Brian Mahaffey
Atlanta,GA
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity in high-volume, fast-paced operations. Experienced with most cuisines, sourcing ingredients, controlling budgets and boosting restaurant profiles. Gifted professional with undeniable talents. Passionate in creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment. Forward-thinking professional offering more than 20 years of experience working in fast-paced kitchens. Skilled at staying focused and efficient in high-stress situations and maintaining calmness in busy times. Excellent and proven culinary skills in steady food flows to ensure consistency and quality. Talented Restaurant Cook considered expert in baking, grilling, frying and sautéing. Friendly, helpful chef with a prompt nature and willingness to work a flexible schedule. Versatile chef that is able to transform operations into successful enterprises. Motivational leader and problem solver. Adept at overcoming challenges and streamlining operations.
Overview
10
10
years of professional experience
Work History
Chief Director Of Operations
RedRum Jerky Co
Sharpsburg, GA
04.2019 - 09.2019
- Set overall vision and provided team leadership
- Contributed to the design and implementation of overall corporate documentation standards, numbering conventions and templates
- Prepared reports by collecting, analyzing and summarizing information
- Provided supportive link between external customers and internal operations
- Sought out and engaged with customers to drive sales and service using suggestive selling
- Monitored key dates to ensure information is obtained by deadlines
- Greeted clients and guests professionally and courteously to cultivate and maintain welcoming atmosphere
- Devoted special emphasis to punctuality and worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately
- Properly handled and stored food to eliminate illness and prevent cross-contamination
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Scheduled and received food and beverage deliveries, adhering to food cost and budget
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
AM Chef
Revolution
Peachtree City, GA
12.2018 - 05.2019
- Cultivated positive relationships with vendors to source best ingredients at best prices
- Maintained well-organized mise en place to keep work efficient and consistent
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Planned and directed high-volume food preparation in fast-paced environment
- Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
- Supervised and enhanced work of a 3 person team producing more than 50 plates per day
- Mentored more than 3 kitchen staff members at all levels to prepare each for demanding roles
- Acted as head chef when required to maintain continuity of service and quality
- Disciplined and dedicated to meeting high-quality standards
- Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenues
- Evaluated inventory levels on weekly basis and placed orders to restock all items before supplies ran out
Cook
RPM
Newnan, GA
02.2018 - 02.2019
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Adjusted established recipes to remove allergens or alter tastes for customer desires
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction
- Ordered and received products and supplies to stock kitchen areas
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination
- Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
- Planned promotional menu additions based on seasonal pricing and product availability
- Verified proper portion sizes and consistently attained high food quality standards
- Recommended menu items for new dish development, holidays, special events and promotions
- Assisted chef with planning easy but elegant appetizers to spark customer interest
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
- Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering
- Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot
- Enhanced and maintained central standardized recipe and ingredient repository, including nutritional and cost information
Lead Cook
Taco Mac Restaurant Group
Newnan, GA
03.2017 - 09.2018
- Took over line positions in event of emergency
- Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation systems
- Produced over 100 dishes per day and maintained near-perfect customer satisfaction scores
- Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot
- Transitioned between lunch and dinner service by properly communicating between shifts
- Prepared items like bacon ahead of time to promote efficiency in dish garnishing
- Collaborated with management and servers to collect information about specific customer desires and dietary needs
- Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage
- Taught kitchen staff safety protocols and restaurant standards
- Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency
- Delegated jobs within kitchen depending on restaurant traffic and employee skill
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
- Supervised line cooks to monitor food safety and order accuracy
- Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
- Adjusted established recipes to remove allergens or alter tastes for customer desires
Cook
O'Charley's Restaurant
Fayetteville, GA
09.2009 - 04.2017
- Prepared estimated 50-75 orders simultaneously during peak dinner periods with 99% accuracy rate, maximizng customer satisfaction and repeat business
- Prepared cooking supplies, ingredients and workstations when opening and closing kitchen daily
- Mentored staff in expectations and parameters of kitchen goals and daily work
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination
- Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering
- Met production requirements for all aspects of banquet and outlet desserts
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
- Ordered and received products and supplies to stock kitchen areas
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees
- Enhanced and maintained central standardized recipe and ingredient repository, including nutritional and cost information
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
- Verified proper portion sizes and consistently attained high food quality standards
- Produced over 100 dishes per day and maintained near-perfect customer satisfaction scores
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction
- Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations
- Led shifts while preparing food items and executing requests based on required specifications
- Engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for business
- Maintained smooth and timely operations in preparation and delivery of meals
- Assisted customers in placing special orders for large-scale events such as weddings and birthday parties
- Inspected completed dishes for best-in-class plating, aroma and food quality
- Prepared items like bacon ahead of time to promote efficiency in dish garnishing
- Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation
- Adjusted established recipes to remove allergens or alter tastes for customer desires
- Cleaned areas regularly to maintain sanitation and safety standards and streamline service flow
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation
- Baked consistent quality items by accurately mixing, dividing, shaping and proofing
- Adjusted meal portions based on costs, availability and planned recipes to optimize restaurant revenue
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Minneapolis, MN04.2003
High School Diploma -
Marquette Senior High School
Marquette, MI06.1999
Skills
- Understanding of office operations
- Operations leadership
- Acknowledgment of customer needs
- Professional integrity
- Beautiful presentation of food
- Set up and breakdown of machines
- Forecasting and planning
- Kitchen equipment operation and maintenance
- Sanitation guidelines
- Workflow optimization
- Recipes and menu planning
- Performance assessments
- Food plating and presentation
- Signature dish creation
- Menu planning
- Food preparation
- Utensils and equipment
- Baking and broiling skills
- Vendor relations
- Employee training and development
- Food spoilage prevention
- Team leadership
- Food preparation and safety
- Order delivery practices
- Company quality standards
- Performance improvement
- Equipment maintenance
- New hire training
- Hospitality service expertise
- Food inventories
- Steady food flows
- Operations management
- Problem-solving
- Process improvements
- Made-to-order meals
- Fine-dining expertise
- Effective communications
- Safety oversight
- Goal development
- Ticket taking
- Retail display setup
- Sales strategics
- Inspection procedures
- Employee presentations
- Staff supervision
- Hiring and training
- Menu development
- Testing and grading
- Food station setup
- Menu presentation
- Kitchen organization
- Team management
- Logistics management
- Product organization
Photography
I am a talented photographer with an eye to see the world that most people don't get to enjoy. I have a portfolio of over 100 photos profiling my talents and skills from food, people and scenery. I have had over 20 photos printed in publication on websites and magazines. I look at the world different than most people.
Timeline
Chief Director Of Operations
RedRum Jerky Co
04.2019 - 09.2019
AM Chef
Revolution
12.2018 - 05.2019
Cook
RPM
02.2018 - 02.2019
Lead Cook
Taco Mac Restaurant Group
03.2017 - 09.2018
Cook
O'Charley's Restaurant
09.2009 - 04.2017
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts
High School Diploma -
Marquette Senior High School
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