Brandon White

Completed digital entries while complying with established standards.

Managed training programs for catering team.

Refined operational procedures.

Planning and setting up of Banquets

Oversaw operational tasks in various sections.

• Avoided cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
• Make sure that the portions are correct and that the food is presented in a pleasing manner
• Ensuring that stock control and rotation procedures are followed

• Coached team leads, specialists, and associates.
• Ensured accurate documentation of processes.
• Collaborated with the management team to establish proper responsibilities division
• Formulated strategic procedures addressing business demands.

• Maintained high standards of food freshness and quality under pressure.
• Served as head chef to guarantee consistent service and quality.
• Created menus for full, tasting, and special events
• Menu development and application