BRIAN SEVERIN
NEW CANEY,TX
Summary
Highly skilled Executive Sous Chef with experience in managing culinary teams, developing innovative menus, and ensuring top-quality dining experiences. Strengths include strong leadership skills, creativity in menu development, and proficiency in diverse cooking techniques. Noteworthy impact includes elevating restaurant reputation through culinary excellence and consistently meeting high standard of food safety and quality.
Overview
27
27
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
MARRIOTT HOUSTON NORTH
Houston, TX
11.2024 - Current
- Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
- Performed quality assurance checks on all finished products before they left the kitchen area.
- Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
Executive Sous Chef
PUTTSHACK USA INC.
HOUSTON, TX
10.2023 - 11.2024
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Oversaw the daily cleaning of all cooking surfaces, utensils, and equipment according to health codes.
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
Chef De Partie
HILTON DALLAS PLANO GRANITE PARK
PLANO, TX
01.2016 - 01.2024
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
Executive Sous Chef
THE LAURA HOTEL / HEI HOTEL
HOUSTON, TX
01.2021 - 10.2023
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
- Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
MULTI UNIT SOUS CHEF
OTG Management Inc.
Houston, TX
01.2018 - 12.2021
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Developed daily specials utilizing seasonal ingredients.
- Established standard procedures for plating presentations.
- Ensured food preparation and presentation met high standards of quality and sanitation.
Kitchen Manager
Bailey's Offshore Catering
Belle Chasse, LA
02.2012 - 01.2017
- Provided feedback during tasting sessions to help refine existing dishes or develop new ones.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
Kitchen Supervisor
Landry's Seafood
NEW ORLEANS, LA
01.2008 - 01.2012
- Provided guidance to junior chefs on complex cooking techniques.
- Ensured all kitchen staff adhered to food safety and sanitation regulations.
- Assisted with menu planning, budgeting and cost control processes in the kitchen.
SOUS CHEF
Smith and Wollensky Steak House
NEW ORLEANS, LA
01.1998 - 12.2008
- Trained new hires in proper cooking techniques and recipes.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Ensured food preparation and presentation met high standards of quality and sanitation.
Education
SCLAFANI'S COOKING SCHOOL INC
Metairie, LA01-1993
Skills
- Kitchen management
- Special event catering
- Recipe creation
- Food presentation
- Waste reduction
- Kitchen staff management
- Staff scheduling
- Kitchen operations oversight
- Team leadership
- Food safety
- Sanitation standards
- Cost control
- Menu development
- Culinary techniques
- Banquets and catering
- BOH operations
Certification
- CITY OF HOUSTON FOOD MANAGER CERTIFICATION PROGRAM - Cert. No. 261102 Exp.:06/06/2025
- TEXAS ALCOHOLIC BEVERAGE COMMISSION - Cert. No. 9656460 Exp.: 08/25/2025
References
References available upon request.
Timeline
Executive Sous Chef
MARRIOTT HOUSTON NORTH
11.2024 - Current
Executive Sous Chef
PUTTSHACK USA INC.
10.2023 - 11.2024
Executive Sous Chef
THE LAURA HOTEL / HEI HOTEL
01.2021 - 10.2023
MULTI UNIT SOUS CHEF
OTG Management Inc.
01.2018 - 12.2021
Chef De Partie
HILTON DALLAS PLANO GRANITE PARK
01.2016 - 01.2024
Kitchen Manager
Bailey's Offshore Catering
02.2012 - 01.2017
Kitchen Supervisor
Landry's Seafood
01.2008 - 01.2012
SOUS CHEF
Smith and Wollensky Steak House
01.1998 - 12.2008
SCLAFANI'S COOKING SCHOOL INC
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