Brandon Marsh

• Setting up Sysco Avendra agreement, Pos systems, Birchstreet
• Designed Noels Kiwi Kitchen Franchise restaurant for Multiple restaurant chain concept over the next few years.
• Designed layout of kitchen operations and global distribution of the turner new zealand farms products.
• Costing the menu to set food cost and set the corporate standard for the menu across all franchise restaurant.

• Relaunched Angler & Ale at Hawks Cay Resorts Duck Key FL

(Set up a new costal Inspired menu for high volume outlet)

• Analyzed food cost reports to identify savings opportunities while maintaining quality standards across all menu offerings.
• Cultivated strong relationships with clients to tailor services that meet unique needs, resulting in increased client retention and satisfaction rates.
• Ensured consistent delivery of high-quality dishes by implementing rigorous quality control standards in the kitchen.

• Developed and implemented innovative menu concepts to enhance guest experience and drive customer satisfaction.
• Led cross-functional teams in executing large-scale catering events, ensuring seamless operations and high-quality service delivery.
• Streamlined kitchen workflows by introducing efficient food preparation techniques, reducing waste and improving productivity.
• Mentored culinary staff through training programs, fostering skill development and enhancing team performance in high-pressure environments.
• Successfully catered high-profile events, showcasing the restaurant''s culinary prowess and solidifying its reputation as a top-tier dining establishment.
• Iron Horse Hotel Milwaukee WI Designed Branded and the Yard new menu concept. Laid the ground work for Salt and Ash hearth style restaurant concept.

• Executive Chef Amrit Ocean Resort West Palm Beach FL
• Executive Chef Bohemian Hotel by kessler collection- Savannah GA
• Executive Chef Hyatt Regency Savannah GA
• Executive Chef Hyatt Regency Palm Springs CA
• Executive Chef Hotel Effiie Sandestin FL
• Executive Chef South Seas Island resort Captiva FL
• Executive Chef Carmel Valley Ranch Carmel CA
• Executive Chef Hyatt Regency Greenbay WI
• Executive Chef Embassy Suites tuscaloosa AL
• Executive Chef Bellveue hotel Philadelphia PA
• Executive Chef Hyatt Centric park city Utah
• Executive Sous Chef Montage Deer valley park city utah
• Executive Sous Chef Montage Kapalua Bay Hi
• Executive Sous Chef Hilton Beach resort Ft lauderdale FL
• Executive Banquet Sous chef Hyatt spruce peak Stowe vermont
• Sous Chef Park Hyatt aviara Carlsbad CA
• Sous Chef Wild Dunes isle of palms south carolina
• Sous Chef Hyatt regency convention center portland OR
• Sous Chef Hyatt Regency casino resort Aruba
• Sous Chef Hyatt Carmel Valley Ranch

• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Properly handled and stored food to eliminate illness and prevent cross-contamination.
• Mentored more than Six kitchen staff at all levels to prepare each for demanding roles.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Spearheaded menu planning, recipe development and day-today management for two locations, as well as high-volume catering operations.
• Trained and managed kitchen personnel and supervised all related culinary activity.
• Generated employee schedules, work assignments and determined appropriate compensation rates.

• Developed recipes and menus by applying understanding of market demand and culinary trends,
• Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Generated employee schedules, work assignments and determined appropriate compensation rates.
• Maintained well-organized mise en place to keep work efficient and consistent.

• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
• Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels
• Maintained well-organized mise en place to keep work efficient and consistent
• Planned and directed high-volume food preparation in fast-paced environment
• Supervised and enhanced work of 20-person team producing more than 300 plates per day
• Initiated training for Line cooks on Fine dining culinary techniques to improve productivity and increase kitchen workflows