Brandon Whisenant
Valdese,NC
Summary
Senior Sous Chef with extensive experience at Compass Group USA, excelling in menu development and kitchen management. Proven track record in enhancing food quality and customer satisfaction while implementing effective inventory control and staff training. Strong leadership skills foster a collaborative environment, driving culinary innovation and operational efficiency.
Knowledgeable Chef with solid track record in managing kitchen operations and enhancing menu offerings. Proven ability to lead culinary teams while maintaining high standards for food quality and presentation. Demonstrated expertise in streamlining kitchen processes and fostering collaborative work environment.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Sr. Sous Chef
Compass Group USA
07.2013 - Current
- Led culinary team in high-volume food production, ensuring quality and consistency in all menu items.
- Developed innovative recipes and menus aligned with dietary trends and customer preferences.
- Streamlined kitchen operations by implementing efficient workflows and optimizing staff assignments.
- Trained and mentored junior chefs on culinary techniques, safety protocols, and kitchen equipment usage.
- Collaborated with procurement to source high-quality ingredients while managing inventory effectively.
- Ensured compliance with health regulations through regular inspections and training initiatives for kitchen staff.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
- Evaluated food products to verify freshness and quality.
Education
High School Diploma -
Hibriten High School
LenoirSkills
- Kitchen management
- Menu development
- Sanitation standards
- Food presentation
- Allergy awareness
- Recipe creation
- Forecasting and planning
- Safe food handling
- Coaching and mentoring
- Staff scheduling
- Food stock and supply management
- Inventory control
- Kitchen operations oversight
- Purchasing management
- Operations management
- Team leadership
- ServSafe certification
- Vendor relations
Accomplishments
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Prepared over 2,000 meals, including appetizers and desserts, for high-volume catering event.
- Ensured safe and efficient kitchen operations while managing a BOH staff of 5.
- Supervised team of 20 staff members.
Certification
- CDM Training - 1-31-2026
Timeline
Sr. Sous Chef
Compass Group USA
07.2013 - Current
High School Diploma -
Hibriten High School