Brooke Dennis
Leesburg,FL
Overview
16
16
years of professional experience
1
1
Certification
Work History
Grill Cook 3
Trilogy Orlando
09.2023 - Current
- Led a team of 5 line cooks in the preparation and execution of daily menu items, ensuring high-quality and timely service
- Trained new line cooks on proper cooking techniques, safety procedures, and kitchen protocols to maintain consistent quality standards.
Line Cook
The Monarch at Royal Highlands
09.2020 - 06.2022
- Prepared and cooked a variety of dishes according to recipes, quality standards, and presentation guidelines
- Managed food inventory and ensured proper storage and rotation of ingredients to minimize waste
- Maintained a clean and organized work station, following sanitation guidelines.
Assistant Manager
The Fork Cafe at Real Life Church
04.2016 - 03.2020
- Oversaw kitchen operations, including food preparation, cooking techniques, and plating presentations to consistently deliver exceptional dining experiences
- Collaborated with restaurant management team to develop seasonal menus that showcased local ingredients while meeting customer preferences
- Worked closely with front-of-house staff to coordinate timing of courses for optimal guest experience during busy service periods
Junior Sous Chef
Aureole
09.2013 - 04.2016
- Contributed to maintaining 1 Michelin star for the 10th year in a row at this seafood forward, French fine dining restaurant
- Expedited all lunch and dinner services, often upwards of 300 people
- Created prix fixe menus, rotating each week
- Dynamic link as between Executive Chef and as the umbrella of all other kitchen staff
- Resilient in working as both management and in rotation of the station of the kitchen
- Networked with varied purveyors, ensuring highest quality product for best cost
Junior Sous Chef
One If By Land, Two If By Sea
04.2011 - 09.2013
- Effectively trained and assisted new staff on proper restaurant guidelines
Culinary Intern
The Core Club
04.2009 - 08.2011
- Assisted in the preparation of 12 dishes per shift, including appetizers, entrees, and desserts.
- Gained hands on experience in culinary techniques, such as knife skills, sauce preparation, and plating.
- Contributed to the daily operations of a high-volume kitchen, producing necessary amount of food while minimizing waste.
- Ensured proper labeling, dating, and rotation of food products to maintain freshness and minimize waste.
Prep Cook
Apple Pie Bakery Cafe
09.2009 - 04.2011
- Prepared all savory items for on campus café, including pressure cooking, large production soup making, proper salad preparation and basic knife skills.
Education
Associate of Arts - Culinary Arts Management
Culinary Institute of America
Hyde Park, NY01.2011
Certification
ServSafe Food Handlers License
Timeline
Grill Cook 3
Trilogy Orlando
09.2023 - Current
Line Cook
The Monarch at Royal Highlands
09.2020 - 06.2022
Assistant Manager
The Fork Cafe at Real Life Church
04.2016 - 03.2020
Junior Sous Chef
Aureole
09.2013 - 04.2016
Junior Sous Chef
One If By Land, Two If By Sea
04.2011 - 09.2013
Prep Cook
Apple Pie Bakery Cafe
09.2009 - 04.2011
Culinary Intern
The Core Club
04.2009 - 08.2011
Associate of Arts - Culinary Arts Management
Culinary Institute of America
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