Brelynn Lee
Dallas,TX
Summary
Committed and engaging Executive Chef/ Pastry Chef bringing exceptional lecturing skills and expertise in Culinary. Gifted in engagement and guidance of students with 25 years in postsecondary education. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Adjunct Professor
Dallas Community College/ El Centro Campus
10.2023 - Current
- Certified Chef instructor in culinary and pastry
- Built relationships with students, mentoring on personal, professional and academic goals while providing coaching on effective study habits.
- Assessed students' progress and provided feedback to enhance learning.
- Taught Culinary courses, providing instruction to up to 20 undergraduate students.
- Created materials and exercises to illustrate application of course concepts.
- Worked with colleagues and administrators to create robust education programs.
Owner/Executive Chef
Cakes and Pastries
01.2010 - Current
- Event planning and catering
- Hire, train, and direct six cooks/chefs
- Plan menu, assure quality control and minimize waste
- Managed day-to-day business operations.
- Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
- Achieved financial growth with strategic planning, cost control measures, and targeted marketing efforts.
- Mixed, proofed, shaped, and baked dough for baguettes, bagels, and other bread
- 12 years' experience with baking for gluten-free, vegan, and alternative diets.
Chef/Trainer
The Plaza Edgemere
12.2022 - 02.2024
- Culinary manager over two kitchens and bake shop
- Delivered engaging and hands-on training sessions, enabling trainees to gain practical experience in various cooking styles.
- Managed 4 to 20 employees per day
- Monitored food production for quality, safety, and adherence to establishment standards.
Executive Chef
K Nation Group
03.2022 - 10.2022
- Prepared and delivered food for Statewide summer feeding program for over 10,000 children
- Managed kitchen and several staff members
- HR coordinator and trainer.
- Monitored food production to verify quality and consistency.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Fostered positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Modified recipes to accommodate dietary restrictions and allergies.
Exhibit Support Specialist
Addison Group
07.2021 - 02.2022
- Assist 75 customers and third parties daily with navigation and setup for trade shows and expos around the country.
- Maintained detailed documentation of support interactions, ensuring valuable insights are preserved for future reference and analysis.
- Created user accounts and assigned permissions.
- Delivered exceptional remote support services by leveraging advanced diagnostic tools and methodologies.
Sr. Loan Processor
OM Mortgage
07.2021 - 12.2021
- Assist Loan Officers with developing & maintaining relationship with all parties involved in transaction
- Improved interdepartmental communication by initiating regular meetings between key stakeholders involved in the lending process.
- Calculated debt-to-income ratios to determine maximum loan amounts and avoid overextending applicants.
- Verified credit histories, personal references and employment backgrounds for each applicant.
- Enhanced customer satisfaction with timely and accurate loan processing, maintaining clear communication throughout the process.
Customer Service Rep
Willis Towers Watson
06.2019 - 07.2020
- Assisted customers with billing, payments and selecting new medical plans for Medicare
- Assisted in problem-solving billing issues and payouts for FSA accounts for retirees.
- Developed rapport with customers through active listening skills, leading to higher retention rates and positive feedback from clients.
- Investigated and resolved accounting, service and delivery concerns.
- Increased efficiency and team productivity by promoting operational best practices.
- Cross-trained and backed up other customer service managers.
Customer Service Rep
iQor
09.2018 - 07.2019
- Dispatched roadside services via the insurance company request for their customers
- Mastered time management between the tow companies and customers.
- Handled customer inquiries and suggestions courteously and professionally.
- Participated in team meetings and training sessions to stay informed about product updates and changes.
- Exhibited high energy and professionalism when dealing with clients and staff.
- Managed timely and effective replacement of damaged or missing products.
CLAIMS PROCESSOR
Allstate
03.2016 - 05.2018
- Evaluated insurance policies and analyzed damages to determine coverage.
- Posted payments to accounts and maintained records.
- Verified client information by analyzing existing evidence on file.
- Handled escalated customer concerns regarding claim denials or delays with empathy and professionalism.
- Utilized specialized software to process incoming claims, enter data and generate reports.
- Collaborated with cross-functional teams to resolve complex claims issues efficiently and effectively.
General Manager
VKC Group Inc
01.2015 - 01.2016
- Expertly managed 15 staff and maintained appropriate staffing levels throughout shifts
- Baked consistent quality items by accurately mixing, dividing, shaping and proofing
- Successfully reduced the restaurant's annual food and labor costs by 8% through proper budgeting, scheduling and management of inventory
- Decorated and merchandised quality bakery goods
- Ordered and received bakery products and supplies
- Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
Assistant Executive Pastry Chef
Hilton Worldwide
10.2013 - 09.2014
- Cultivated relationships with suppliers to secure premium-quality ingredients at competitive prices.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Assisted in budget planning for the pastry department by forecasting ingredient needs and monitoring expenses closely throughout each fiscal quarter.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
- Implemented quality control measures to maintain consistent flavor profiles and presentation standards across all desserts.
