Bryan Parsons
Homestead,FL
Summary
Sous Chef with broad experience in banquet service, line supervision, and menu support. Strong in inventory management, kitchen organization, and food safety compliance. Focused on keeping operations running smoothly and delivering high-quality guest experiences.
Overview
1
1
Certification
6
6
years of professional experience
Work History
Sous Chef
Reefhouse Resort
Key Largo, Florida
02.2022 - Current
- Supported Reefhouse Resort culinary operations in guest dining and banquet service.
- Oversaw food preparation for daily meals at the resort for resort breakfast, lunch, and dinner service.
- Directed kitchen preparation activities to maintain efficiency, line service, and plate presentation standards.
- Trained culinary staff on recipes, sanitation, and station procedures.
- Monitored kitchen workflow to maintain smooth service during peak resort periods.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Implemented food safety protocols to ensure compliance in the kitchen, hygiene, and kitchen cleanliness throughout service.
- Collaborated with Executive Chef to create innovative dishes for special events.
Chef
Harry's Pizzeria
Coconut Grove, FL
05.2020 - 01.2022
- Trained new cooks on Harry's Pizzeria prep, safety, and service routines.
- Prepared pizza dough, sauces, and toppings for Harry's Pizzeria kitchen service.
- Communicated orders clearly with kitchen staff and front-of-house team.
- Maintained clean workstations and sanitized equipment throughout Harry's Pizzeria shifts.
Education
Associate of Arts - Culinary
Johnson And Wales University
Miami05-1994
Skills
- Culinary staff training
- Food prep supervision
- Food prep oversight
- Line inspections
- Cooking techniques
- Menu planning
- Inventory management
- Safe food handling
Certification
- Servsafe Food manager
Timeline
Sous Chef
Reefhouse Resort
02.2022 - Current
Chef
Harry's Pizzeria
05.2020 - 01.2022
Associate of Arts - Culinary
Johnson And Wales University