BRYAN HAMANN
St. Louis,US
Summary
Dynamic Executive Chef with nearly three decades of culinary excellence, notably at Aramark @ CitiMortgage. Mastered luxury-class food preparation, menu innovation, and event management through fifteen years at Four-Diamond hotels the Ritz-Carlton St. Louis and the Chase Park Plaza, significantly enhancing dining experiences. Excels in food safety, mentoring teams to peak performance, and driving operational efficiencies. Renowned for attention to detail and a strong work ethic, consistently exceeding employer expectations.
Overview
29
29
years of professional experience
1
1
Certification
Work History
Executive Chef
Charles F. Knight Executive Education & Conference Center
09.2024 - Current
- Planned and executed dynamic catering events for University faculty, alumni and student networks.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations, as well as third-party oversight operation.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant, catering operation and casual dining cafe.
- 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.
Executive Chef
Aramark @ CitiMortgage
09.2011 - 08.2024
- Managed multi-station cafe serving breakfast and lunch to a population of over 3000
- Monitored customer feedback regarding taste and presentation of dishes served
- Evaluated current trends in cuisine styles while keeping up with industry innovations
- Analyzed food, labor and overhead costs to assign menu pricing
- Trained kitchen associates on fundamentals of good cooking and excellent plate presentations
- Developed seasonal and promotional menus to increase sales
- Organized and managed catered events, ensuring quality food and service standards were met
- Created weekly schedules for staff and managed payroll
- Managed garde manger and banquet kitchens in execution of luxury-scale banquets events for up to 1,500 guests
- Developed new recipes, menus, and food concepts to promote sales
Banquet Event Sous Chef
The Chase Park Plaza
09.2005 - 09.2011
- Managed multi-station cafe serving breakfast and lunch to a population of over 3000
- Monitored customer feedback regarding taste and presentation of dishes served
- Evaluated current trends in cuisine styles while keeping up with industry innovations
- Analyzed food, labor and overhead costs to assign menu pricing
- Trained kitchen associates on fundamentals of good cooking and excellent plate presentations
- Developed seasonal and promotional menus to increase sales
- Organized and managed catered events, ensuring quality food and service standards were met
- Created weekly schedules for staff and managed payroll
- Managed garde manger and banquet kitchens in execution of luxury-scale banquets events for up to 1,500 guests
- Developed new recipes, menus, and food concepts to promote sales
Kitchen Supervisor
The Ritz-Carlton
05.1996 - 09.2005
- Supervised and coordinated activities of cooks and workers engaged in food preparation
- Developed and implemented creative menus for corporate events, utilizing seasonal ingredients and innovative presentation techniques
- Drafted employee schedules to accommodate staffing needs
- Maintained high levels of sanitation throughout the kitchen area by enforcing cleanliness standards among staff members
- Guided kitchen personnel in line cooking, food preparation and dish plating
- Supervised multiple kitchens over nine years at Four-Diamond luxury-class hotel
- Oversaw execution of numerous banquet events each day
- Trained new kitchen staff on proper food handling techniques, cooking methods, and sanitation procedures
- Conducted performance evaluations for kitchen staff members to identify areas of improvement or opportunities for growth
- Evaluated condition and cleanliness of kitchen areas, delegating tasks to meet company standards
Education
Bachelor's Degree - English
University of Missouri-St. Louis
St. Louis, MOSkills
- Food Safety
- Forecasting and planning
- Kitchen Operations Oversight
- Cost control
- Kosher operations
- Proficiency in MS PowerPoint
- Proficiency in MS Excel
- Proficiency in MS Word
- Luxury-class food preparation
- Luxury-class food presentation
- Recipes and menu development
- Strong Work Ethic
- Attention to Detail
- Proficient in navigating online systems
- Specialty food preparation processes
- Smoking
- Sous vide
- Sushi preparation
Certification
Servsafe Management certification
Timeline
Executive Chef
Charles F. Knight Executive Education & Conference Center
09.2024 - Current
Executive Chef
Aramark @ CitiMortgage
09.2011 - 08.2024
Banquet Event Sous Chef
The Chase Park Plaza
09.2005 - 09.2011
Kitchen Supervisor
The Ritz-Carlton
05.1996 - 09.2005
Servsafe Management certification
Bachelor's Degree - English
University of Missouri-St. Louis
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