Brandon Esquivel
Guthrie,OK
Summary
Dynamic leader and innovative Executive Chef with a proven track record at OKC Zoo, enhancing customer satisfaction through creative menu development and rigorous food safety practices. Excelled in mentoring staff and implementing cost-control measures, significantly boosting kitchen efficiency and team performance. Expert in kitchen management and menu planning, with a flair for fostering high employee morale and guest loyalty.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Sous Chef
Oklahoma State University
03.2023 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
General Manager
Gages Steakhouse
10.2012 - Current
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Developed and implemented strategies to increase sales and profitability.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
- Formulated policies and procedures to streamline operations.
- Implemented effective cost-saving measures to reduce overhead expenses without compromising quality or service.
- Managed budget implementations, employee evaluations, and contract details.
Executive Chef
OKC Zoo
10.2019 - 02.2023
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
Sous Chef
Skirvin Hilton Hotel
08.2016 - 09.2019
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
Sous Chef
Paycom
10.2016 - 01.2018
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
Education
Bachelor in Human Resources -
Oklahoma State University
Stillwater, OK05-2028
Bachelor in Hospitality & Management - Hotel, Motel, And Restaurant Management
Platt College
Oklahoma City, OK01-2015
Associate of Arts - Culinary Arts
Platt College
Oklahoma City, OK09-2014
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Food presentation
- Safe food handling
- Menu planning
- Food preparation
- Customer service
- Kitchen organization
- Cooking techniques
- Allergen awareness
- Safety management
- Supervising food prep
- Mentoring and coaching
- Staff training
- Cost control
- Employee scheduling
- Kitchen management
- Recipes and menu planning
Certification
- HACCP Certification (Hazard Analysis Critical Control Points) - International HACCP Alliance.
- ServSafe Food Handler's Certification
- First Aid Certification
Timeline
Sous Chef
Oklahoma State University
03.2023 - Current
Executive Chef
OKC Zoo
10.2019 - 02.2023
Sous Chef
Paycom
10.2016 - 01.2018
Sous Chef
Skirvin Hilton Hotel
08.2016 - 09.2019
General Manager
Gages Steakhouse
10.2012 - Current
- HACCP Certification (Hazard Analysis Critical Control Points) - International HACCP Alliance.
- ServSafe Food Handler's Certification
- First Aid Certification
Bachelor in Human Resources -
Oklahoma State University
Bachelor in Hospitality & Management - Hotel, Motel, And Restaurant Management
Platt College
Associate of Arts - Culinary Arts
Platt College
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