Brayson Dorgelo

• Developed and executed innovative catering menus tailored to diverse client needs.
• Led culinary team in preparing high-quality dishes for large-scale events and functions.
• Managed food inventory, ensuring freshness and compliance with health standards.
• Collaborated with event planners to design customized dining experiences for clients.
• Cooked for large groups of people and managing various types of food for large events.
• Sampled each dish for quality control prior to serving, identifying mistakes and solving immediately.
• Generated repeat business through exceptional customer experiences, showcasing professionalism and attention to detail in every interaction.
• Met face-to-face with clients of diverse backgrounds to discuss specific needs and considerations, designing unique garnishes, table settings and plate displays to suit each group's theme.
• Demonstrated versatility in cuisine styles, adapting menus to accommodate dietary restrictions or cultural preferences as needed.
• Supervised catering operations to ensure compliance with health and safety standards.
• Coordinated logistics for events, including equipment setup and food service management.
• Managed high-quality food preparation and presentation, ensuring consistent client satisfaction.

• Managed staffing operations for large-scale events, ensuring seamless execution and client satisfaction.
• Led bartending team during high-volume catering events, ensuring efficient service and customer satisfaction.
• Trained new bartenders on mixology techniques and customer service standards, fostering team collaboration.
• Collaborated with event planners to create customized beverage menus aligned with client themes and budgets.
• Oversaw logistics for events, coordinating transportation, setup, and breakdown activities effectively.
• Successfully managed a diverse range of events including weddings, corporate functions, and special occasions, consistently exceeding client expectations.

• Led menu development, incorporating seasonal ingredients to enhance culinary offerings.
• Oversaw kitchen operations, ensuring compliance with health and safety standards.
• Trained and mentored junior chefs, fostering skill development and teamwork.
• Developed innovative recipes that received positive feedback from patrons.
• Managed inventory systems, reducing waste through effective stock management practices.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

• Prepared and cooked various dishes according to menu specifications and food safety standards.
• Collaborated with kitchen team to ensure timely service and efficient workflow during peak hours.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Maintained well-stocked stations with supplies and spices for maximum productivity.

• Boosted employee morale through positive attitude, willingness to assist others when needed.
• Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.

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