And Culinary Management
Platt College
Oklahoma City, OK03-2016
Skills
- Hiring, Training, and Development
- Restaurant Operations
- Food Prep Planning
- Inventory Management
- Banquets and Catering
- Kitchen Staff Management
- Order Management
- Menu Planning
- Staff Scheduling
- Performance Improvement
- Coaching and Mentoring
Certification
- Purchasing
- Human Resource Management
- Nutrition
- Menu Development
Timeline
Executive Chef
Lancer Hospitality
09.2019 - Current
Kitchen Supervisor
Paycom Center
01.2017 - 01.2018
Sous Chef
Skirvin Hilton Hotel
11.2016 - 12.2019
Sous Chef
Gages Steakhouse
10.2012 - 10.2016
Bachelor of Arts - Restaurant And Culinary Management
Platt College
- Purchasing
- Human Resource Management
- Nutrition
- Menu Development
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