Summary
Overview
Work History
Education
Skills
Timeline
Generic

Bryan Heinrich

Las Vegas,NV

Summary

Dynamic Chef De Cuisine with extensive experience at Las Vegas Convention Center, excelling in menu development and staff training. Proven track record of enhancing customer satisfaction through innovative recipe creation and quality control. Adept at inventory management, fostering a collaborative kitchen environment, and driving operational efficiency to maximize profitability.

Overview

30
30
years of professional experience

Work History

Chef De Cuisine

Las Vegas Convention Center
Las Vegas, NV
10.2023 - Current
  • Trained new hires in proper kitchen procedures.
  • Developed and implemented new menu items to meet customer needs.
  • Maintained a clean and organized kitchen environment.
  • Developed strategies to increase efficiency in the kitchen.
  • Planned menus based on seasonal availability of ingredients.
  • Resolved conflicts among team members quickly and effectively.
  • Determined portion sizes for all dishes served in the restaurant.
  • Supervised food production to ensure quality standards were met.
  • Monitored inventory levels and placed orders as needed.
  • Ensured compliance with food safety regulations.
  • Collaborated with front-of-house staff to ensure seamless service and customer satisfaction.
  • Tracked kitchen's inventory and ordered new food and supplies when needed.
  • Managed budget, labor, and direct operating expenses for operation.
  • Checked quality of food products to meet high standards.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.

Head Chef

Sickies Garage
Las Vegas, NV
01.2020 - 09.2023
  • Ensured compliance with health department regulations regarding hygiene and sanitation practices.
  • Organized kitchen staff to ensure efficient operations during peak service hours.
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Trained new kitchen staff in food safety regulations and proper cooking techniques.
  • Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
  • Planned and prepared food product orders to maintain appropriate stock levels.

Chef De Tournant

Guy Fieri's Vegas Kitchen & Bar
03.2019 - 01.2021
  • Organized and maintained all food storage areas, including dry goods, refrigerators, freezers and walk-ins.
  • Managed day-to-day operations of the kitchen during peak hours when head chef is not present.
  • Ordered necessary ingredients for production of meals according to established guidelines.
  • Monitored sanitation practices throughout the kitchen area to ensure compliance with government regulations.
  • Conducted regular performance reviews with subordinate employees, providing feedback as needed.
  • Performed daily checks of all kitchen equipment such as ovens, grills, stoves, ensuring they are functioning properly.

Room Chef

Station Casinos
Las Vegas, NV
09.2017 - 03.2019
  • Supervised team members during meal service to ensure accuracy of orders.
  • Resolved customer complaints regarding food quality or service issues.
  • Trained new chefs on proper cooking techniques and menu items.
  • Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
  • Managed daily operations of the kitchen including scheduling shifts for staff.
  • Planned menus, ordered supplies and managed kitchen staff.
  • Kept up to date with current culinary trends, as well as health and safety regulations.
  • Organized special events such as banquets or buffets requiring complex menus or decorations.
  • Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
  • Created weekly schedules for employees based on projected business volume.
  • Documented employee performance reviews in order to assess progress towards goals set out in training plans.
  • Adhered to budget guidelines when purchasing ingredients and equipment.

Part Owner-Chef

The Country Fair Market
Coeur D'Alene, ID
09.2010 - 08.2017
  • Maintained accurate records of inventory levels, customer orders, and purchase orders.
  • Oversaw daily operations of the business including accounting, payroll, sales, customer service, and human resources management.
  • Created strategic plans to ensure long-term success of the business.
  • Analyzed financial statements for accuracy and compliance with regulations.
  • Developed and implemented company policies and procedures for part ownership.
  • Negotiated contracts with suppliers to reduce costs while maintaining quality standards.
  • Assisted customers with special orders or requests for certain cuts of meat.

Sous Chef

Delmonico Steakhouse
Las Vegas, NV
01.2008 - 08.2010
  • Analyzed customer feedback to identify areas of improvement in service or product quality.
  • Resolved conflicts between kitchen staff members in an efficient manner.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Trained new hires in proper cooking techniques and recipes.
  • Assisted in menu development and recipe testing.
  • Supervised cooks and other kitchen personnel during meal services.
  • Performed weekly inspections of all equipment for safety compliance.
  • Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
  • Developed daily specials utilizing seasonal ingredients.
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Contributed to the successful execution of catered events from start to finish.
  • Created a positive work environment by encouraging teamwork among staff members.
  • Complied with all health department regulations regarding proper food handling methods.
  • Maintained accurate records for cost analysis purposes.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies.
  • Monitored inventory levels to ensure adequate supplies on hand.
  • Established standard procedures for plating presentations.
  • Collaborated with Executive Chef to create innovative dishes for special events.

