Brandon Sullivan
Baker,LA
Summary
Quality driven Sous Chef who maintains high standards throughout all kitchen operations Committed to consistency and always striving to improve and succeed.
Overview
10
10
years of professional experience
Work History
Sous Chef
St. Francisville Inn
St. Francisville, LA
05.2020 - Current
- Maintained a commitment to excellence in food preparation and presentation.
- Demonstrated expertise in butchering and portioning a variety of proteins including beef tenderloin, redfish, duck breast, rack of lamb, red snapper, salmon, chicken
- Proficient in cooking and preparing all dishes served in a fast-paced restaurant environment.
- Monitored inventory levels to ensure adequate supplies on hand.
- Trained new hires in proper cooking techniques and recipes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Contributed to the successful execution of catered events from start to finish.
- Customized recipes to cater to specific dietary restrictions and allergies.
- Supervised kitchen food preparation in demanding, high-volume environments.
Kitchen Manager
The Francis Southern Table & Bar
St. Francisville, LA
02.2019 - 08.2020
- Developed and implemented kitchen policies, procedures and quality standards.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Trained employees on cooking techniques, safety standards and performance strategies.
Line Cook
The Francis Southern Table & Bar
St. Francisville, LA
08.2017 - 02.2019
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Performed basic knife skills such as dicing onions or slicing meats.
- Ensured that all dishes were prepared according to recipe specifications.
Kitchen Manager
Magnolia Cafe
St. Francisville, LA
07.2014 - 08.2017
- Developed and implemented kitchen policies, procedures and quality standards.
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
- Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
Skills
- Detail Oriented
- Workflow Optimization
- Knife Skills
- Commitment to Excellence
- Cooking techniques
- Recipe creation
- Cost Control
- Inventory Management
- Dish preparation
- Safe Food Handling
References
References available upon request.
Timeline
Sous Chef
St. Francisville Inn
05.2020 - Current
Kitchen Manager
The Francis Southern Table & Bar
02.2019 - 08.2020
Line Cook
The Francis Southern Table & Bar
08.2017 - 02.2019
Kitchen Manager
Magnolia Cafe
07.2014 - 08.2017
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