Brittney Sanchez
Rialto,CA
Summary
High-performing Chef offering 7 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times Adaptable and enterprising with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Sous Chef
Whiskey Cake Kitchen & Bar
02.2023 - 05.2024
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Mentored shift leads and provided constructive feedback for professional growth.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
Kitchen Manager
Moonshine Bar and Grill
05.2022 - 02.2023
- In charge of ordering, inventory, and establishing par/prep levels
- Cooked and prepared all menu items following standardized recipes
- Ensured food quality standards are upheld
- Stock and maintain sufficient levels of food on the line
- Ensured that the kitchen operated in a timely way that meets our quality standards
- Followed health code compliance and sanitation standards
- Made sure that the kitchen is properly cleaned on a regular schedule
- Ensured food is disposed of appropriately
- Ensured that the company's standards are upheld
- Restocked and replenish kitchen inventory and supplies
- In charge of scheduling, labor management, cost control.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
Executive Pastry Chef
Hayley Cakes and Cookies
12.2021 - 05.2022
- Direct the creation and preparation of all baked goods
- Manage, train and coach pastry team
- Adhere to set recipes, taste test for quality assurance
- Ensure all pastries are uniform and up to standard
- Source and select necessary ingredients
- Mange foods costs and inventory
- Stay current and informed of useful culinary trends
- Organize tastings to test out new items
- Adhere to all sanitation, safety, and food preparation laws
- In charge of scheduling, labor management, cost control.
Chef de Cuisine
District Kitchen + Cocktails
04.2019 - 12.2021
- In charge of ordering, inventory, and establishing par/prep levels
- Cooked and prepared all menu items following standardized recipes
- Ensured food quality standards are upheld
- Stock and maintain sufficient levels of food on the line
- Ensured that the kitchen operated in a timely way that meets our quality standards
- Followed health code compliance and sanitation standards
- Made sure that the kitchen is properly cleaned on a regular schedule
- Ensured food is disposed of appropriately
- Ensured that the company's standards are upheld
- Restocked and replenish kitchen inventory and supplies
- In charge of scheduling, labor management, cost control
- Trained and developed chefs.
Line Cook
Bear Springs Hotel
05.2018 - 04.2019
- Assisted in developing and creating the menu for this new hotel
- Part of the opening team
- Pantry, fry, saute, and grill
- Prepare items for the line from scratch
- Plating and expo experience
- Stock and maintain sufficient levels of food products at line stations
- Maintain kitchen to meet or exceed Health Department standards for cleanliness, food handling and sanitation.
Line Cook
The State
10.2017 - 05.2018
- Pantry, fry, saute, and grill
- Prepare items for the line from scratch
- Plating and expo experience
- Stock and maintain sufficient levels of food products at line stations
- Maintain kitchen to meet or exceed Health Department standards for cleanliness, food handling and sanitation.
Line Cook (Externship)
The Mission Inn Hotel & Spa
07.2017 - 10.2017
- Pantry, Saute, Fry
- Prep items to be used for the Line
- Plating and expo experience
- Stock and maintain sufficient levels of food products at line stations
- Maintain kitchen to meet or exceed Health Department standards for cleanliness, food handling and sanitation.
Line Cook
Oasthouse Kitchen + Bar
04.2017 - 07.2017
- Cook, fry and pizza oven
- Plating and expo experience
- Stock and maintain sufficient levels of food products at line stations
- Maintain kitchen to meet or exceed Health Department standards for cleanliness, food handling and sanitation.
Cook
Bullfight
10.2016 - 04.2017
- Prep food items to be used on line
- Perform line cook duties in pantry
- Stock and maintain food items at line stations
- Maintain kitchen to meet or exceed Health Department standards for cleanliness, food handling and sanitation.
Education
Associate in Culinary Arts -
Auguste Escoffier School of Culinary Arts-Austin
Austin, TX08.2017
Skills
- Hiring, Training, and Development
- Inventory Management
- Cost Control
- Purchasing
- Kitchen Management Experience
- Menu development
- Sanitation Standards
- Allergy awareness
- Staff Scheduling
- Food Safety
- Food Preparation
- Employee Orientation
Certification
- Food Protection Manager certificate, exp. 09/13/2027
Languages
Spanish
Native or Bilingual
Timeline
Sous Chef
Whiskey Cake Kitchen & Bar
02.2023 - 05.2024
Kitchen Manager
Moonshine Bar and Grill
05.2022 - 02.2023
Executive Pastry Chef
Hayley Cakes and Cookies
12.2021 - 05.2022
Chef de Cuisine
District Kitchen + Cocktails
04.2019 - 12.2021
Line Cook
Bear Springs Hotel
05.2018 - 04.2019
Line Cook
The State
10.2017 - 05.2018
Line Cook (Externship)
The Mission Inn Hotel & Spa
07.2017 - 10.2017
Line Cook
Oasthouse Kitchen + Bar
04.2017 - 07.2017
Cook
Bullfight
10.2016 - 04.2017
Associate in Culinary Arts -
Auguste Escoffier School of Culinary Arts-Austin
- Food Protection Manager certificate, exp. 09/13/2027
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