Summary
Overview
Work History
Education
Skills
Timeline
Generic

Brian Kirpan

Garwood,NJ

Summary

Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.

Overview

17
17
years of professional experience

Work History

Executive Chef

BK Private Dining and Catering
Scotch Plains, NJ
05.2014 - Current
  • Created daily specials based on seasonal ingredients and customer feedback.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Implemented and maintained excellent service to achieve guest satisfaction.
  • Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
  • Collaborated with suppliers to source high-quality ingredients at competitive prices.
  • Planned weekly production schedules to maximize efficiency while minimizing waste.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Coordinated with front-of-house staff regarding reservations and table management.

Executive Chef

North Jersey Country Club
Wayne, NJ
06.2010 - 07.2014
  • Ensured adherence to food safety and sanitation protocols to minimize germ transmission.
  • Cultivated strong relationships with local farmers to source fresh produce for menu offerings.
  • Established schedules and staffing requirements for efficient meal preparation and plating.
  • Monitored meals for optimal temperature and visual presentation.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Designed innovative dishes that incorporated global flavors into traditional cuisine.
  • Monitored quality, presentation and quantities of plated food across line.
  • Established a culture of safety in the kitchen by enforcing strict safety protocols.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Ensured compliance with health department regulations by implementing proper sanitation procedures.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Implemented and maintained excellent service to achieve guest satisfaction.

Executive Chef

Anglers and Wranglers BBQ
Bethlehem, PA
04.2008 - 02.2010
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Monitored meals served for temperature and visual appeal.
  • Maintained excellent relationships with local farmers to secure fresh produce for menu items.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Distributed food to service staff for prompt delivery to customers.
  • Provided guidance and support for Sous Chefs during peak service hours.
  • Established a culture of safety in the kitchen by enforcing strict safety protocols.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Analyzed customer feedback data to improve existing recipes or create new ones.
  • Checked quality of food products to meet high standards.

Education

Associate of Arts - Culinary

Culinary Institute of America
Hyde Park, NY
10-2002

Skills

  • Menu creation and recipe development
  • Food safety and kitchen safety
  • Inventory and cost management
  • Supplier negotiation and procurement
  • Customer service and support
  • Staff training and management
  • Time management and production planning
  • Team leadership and collaboration
  • Batch cooking and meal preparation
  • Problem-solving skills and abilities
  • Catering and event coordination
  • Seafood preparation and knife skills

Timeline

Executive Chef

BK Private Dining and Catering
05.2014 - Current

Executive Chef

North Jersey Country Club
06.2010 - 07.2014

Executive Chef

Anglers and Wranglers BBQ
04.2008 - 02.2010

Associate of Arts - Culinary

Culinary Institute of America

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Brian Kirpan