Summary
Overview
Work History
Education
Skills
Timeline
Generic

Brenda Vega

Bristol

Summary

Experienced with managing high-volume kitchen operations and ensuring top-quality food production. Utilizes leadership skills to motivate culinary teams and maintain seamless kitchen workflows. Track record of creating innovative dishes that enhance dining experience while upholding strict health and safety standards.

Overview

23
23
years of professional experience

Work History

Executive Sous Chef

Roger Williams University
11.2024 - Current
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Evaluated employee performance regularly providing guidance towards improvement as necessary.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • 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.
  • Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
  • Maintained high standards of food presentation by supervising plating techniques during service hours.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
  • Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
  • Organized special events and catering services, showcasing culinary expertise to a wider audience.
  • Mentored junior chefs and provided constructive feedback for professional growth.

Catering

Common Pub and Grille
01.2018 - Current
  • Assisted with catering orders, ensuring accurate fulfillment within specified timeframes for increased customer satisfaction.
  • Supported catering staff with food preparation, presentation, and replenishment for a smooth event flow.

Lead Chef

Roger Williams University
10.2002 - Current
  • Lead Chef oversee multiple open kitchens/ Pizza, grill, Mongolian wok, deli, salad bar, prep, ordering produce, cover shifts, assist with menu's staff is almost 100 We serve up to 1600 students per meal and have done catered events up to 3500 Batch cooking everything from scratch

Waitress

Stacy's Diner
10.2004 - 09.2005

prep cook for prix fixe menu

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.

Education

Associate of Science - Culinary Arts

Johnson & Wales University
Providence, RI
01-2006

Skills

  • Kitchen management
  • Menu development
  • Sanitation standards
  • Allergy awareness
  • Waste reduction
  • Special event catering
  • Culinary techniques
  • Forecasting and planning
  • Safe food handling
  • Kitchen operations oversight
  • Team leadership

Timeline

Executive Sous Chef

Roger Williams University
11.2024 - Current

Catering

Common Pub and Grille
01.2018 - Current

Waitress

Stacy's Diner
10.2004 - 09.2005

prep cook for prix fixe menu

The Chanler Hotel, Spiced Pear Restaurant
06.2004 - 09.2004

Lead Chef

Roger Williams University
10.2002 - Current

Associate of Science - Culinary Arts

Johnson & Wales University

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Brenda Vega