BRANDON HARP
Fair Oaks,USA
Summary
Culinary professional with proven expertise in kitchen management, food preparation, and quality control. Expert at leading teams to deliver consistent, high-quality results while adapting to changing needs. Strong skills in menu planning, inventory management, Oral and written communication skills, all while possessing exceptional customer service. Reliable and collaborative, always focused on achieving optimal outcomes.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Culinary Supervisor
Thistle Health Inc.
03.2024 - Current
- Manage over 20+ employees
- Maintain accurate logs of ingredient usage and production volumes.
- Daily and monthly inventory
- Oversee ordering of ingredients and products
- Manage and process payroll
- Evaluated kitchen processes regularly, identifying areas for improvement to boost productivity and reduce costs.
- Supervised culinary staff, ensuring adherence to food safety standards and quality control procedures.
Delivery Driver
Just in Time Distribution
01.2022 - Current
- Maintained accurate delivery records and logs to enhance operational efficiency.
- Delivered large food orders to customers doorsteps and business offices.
- Operated vehicle safely in highly congested areas with no traffic violations.
- Maintained upbeat, positive attitude in busy, customer-focused environment.
- Completed rush deliveries on tight timetables to satisfy customer needs.
- Operated vehicle to deliver loads as far as 75 miles from home location.
Executive Chef
RESTAURANT - MORGAN CREEK GOLF CLUB & EVENT CENTER
08.2022 - 12.2024
- Managed all aspects of food & beverage.
- Work with event coordinator for all events and menu planning. Catering for parties up to 350 people.
- Oversaw all ordering for the restaurant and all events.
- Create new menu items and specials.
- Conducted regular quality control checks to maintain consistency in food presentation and taste across all offerings.
Executive Chef
RESTAURANT - NEW GLORY EATERY & TAPROOM
04.2022 - 08.2022
- Facilitated interviews and hiring of staff.
- Ordered all ingredients and products
- Conducted daily and weekly inventory to control cost
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Maintained strict health and safety standards, passing all inspections with high marks.
Head Chef
RESTAURANT- ULTIMATE FOOD TO YOU
04.2020 - 08.2022
- Developed and prepared high quality, nutrient rich meals for professional athletes under strict standards.
- Developed seasonal menus, incorporating local ingredients to enhance dining experience.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Senior Lead Cook
RESTAURANT - MERIDIANS
11.2018 - 03.2020
- Supervised kitchen staff, ensuring adherence to food safety standards and operational procedures.
- Developed and implemented new recipes, enhancing menu offerings and customer satisfaction.
- Managed inventory controls, minimizing waste while maintaining ingredient quality and availability.
- Trained junior cooks on culinary techniques and kitchen equipment usage for skill development.
Education
Certification - Culinary Business
City College of San Francisco
San Francisco, CA01.2012
Skills
- Strong conflict resolution abilities
- Strong verbal communication
- Guest service expertise
- Team management
- Proficient in Microsoft PowerPoint
- HACCP compliance expertise
- Inventory control
- Organizational skills
- Training & development
- Microsoft Office
- Microsoft Excel
- Purchasing
- Microsoft Word
- Data entry
- Inventory control
- Food presentation
Certification
- ServSafe
- Driver's License October 2023 to October 2028
- Non-CDL Class C October 2023 to October 2028
Timeline
Culinary Supervisor
Thistle Health Inc.
03.2024 - Current
Executive Chef
RESTAURANT - MORGAN CREEK GOLF CLUB & EVENT CENTER
08.2022 - 12.2024
Executive Chef
RESTAURANT - NEW GLORY EATERY & TAPROOM
04.2022 - 08.2022
Delivery Driver
Just in Time Distribution
01.2022 - Current
Head Chef
RESTAURANT- ULTIMATE FOOD TO YOU
04.2020 - 08.2022
Senior Lead Cook
RESTAURANT - MERIDIANS
11.2018 - 03.2020
Certification - Culinary Business
City College of San Francisco
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