Brandon Thompson

I started with the company as an Associate and quickly demonstrated strong work ethic, reliability, and a commitment to excellence. Through dedication and consistent performance, I earned the opportunity to become a Learning Ambassador, where I actively support management by helping train and develop new and existing associates. In this role, I lead and assist with classes, ensuring team members understand their responsibilities and are set up for success in their positions. I take pride in being dependable, approachable, and focused on helping others grow while maintaining high standards. I am now seeking to continue my career growth by moving up within the company and taking on greater leadership responsibilities.

• Was promoted from Wok Cook to Sous Chef within 6 months of working with the company. Prepared food items consistently and in compliance with recipes, portioning, cooking, and waste control guidelines. Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating, and enforcing discipline when necessary. Verified proper portion sizes and consistently attained high food quality standards. Maintained a skilled kitchen staff by properly coaching, counseling and discipline employees.
  Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues. Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work. Led shifts while personally preparing food items and executing requests based on required specifications. Achieved and exceeded performance, budget, and team goals. Practiced safe food handling procedures at all times. Verified freshness of products upon delivery. Expertly managed 25 staff and maintained appropriate staffing levels throughout shifts.
• Assisted executive chef in menu development and daily kitchen operations.
• Ensured food quality and presentation met company standards during service.
• Trained and supervised kitchen staff on food preparation techniques and safety protocols.
• Managed inventory levels, minimizing waste while ensuring ingredient availability.

• Assisted in food preparation and presentation to ensure high-quality dining experiences.
• Collaborated with kitchen staff to maintain cleanliness and organization of work areas.
• Supported inventory management by monitoring stock levels and assisting with ordering supplies.
• Trained new team members on culinary procedures and safety standards for efficient operations.