Brian Septs
Baton Rouge,LA
Summary
Creative, energetic culinary professional, with a passion for food and exceptional cooking skills. 10+ years experience, a few listed below, in preparing and serving diverse foods. Works well in leadership roles in pressure settings. Service oriented with good multi-tasking, safety management and decision making skills.
Overview
11
11
years of professional experience
Work History
Head Chef
Mahoney's
01.2016
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Monitored line processes to maintain consistency in quality and presentation
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
- Maintained well organized mise en place to keep work efficient and consistent
- Created recipes and prepared advanced dishes
- Arranged for kitchen equipment maintenance and repair when needed
- Grilled meats and seafood to customer specifications
- Planned and delegated all facets of ingredient preparation
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Kept labor at or below 25% to support business profit targets.
Kitchen Manager/Chef
Doe's Eat Place
Baton Rouge, LA
01.2014 - Current
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Monitored line processes to maintain consistency in quality and presentation
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
- Maintained well organized mise en place to keep work efficient and consistent
- Created recipes and prepared advanced dishes
- Arranged for kitchen equipment maintenance and repair when needed
- Grilled meats and seafood to customer specifications
- Planned and delegated all facets of ingredient preparation.
Executive Chef
Rouj Creole
Baton Rouge, LA
07.2020 - 09.2021
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
Lead Line Cook
Cocha
01.2018 - 01.2020
- Created numerous items that were used on the seasonal menus and menus for private wine dinners
- Unloaded food supplies from distributor trucks to efficiently organize inventory
- Lead grill cook, cooking steaks, seafood and other food items to customer specifications
- Trained new staff on proper cooking techniques and kitchen protocols to meet recipes specifications
- Worked with a 2 man skeleton crew 30+ hours a week during the COVID-19 quarantine
- Offered vegetarian versions of frequently ordered entrees to appeal to health conscious customers.
Line Cook/ Saute'
Ruffino's
01.2016 - 01.2017
- Prepared identical items numerous times daily with consistent care, attention to detail and quality
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity
- Maintained well stocked stations with supplies and spices for maximum productivity.
Cook/Caterer
Bonnano's
01.2013 - 01.2014
- Set up and disassembled food service stations, equipment and furniture per contract specifications
- Designed catering menus containing ethnic food options to meet needs of diverse customer base
- Delivered catered food and supplies to facilities for on time set up
- Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise
- Created catering menus based upon client specifications, event type, dietary needs and budget
- Replenished banquet stations and verified temperatures and cleanliness of service areas.
Education
Degree in Advanced Culinary Arts -
Louisiana Culinary Institute
Baton Rouge, LA12.2013
Skills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Team Management
- Menu development
- Menu Planning
- Culinary expertise
- Food Safety Regulations
- Kitchen Operations
- Seasonal Menu Planning
- Leadership Qualities
Timeline
Executive Chef
Rouj Creole
07.2020 - 09.2021
Lead Line Cook
Cocha
01.2018 - 01.2020
Head Chef
Mahoney's
01.2016
Line Cook/ Saute'
Ruffino's
01.2016 - 01.2017
Kitchen Manager/Chef
Doe's Eat Place
01.2014 - Current
Cook/Caterer
Bonnano's
01.2013 - 01.2014
Degree in Advanced Culinary Arts -
Louisiana Culinary Institute