Brandon Pestana
Sarasota,FL
Summary
Dynamic culinary leader with extensive experience as Head Chef at Patio Garden Resturaunt and 110 Bar and Grill, specializing in seasonal menu planning and staff training with a proven track record in optimizing kitchen operations and maintaining high sanitation standards, Experience in expo with front and back of house ensuring persistent consistency on line during service. Adept at fostering teamwork during stressful situations and addressing customer dietary needs effectively while insuring non cross contamination and meeting guidelines for current food safety codes.
Overview
22
22
years of professional experience
Work History
Head Chef
110 Grill
08.2024 - 12.2025
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Monitored freezer and refrigerator temperatures before each shift.
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
Executive Chef
Patio Garden Resturaunt
05.2008 - 08.2022
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Chef
Applebee's Grill + Bar
08.2014 - 02.2015
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
Pizza Maker
Half Moon Pizza
05.2006 - 09.2014
- Topped pizzas with right ingredients based on orders utilizing recipe-directed amounts and distribution methods.
- Rolled and shaped dough to correct sizes and shapes based on orders to fit in oven and cook evenly.
- Prepared raw materials for cooking by cutting vegetables and preparing dough.
- Handled cash register operations by applying coupons, giving customer totals, and processing cash and credit card payments.
Chef
Makris Lobster & Steak House
08.2012 - 06.2014
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Chef
Cityside Grille
08.2010 - 09.2012
- Set up and broke down kitchen for service.
- Coordinated with team members to prepare orders on time.
- Placed orders to restock items before supplies ran out.
Prep Line Cook
1875 Inn
04.2006 - 10.2006
- Worked closely with other line cooks to ensure consistency across all stations, delivering a cohesive dining experience for guests.
- Utilized strong multitasking skills to effectively manage multiple orders at once while ensuring high-quality output and timely service.
- Managed multiple tasks simultaneously while maintaining attention to detail, ensuring accuracy in food preparation and presentation.
- Assisted in training new team members on cooking techniques, kitchen equipment usage, and company policies.
Meat Cutter
Market Basket
04.2004 - 09.2006
- Cut meats to customer specifications and answered questions about specialty products.
- Followed all food safety regulations to maintain a safe work environment for both employees and customers.
- Maintained a clean and organized workspace for maximum productivity and safety.
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
Education
High School Diploma -
Franklin High School
Franklin, NH06.2006
Skills
- Seasonal menu planning
- Food inventories
- Kitchen equipment operation
- Food preparing, plating, and presentation
- Culinary techniques
- Sanitation standards
- Food safety
- Kitchen management
- Special event catering
- Equipment maintenance
- Staff training
Timeline
Head Chef
110 Grill
08.2024 - 12.2025
Chef
Applebee's Grill + Bar
08.2014 - 02.2015
Chef
Makris Lobster & Steak House
08.2012 - 06.2014
Chef
Cityside Grille
08.2010 - 09.2012
Executive Chef
Patio Garden Resturaunt
05.2008 - 08.2022
Pizza Maker
Half Moon Pizza
05.2006 - 09.2014
Prep Line Cook
1875 Inn
04.2006 - 10.2006
Meat Cutter
Market Basket
04.2004 - 09.2006
High School Diploma -
Franklin High School
Similar Profiles
REGINALD TITRE-BARNORREGINALD TITRE-BARNOR
Bartender at 110 GrillBartender at 110 Grill
Nathan LachanceNathan Lachance
Host at 110 GrillHost at 110 Grill
Haley ChaoHaley Chao
Hostess at 110 GrillHostess at 110 Grill