- Supervised and enhanced work of 7-person team producing more than 1500 plates per day.
Sous Chef/Catering Chef
Compass Group/Texas Children's Hospital Pavilion for Women
09.2012 - 10.2013
- Expertly managed 50 staff and maintained appropriate staffing levels throughout shifts.
- Monitored food and labor costs to verify budget targets were met.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Planned and directed high-volume food preparation in fast-paced environment.
- Assisted with menu development and planning.
Sous Chef
Pastry Chef CENTRAL MARKET E Lovers Ln
04.2012 - 02.2013
- Prepared food items consistently and in compliance with recipes, portioning, cooking, and waste control guidelines
- Verified proper portion sizes and consistently attained high food quality standards
- Led shifts while personally preparing food items and executing requests based on required specifications
- Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy, and dry goods in appropriate storage rooms, walk-in refrigerator, freezer, or cooler
- Decorated and merchandised over 500 quality bakery goods daily
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation
- Recommended menu items to the Executive Chef for new dish development, holidays, special events, and promotions
- Mixed dough, scaled loaves of bread and cakes, and performed all baking duties
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
Financial Aid Advisor
CEC LE CORDON BLEU
01.2010 - 03.2012
- Managed files and intake paperwork for financial aid for students
- Processed unique financial aid profiles for undergrad and post-grad applications.
- Authored presentations and documentation for distribution to current and prospective students.
- Maintained computer and physical filing systems
- Developed standard operating procedures for all administrative employees
- Received, screened, and routed incoming calls.
- Communicated with prospective students to illustrate available financial aid opportunities.
Education
Ph.D. - Ph.D. Psychology
Chicago Professional School of Psychology
Dallas, TX01.2021
MBA - MA. Business Management ( Hotel , Restaurant, Hospitality)
Le Cordon Bleu
Scottsdale, AZ01.2014
Bachelor of Science - BA. Culinary and Patisserie and Baking
Le Cordon Bleu
Dallas, TX01.2012
High School Diploma -
Lakeview Centennial High School
Garland, TX03.1999
Skills
- Lecturing
- Course Development
- Learning tools and materials
- Differentiated Instruction
- Student Counseling
- Classroom Management
- Office experience
- Help Desk
- Event Planning
- Lecturing
Accomplishments
- Collaborated with team of 10 in the development of Mindful Eating for the Beloved Community. Through BCA Global.
Certification
- ServSafe
- Certified Treasury Professional
- Food Handler Certification
- NMLS
Affiliations
- BCA Global
- American Culinary Federation
- Skills USA
- Dare to Be a Healthy Nation
Timeline
Adjunct Professor
Dallas Community College/ El Centro Campus
10.2023 - Current
Chef/Trainer
The Plaza Edgemere
12.2022 - 02.2024
Executive Chef
K Nation Group
03.2022 - 10.2022
Exhibit Support Specialist
Addison Group
07.2021 - 02.2022
Sr. Loan Processor
OM Mortgage
07.2021 - 12.2021
Customer Service Rep
Willis Towers Watson
06.2019 - 07.2020
Customer Service Rep
iQor
09.2018 - 07.2019
CLAIMS PROCESSOR
Allstate
03.2016 - 05.2018
General Manager
VKC Group Inc
01.2015 - 01.2016
Assistant Executive Pastry Chef
Hilton Worldwide
10.2013 - 09.2014
Sous Chef/Catering Chef
Compass Group/Texas Children's Hospital Pavilion for Women
09.2012 - 10.2013
Sous Chef
Pastry Chef CENTRAL MARKET E Lovers Ln
04.2012 - 02.2013
Owner/Executive Chef
Cakes and Pastries
01.2010 - Current
Financial Aid Advisor
CEC LE CORDON BLEU
01.2010 - 03.2012
Ph.D. - Ph.D. Psychology
Chicago Professional School of Psychology
MBA - MA. Business Management ( Hotel , Restaurant, Hospitality)
Le Cordon Bleu
Bachelor of Science - BA. Culinary and Patisserie and Baking
Le Cordon Bleu
High School Diploma -
Lakeview Centennial High School
- ServSafe
- Certified Treasury Professional
- Food Handler Certification
- NMLS
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