Brett Baker

• Acted as head chef when required to maintain continuity of service and quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings.
• Mentored kitchen staff to prepare each for demanding roles.
• Played key roles in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Implemented proper cleaning procedures, ensuring safe and sanitary kitchen workspace compliant with health department regulations.
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately with team members.
• Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
• Collaborated with staff members to create meals for large banquets.
• Maintained up-to-date knowledge of current culinary trends and techniques.
• Monitored food and labor costs to verify budget targets were met.
• Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
• Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
• Reduced staff turnover rates through effective communication skills, creating supportive work atmosphere for all team members.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
• Monitored food production to verify quality and consistency.
• Assisted with menu development and planning.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Practiced safe work habits to avoid possible injury to self or other employees.
• Learned menu items produced by assigned station to achieve proper quantities.
• Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
• Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
• Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
• Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
• Ordered food and supplies used to prepare meals for 350 people.

Was culinary team responsible for the opening of four restaurants at the First National. Working hand in hand with Michelin Stared Chef Johnathan Benno designing menus and the wood fire pizzas/entree station. From wood selection to dough recipes.

• Managed inventory levels effectively, resulting in reduced food waste and cost savings.
• Planned and directed high-volume food preparation in fast-paced environment.
• Menu design.
• Training and maintaining quality standards.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in timely manner without sacrificing quality or presentation standards.
• Acted as head chef when required to maintain continuity of service and quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Mentored kitchen staff to prepare each for demanding roles.
• Played key roles in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Mentored junior kitchen staff, fostering collaborative work environment that improved overall team performance.
• Coordinated with vendors to order supplies and maintain high quality standards.
• Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
• Collaborated with staff members to create meals for large banquets.
• Monitored food and labor costs to verify budget targets were met.
• Introduced new culinary techniques, elevating overall skill levels and leading to more diverse menu offerings for guests.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Utilized culinary techniques to create visually appealing dishes.
• Disciplined and dedicated to meeting high-quality standards.

• Ran daily operations, trained and supervised staff at both restaurants.
• Ordering produce and preparing for nightly dinner service
• Off site banquets and catering, high profile weddings, fund raisers, private events, restaurant buyouts for Allen & Company 15 years experience.
• Menu design
• Opened Enoteca, Provisions and Town Square Tavern Restaurant with Chef/owner of Ketchum Grill, trained, and supervised staff, facilitated daily operations, private wine lunches and events.
• Acted as head chef when required to maintain continuity of service and quality.
• Ensured compliance with all health department regulations while maintaining 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.
• Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
• Promoted teamwork among kitchen staff, fostering 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.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Maintained high standards of food presentation by supervising plating techniques during service hours.
• Oversaw daily prep tasks ensuring timely completion while maintaining ingredient freshness.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in timely manner without sacrificing quality or presentation standards.
• Acted as head chef when required to maintain continuity of service and quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for our establishment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Mentored kitchen staff to prepare each for demanding roles.
• Played key roles in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Mentored junior kitchen staff, fostering collaborative work environments that improved overall team performance.

Owner, menu design, ordering, training, daily operations

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
• Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within community.
• Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Monitored food production to verify quality and consistency.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Disciplined and dedicated to meeting high-quality standards.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Implemented successful cross-marketing strategies such as food and wine pairings.