Summary
Overview
Work History
Education
Skills
Timeline
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Brandon Grandenitti

Hampshire,IL

Summary

Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Overview

7
7
years of professional experience

Work History

Executive Sous Chef

Puttshack
05.2021 - Current
  • Verified compliance in preparation of menu items and guest special requests.
  • Controlled food costs and oversaw quality, sanitation, and safety processes.
  • Trained all chef levels for new venue openings, traveled to new venue openings to set up kitchen, train hourly staff, and finish training chef team.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Trained and managed kitchen personnel and supervised related culinary activity.

Remodeling Crew Member

RK Builders Group
05.2020 - 05.2021
  • Demonstrated close attention to detail to verify quality and accuracy of work.
  • Followed established job site safety regulations and maintained safe and clean work area.
  • Completed installations of building structures, trim, flooring, and cabinetry.
  • Planned and executed work with proper tools and materials to maximize productivity.
  • Cleaned and disposed of debris to maintain safe and clean working environment.
  • Hung sheetrock and drywall by attaching panels to studs, cutting adjoining panels and making cutouts around outlets and switches.

Sous Chef

Top Golf
08.2019 - 05.2020
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Monitored food and labor costs to verify budget targets were met.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.

Head Chef

Flagship On The Fox
03.2019 - 06.2019
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Placed orders to restock items before supplies ran out.
  • Hired, managed, and trained kitchen staff.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Sous Chef

Biaggi's Ristorante Italiano
09.2016 - 03.2019
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

Education

Associate of Applied Science - Restaurant And Culinary Management

McHenry County College
Crystal Lake, IL
05.2015

Skills

  • Estimate Food Needs
  • Customer Retention
  • Verify Food Quality
  • Employee Training
  • Organization and Prioritization
  • High-Volume Environments
  • Productivity Optimization
  • Budgeting and Cost Control
  • Performance Review

Timeline

Executive Sous Chef

Puttshack
05.2021 - Current

Remodeling Crew Member

RK Builders Group
05.2020 - 05.2021

Sous Chef

Top Golf
08.2019 - 05.2020

Head Chef

Flagship On The Fox
03.2019 - 06.2019

Sous Chef

Biaggi's Ristorante Italiano
09.2016 - 03.2019

Associate of Applied Science - Restaurant And Culinary Management

McHenry County College

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Brandon Grandenitti