Brenda L Ogando
Atlanta,GA
Summary
High-energy culinary professional bringing exceptional leadership and planning abilities. Dedicated to improving team performance and meeting high standards for taste and presentation. Results-oriented and hardworking with excellent skills and focused mentality.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Executive Chef
Oliva Restaurant Group
Atlanta , GA
08.2022 - Current
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Controlled labor costs through effective use of staff scheduling techniques.
Kitchen Manager/Owner/Operator
Rico Rico Latin Kitchen
Atlanta, Georgia
09.2020 - 08.2022
- Led startup and creation of operational procedures and workflow planning.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Prepared recipes, menu cycles and portion sizes within restaurant budgets.
- Administered finances and led business operations by running payroll, making bank deposits and analyzing income and expenses to maintain cost-effective operations.
- Managed food preparation, guest interaction, quality control and customer relations.
- Worked closely with front-end staff to assist customers.
Kitchen Hand/Server
Oliva Rest Group
Atlanta, GA
11.2019 - 03.2021
- Supported chefs in managing food preparation to achieve precise plating and presentation.
- Followed recipes and customer requests to prepare meals.
- Communicated with hosts, bussers and kitchen staff to prepare for and serve customers.
- Carried food orders to specific restaurant tables and served guests.
- Maintained knowledge of menu items, ingredients and preparation methods to assist guests with menu selection.
- Maintained knowledge of bar and menu options to prepare drinks and make food recommendations.
Chef De Cuisine
Curio Collection Hilton Hotel
Atlanta, GA
06.2019 - 11.2019
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Worked closely with other chefs and cooks and provided hands-on training and teaching.
- Supervised food production to ensure quality standards were met.
- Ordered supplies and equipment when necessary.
- Developed strategies to increase efficiency in the kitchen.
- Ensured compliance with food safety regulations.
Chef De Cuisine
Sheraton Hotel Atlanta
Atlanta, GA
09.2016 - 05.2019
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored quality, presentation and quantities of plated food across line.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
Kitchen Supervisor
Ritz Carlton Buckhead
Atlanta, GA
02.2015 - 09.2016
- Oversaw food preparation, production and presentation according to quality standards.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Developed and standardized new recipes to diversify kitchen offerings.
Line Cook
Ritz Carlton San Juan
San Juan, PR
05.2011 - 09.2015
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Stocked and restocked kitchen supplies as needed.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
Server/Food and Beverage Assistant
Oof Restaurants
San Juan , Puerto Rico
02.2004 - 06.2011
- Greeted customers, answered questions and recommended specials to increase profits.
- Implemented safe working policies and food handling while maintaining impeccable service.
- Trained new employees on restaurant procedures and plating techniques.
- Developed rapport with guests and assisted in generating repeat business by providing exceptional customer service.
- Tabulated sales to reconcile with cash, checks and credit card transactions to close out cart daily.
- Tracked deliveries of products and replenished storage area to keep inventory well-stocked.
Education
Bachelor of Arts - Restaurant And Culinary Management
International School of Hospitality
Carolina, PR05.2013
Skills
- Staff training and development
- Profit and loss analysis
- Food safety understanding
- Menu development
- Inventory Control
- Recruitment and Onboarding
- Purchasing
- Staff Scheduling
- Budgeting and Cost Control
Certification
- Serve Safe Training - 2020
Timeline
Executive Chef
Oliva Restaurant Group
08.2022 - Current
Kitchen Manager/Owner/Operator
Rico Rico Latin Kitchen
09.2020 - 08.2022
Kitchen Hand/Server
Oliva Rest Group
11.2019 - 03.2021
Chef De Cuisine
Curio Collection Hilton Hotel
06.2019 - 11.2019
Chef De Cuisine
Sheraton Hotel Atlanta
09.2016 - 05.2019
Kitchen Supervisor
Ritz Carlton Buckhead
02.2015 - 09.2016
Line Cook
Ritz Carlton San Juan
05.2011 - 09.2015
Server/Food and Beverage Assistant
Oof Restaurants
02.2004 - 06.2011
Bachelor of Arts - Restaurant And Culinary Management
International School of Hospitality
- Serve Safe Training - 2020
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