Brandon Harris
Albemarle,NC
Summary
Adept Executive Chef with a proven track record at 73 and Main, enhancing dining experiences through innovative recipe development and effective team leadership. Skilled in vendor relationship management and staff training, I significantly improved kitchen efficiency and food quality. Expert in restaurant operations and customer service, consistently exceeding expectations without compromising on food safety or presentation standards.
Overview
33
33
years of professional experience
Work History
Excutive Chef
73 and Main
12.2017 - Current
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Participated in food tastings and taste tests.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Banquet Chef
The Speedway Club
08.2014 - 03.2019
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
Kitchen Manager
Midtown Sundries
09.1991 - 07.2007
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
Education
Dipolma -
Hillcrest High School
Simpsonville, SCCertificate - Computer Programming
CPCC
Charlotte, NC1990
Skills
- Restaurant Operations
- Ingredients Selection
- Banquets and catering
- Staff Scheduling
- Customer Service
- Food Prep Planning
- Inventory Management
- Food Stock and Supply Management
- Sanitation Guidelines
- Signature dish creation
- Kitchen Staff Management
- Food plating and presentation
- Hiring, Training, and Development
- Vendor Relationship Management
- Recipes and menu planning
Timeline
Excutive Chef
73 and Main
12.2017 - Current
Banquet Chef
The Speedway Club
08.2014 - 03.2019
Kitchen Manager
Midtown Sundries
09.1991 - 07.2007
Dipolma -
Hillcrest High School
Certificate - Computer Programming
CPCC
Similar Profiles
Maci HarwoodMaci Harwood
Hostess at 73&MainHostess at 73&Main
Vasylina KazakovaVasylina Kazakova
Production Assistant at Studio 73 at Suffolk UniversityProduction Assistant at Studio 73 at Suffolk University
Ma. Stella Dayalo DuraMa. Stella Dayalo Dura
Food Service Worker at Pizza 73Food Service Worker at Pizza 73
Tierney ScottTierney Scott
Medical Affairs & Informatics, Patient Engagement at Eliassen Group- Walmart Healthcare ResearchMedical Affairs & Informatics, Patient Engagement at Eliassen Group- Walmart Healthcare Research
Leigh SkarzynskiLeigh Skarzynski
Crematory Relationship Administrator at LAP OF LOVECrematory Relationship Administrator at LAP OF LOVE