Brendan Ryan
Oakland,ME
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 20-year background in high-end restaurant industry. Passionate, spirited, skilled in building relationships and developing high-performing teams. A leader in delivery of excellent customer service. Dedicated to food safety, customer service best practices and quality food service.
Overview
17
17
years of professional experience
Work History
Catering Sous Chef
Bon Appetite, Compass Group
01.2021 - Current
- Maintained highest food quality standards regarding food inventory procedures, food storage and rotation.
- Train and manage kitchen staff on culinary techniques, food preparation, food safety, sanitation, food handling, and operation of equipment
- Assisted head chef with scheduling, training and professional development for team.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Performed as head chef to maintain team productivity and quality.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Maintained inventory levels and product ordering
- Developed delicious customized menu items for catered functions, delivering exceptional food and service for plated, buffet and family-style.
- Liaised closely with kitchen and front-of-house personnel.
Banquet Chef
Stonebridge Hotels
01.2018 - 09.2020
- Manage kitchen staff to prepare food items in accordance with recipes and standards for events
- Managed production of food for catered corporate and private events - Prepared banquets - buffets for up to 700,, plated dinners for up to 300
- Menu development - Worked with chef to complete dishes on schedule and in line with exacting presentation and taste standards.
- Scheduling
- Completed purchase orders to requisition food and equipment for upcoming events.
- Maintained strict standards for portion sizes and inventory management to consistently meet budget targets.
- Adhered to state and local health and safety regulations for food handling and sanitation.
Lead Event Chef
Footers Catering
03.2017 - 12.2017
- Consulted with executive chef to discuss banquet forecast and food selections for special functions.
- Food preparation for catering events -Prepared meals according to standard recipes and customer preferences.
- Manage kitchen staff for off site catering; office parties, weddings
- Reviewed quality and appearance of food to identify gaps in employees' knowledge and performance.
- Managed production of food for catered corporate and private events.
- Manage Set up, break down, clean up off-site catering events for up to 150mi from company's base of operations
- Managed lunch program for local private high school cafeteria
- Adhered to state and local health and safety regulations for food handling and sanitation.
Sous Chef
Affinity Gaming, Black Hawk
12.2016 - 03.2017
- Ordering for two venues
- Hiring
- Menu design - created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Monitored food products, driving quality, freshness and integrity.
- Daily Specials
- Assisted head chef with scheduling, training and professional development for team.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Managed kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Lead Line Cook
Cumberland Club
02.2013 - 05.2016
- Designed daily specials
- Assisted with seasonal menu design
- Organized banquets
Sous Chef
The Oxford Hotel
06.2012 - 12.2012
- Managed staff
- Trained kitchen workers on culinary techniques.
- Designed menus
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Monitored food products, driving quality, freshness and integrity.
- Prepared banquets up to 1000
Lead Line Cook
Plaza Grill
05.2009 - 03.2012
- Assisted with banquets for up to 1500
- Designed daily specials
- Assisted with seasonal menu design
- Responsible for new staff training
- Managed and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Assisted in food inventory and control while properly receiving and storing delivered items.
- Modified standard recipes to address customer requests for substitutions or allergen concerns.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Sauté Chef
Hurricane Kate's
05.2007 - 04.2009
- Menu design for seasonal menu specializing in world cuisine with emphasis on Thai, Indonesian, and French styles
- Managed kitchen staff
- Assisted with banquets up to 1000 and private dining up to 100
Education
GED -
Winslow
Maine06.2000
Associate of Science - History
College of The Redwoods
Eureka, CASkills
- Experience with Cater Tracks, Microsoft Office, Google Drive, and OMS
- ServSafe Certified, ServSafe Manager Certified
- Staff hiring and training
- Manage kitchen operations in accordance to company and standard guidelines
- Extensive experience in complex food operations and catering
- Menu Planning and recipe development - modified menus according to established guidelines
Additional Information
Steve Webber: Executive Chef, DoubleTree by Hiltom, Denver, CO. 720-936-4159
Joseph Brennan: Executive Chef, Cumberland Club, Portland ME. 207-749-5560
Steve Mackey: Chef, Bon Appetite, 585-730-1443, steve.mackey@cafebonappetite.com Philippe Chin: Executive Chef, Bon Appetite, 808-866-7677 philippe.chin@cafebonappetite.com
Timeline
Catering Sous Chef
Bon Appetite, Compass Group
01.2021 - Current
Banquet Chef
Stonebridge Hotels
01.2018 - 09.2020
Lead Event Chef
Footers Catering
03.2017 - 12.2017
Sous Chef
Affinity Gaming, Black Hawk
12.2016 - 03.2017
Lead Line Cook
Cumberland Club
02.2013 - 05.2016
Sous Chef
The Oxford Hotel
06.2012 - 12.2012
Lead Line Cook
Plaza Grill
05.2009 - 03.2012
Sauté Chef
Hurricane Kate's
05.2007 - 04.2009
GED -
Winslow
Associate of Science - History
College of The Redwoods
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