Brian Schwall
Elizabeth,NJ
Summary
Organized individual possessing excellent memorization and communication skills. Proficient in preparing raw food and ingredients. Detail-oriented professional with superior knife skills and strong sense of taste and smell. Handles criticism well and quickly learns from challenges. Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard. Motivated kitchen leader offering dedicated experience in food preparation. High standards for taste and quality with expertise maintaining profitable margins. Superior communication and leadership skills.
Overview
17
17
years of professional experience
Work History
Lead Line Cook/Roundsman
Restaurant Associates
09.2018 - Current
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Maintained spotless and tidy dining area by throwing away food wrappers on tables, emptying trash receptacles and cleaning floors during slow periods.
- Checked food temperature regularly to verify proper cooking and safety.
- Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Executive Chef, Littletown Social/Village Pourhous
Funbars
08.2014 - 09.2018
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Developed close relationships with suppliers to source best ingredients.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Gained strong leadership skills by managing projects from start to finish.
- Paid attention to detail while completing assignments.
Server,
TGI Friday’s
06.2012 - 07.2014
- Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.
- Developed strong rapport with regular customers through genuine hospitality efforts leading to repeat business.
- Set positive tone for entire dining experience as first point of contact for incoming guests.
- Checked guests' identification before serving alcoholic beverages.
- Assisted in training new hires, providing guidance on restaurant standards and best practices.
- Resolved customer complaints promptly and professionally to maintain positive reputation.
- Addressed customer complaints or concerns professionally, ensuring swift resolution and maintaining positive relationships.
- Cultivated warm relationships with regular customers.
- Worked with POS system to place orders, manage bills, and handle complimentary items.
- Worked well in a team setting, providing support and guidance.
- Provided professional services and support in a dynamic work environment.
Deli Manager,
Wagner College
04.2010 - 06.2013
- Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
- Reviewed pricing and ordered food ingredients, kitchen appliances, and supplies.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Reduced food waste by closely monitoring product freshness and implementing proper rotation practices.
- Trained, supervised and evaluated deli staff to align compliance with health and safety regulations.
- Organized and oversaw food service training to educate employees on resetting tables, relaying orders to cooks and upselling food and beverages.
- Monitored food inventory and supplies to prevent waste.
- Trained new team members on deli procedures, ensuring consistency in product quality and service levels.
- Monitored food preparation, production, and plating for quality control.
- Developed special promotions to increase revenues.
- Streamlined deli operations through effective scheduling, inventory management, and staff training.
- Created enticing deli displays that showcased featured products and attracted customers to the department.
- Developed pricing strategies to maximize profits while maintaining customer satisfaction.
- Set and oversaw weekly and special event menu plans.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Maintained an organized workspace, facilitating efficient workflow and reduced preparation time.
- Managed supply chain functions for deli supplies, ingredients and merchandise.
- Served consistent portions following recipes and control standards.
- Self-motivated, with a strong sense of personal responsibility.
Lead Line Cook,
Flix International
02.2007 - 03.2010
- Identified inefficiencies leading to improved productivity.
- Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
- Optimized inventory management by conducting regular audits of stock levels and submitting accurate orders for necessary supplies.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Maintained spotless and tidy dining area by throwing away food wrappers on tables, emptying trash receptacles and cleaning floors during slow periods.
- Provided excellent customer service by taking orders, answering questions and responding to customer complaints.
- Excellent communication skills, both verbal and written.
- Worked well in a team setting, providing support and guidance.
- Handled portion control activities according to specified instructions provided by chef.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Strengthened communication skills through regular interactions with others.
- Gained strong leadership skills by managing projects from start to finish.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Worked flexible hours across night, weekend, and holiday shifts.
- Proven ability to learn quickly and adapt to new situations.
- Demonstrated leadership skills in managing projects from concept to completion.
- Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.
Education
Commercial Cooking & Catering (plus Externship) - Staples, Sanitation, Catering, Butchery, Pastry
Educational Training Institute
New York, NY03.2003
Skills
- Quality Control
- Flambéing expertise
- Stock Rotation
- Product Rotation
- Cooking
- Food Preparation
- Culinary expertise
- Food Storage Procedures
- Kitchen equipment sanitation
- Menu Planning
- Equipment Maintenance
- High-Volume Production
- Head Chef Collaboration
- Cooking techniques
- Crew training
- Food presentation talent
- Frying
- Deep Fryer Operation
- Sanitation Practices
- Specialty Food Preparation
- Grill management
- Vendor liaison
- Kitchen Sanitation
- Food rotation
- Math Skills
- Garnishing Techniques
- Team Coordination
- Food and Beverage Service
- Food inspection
- Portion Management
- Pastry Skills
- Knife Skills
- Inventory Management
- Soda Syrup Replacement
- Kitchen Station Setup
- Following cooking methods
- Collaboration and Teamwork
- Company Policies and Procedures
- Entree Preparation
- Recipe Adaptation
- Effective Planning
- Plates presentation
- Baking and broiling skills
- Food presentation
- Grilling
- Recipe creation
- Quality Assurance
- Cleaning and organization
- Cost Reduction
- Line Management
- Menu development
- Food safety knowledge
- Time Management
- Food Allergen Safety
- Grilling Techniques
- Supply Ordering
- Appetizer Preparation
- Kitchen set up
- Menu Item Memorization
- Professional Attitude
- Food Storage
- Order Preparation
- Food assembly
- Cash Handling
- Kitchen Equipment Management
- Safe Food Handling
- Ingredient Preparation
- Staff Coordination
- Operations Management
- Garnishing
- Staff Training and Onboarding
- Attention to Detail
- Prepared Foods Plating
- Reliable and Responsible
- Adaptable and Flexible
- Food Cost Analysis
- Reliable and Trustworthy
- Inventory Control
- Food Safety
- Training Management
- Cleaning and sanitization
- Spoilage prevention
- Special Diets Knowledge
- Food Safety Standards
- Problem-Solving
- Ingredients measuring
- Portioning
- Baking Fundamentals
- Large Volume Cooking
- Meat Cutting
- Kitchen Operations
- Back of House Operations
- Recipe Adherence
- Workload Management
- Stocking and Replenishing
- Frying and sautéing
- Efficient multitasking
- Kitchen Organization
- Cash Register Operations
Timeline
Lead Line Cook/Roundsman
Restaurant Associates
09.2018 - Current
Executive Chef, Littletown Social/Village Pourhous
Funbars
08.2014 - 09.2018
Server,
TGI Friday’s
06.2012 - 07.2014
Deli Manager,
Wagner College
04.2010 - 06.2013
Lead Line Cook,
Flix International
02.2007 - 03.2010
Commercial Cooking & Catering (plus Externship) - Staples, Sanitation, Catering, Butchery, Pastry
Educational Training Institute
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