Brenda Vega
Bristol,United States
Summary
Lead Chef seeking to explore opportunities and increase level of education or Managment title to expand my knowledge and exceed in helping others succeed.
Overview
22
22
years of professional experience
Work History
Catering
Common Pub and Grille
01.2018 - Current
- Assist with executing catered events and busy days at the restaurant when needed and when available
Lead Chef
Roger Williams University
10.2002 - Current
- Managed inventory control systems to reduce waste and maintain optimal stock levels for daily operations.
- Organized team-building activities for staff members to promote camaraderie and strengthen workplace
- Streamlined communication between front-of-house staff members and the kitchen team, improving order accuracy rates.
- Fostered an inclusive work environment where employees from diverse backgrounds felt valued.
- Enhanced culinary quality by developing innovative recipes and refining existing menu items.
- Ensured adherence to food safety regulations by implementing strict sanitation protocols within the kitchen environment.
- Demonstrated exceptional leadership skills while supervising a team of chefs and kitchen staff members during peak service hours.
- Increased customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Collaborated with management to develop seasonal menus, considering guest preferences and market trends.
- Assisted with marketing efforts through participation in local events such as cooking demonstrations and charity fundraisers, raising brand awareness within the community.
- Reduced staff turnover through effective training, mentoring, and performance evaluations.
- Evaluated employee performance regularly to provide constructive feedback, acknowledging strengths and identifying areas for improvement.
- Mentored junior chefs, promoting skill development and fostering a collaborative work environment.
- Optimized kitchen workflow by designing efficient workstation layouts and equipment placement.
- Improved kitchen efficiency by implementing streamlined processes for food preparation and plating.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Modernized work processes to reduce guest wait times and boost daily output.
- Assisted with menu development and planning.
- Modified recipes to accommodate dietary restrictions and allergies.
Waitress
Stacy's Diner
10.2004 - 09.2005
Prep Cook
The Chanler Hotel, Spiced Pear Restaurant
06.2004 - 09.2004
- I prepared and cooked to order for a prix fixe menu as well as a tasting menu, also was in charge of cooking to order for the outside bistro which was more family style
- Organization, Creative, Artistic, Time Management, Cleanliness
Education
Some College Coursework Completed - Business Management
Roger Williams University
Bristol, Rhode Island05.2019
Associate Degree - Culinary Arts
Johnson & Wales University
Providence, Rhode Island01.2006
Skills
- Experience in front of the house and back of the house
- Cooking
- Business Management
- Training
- Retail
- Problem Solving
- Time Management
- Ordering
- Organization Skills
- Knowledge and skill for every area within Roger Williams Dining
- Catering and Events
- Leadership and Inspiration
Workauthorization
I am authorized to work in the following countries: United States
Personal Information
Title: Chef
Timeline
Catering
Common Pub and Grille
01.2018 - Current
Waitress
Stacy's Diner
10.2004 - 09.2005
Prep Cook
The Chanler Hotel, Spiced Pear Restaurant
06.2004 - 09.2004
Lead Chef
Roger Williams University
10.2002 - Current
Some College Coursework Completed - Business Management
Roger Williams University
Associate Degree - Culinary Arts
Johnson & Wales University
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