Chef

Station Casinos
Las Vegas, NV
11.2005 - 12.2008
  • Adjusted seasonings of dishes according to customers' tastes.
  • Kept up to date with current culinary trends, as well as health and safety regulations.
  • Resolved customer complaints regarding food quality or service issues.
  • Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
  • Documented employee performance reviews in order to assess progress towards goals set out in training plans.
  • Checked quality of raw materials before use.
  • Inspected kitchen equipment for cleanliness and functionality prior to use.
  • Planned menus, ordered supplies and managed kitchen staff.
  • Maintained a clean work environment by adhering to sanitation policies and procedures.
  • Adhered to budget guidelines when purchasing ingredients and equipment.
  • Organized special events such as banquets or buffets requiring complex menus or decorations.
  • Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
  • Stored foods correctly using correct storage containers and labelling systems.
  • Developed creative ideas for special events or promotions involving food preparation or presentation.

Executive Sous Chef

San Remo Casino
Las Vegas, NV
06.2004 - 10.2005
  • 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.
  • Created cost-effective menus that increased customer satisfaction and profitability.
  • Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
  • Maintained accurate records of invoices related to food purchases for accounting purposes.
  • Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
  • Resolved conflicts between kitchen staff members and provided guidance as needed.
  • Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
  • Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
  • Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
  • Ensured compliance with local health department regulations by performing routine inspections.
  • Performed quality assurance checks on all finished products before they left the kitchen area.
  • Trained new employees in food safety and sanitation regulations.
  • Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
  • Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
  • Developed creative dishes that showcased seasonal ingredients while adhering to company standards.

Relief Executive Chef

Delta Steamboat Company-Cruise Line
New Orleans, LA
01.1999 - 06.2004
  • Controlled labor costs through effective use of staff scheduling techniques.
  • Created daily specials based on seasonal ingredients and customer feedback.
  • Inspected equipment regularly to maintain safe working conditions in the kitchen.
  • Designed innovative dishes that incorporated global flavors into traditional cuisine.
  • Tracked sales figures for each dish served in order to identify popular items.
  • Kept up to date with current culinary trends, as well as health and safety regulations.
  • Checked quality of raw materials before use.
  • Inspected kitchen equipment for cleanliness and functionality prior to use.
  • Performed quality assurance checks throughout service hours to monitor food temperature, taste, presentation and more.
  • Ensured that all food safety protocols were followed at all times.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.

Cook

Coeur d Alene Resort
Coeur D'Alene, ID
07.1995 - 08.1999
  • Cleaned kitchen equipment, surfaces, utensils and dishes.
  • Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
  • Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
  • Organized storage areas for efficient usage of space.
  • Coordinated with wait staff to ensure timely delivery of meals to customers.
  • Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
  • Inspected kitchens for sanitary conditions before the start of each shift.

Education

Associate of Arts - Culinary

North Idaho College
Coeur D'alene, ID
12-1995

High School Diploma -

Magnolia
Anaheim, CA
06-1995

Skills

  • Menu development
  • Food safety
  • Inventory management
  • Recipe creation
  • Quality control
  • Staff training
  • Team leadership
  • Customer service
  • Cost control
  • Culinary trends
  • Quality assurance
  • Event planning
  • Food pairing
  • Waste reduction
  • Allergy awareness
  • Culinary techniques
  • Food presentation
  • Sanitation standards
  • Kitchen management
  • Kitchen organization
  • Plating and garnishing
  • Recipe management
  • Strong work ethic
  • Hygiene policy implementation
  • Sanitation coordination

Timeline

Chef De Cuisine

Las Vegas Convention Center
10.2023 - Current

Head Chef

Sickies Garage
01.2020 - 09.2023

Chef De Tournant

Guy Fieri's Vegas Kitchen & Bar
03.2019 - 01.2021

Room Chef

Station Casinos
09.2017 - 03.2019

Part Owner-Chef

The Country Fair Market
09.2010 - 08.2017

Sous Chef

Delmonico Steakhouse
01.2008 - 08.2010

Chef

Station Casinos
11.2005 - 12.2008

Executive Sous Chef

San Remo Casino
06.2004 - 10.2005

Relief Executive Chef

Delta Steamboat Company-Cruise Line
01.1999 - 06.2004

Cook

Coeur d Alene Resort
07.1995 - 08.1999

Associate of Arts - Culinary

North Idaho College

High School Diploma -

Magnolia

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