Bryan Penton
Atlanta,GA
Summary
Motivated Sous Chef focused on sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team player passionate about sustainable cuisine.
Overview
2026
2026
years of professional experience
Work History
Kitchen Supervisor
Marriott Midtown Suites
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Controlled food costs and managed inventory.
- Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
- Promoted a positive work environment by fostering open communication and resolving conflicts in a timely manner.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Assisted in menu development, considering seasonal ingredients, customer preferences, and profitability goals.
- Fostered team-oriented environment, leading to increased productivity and morale.
- Ensured consistent quality of dishes by overseeing recipe execution and conducting regular taste tests.
- Crafted special event menus that garnered positive media attention.
- Optimized kitchen layouts for improved workflow and safety.
- Orchestrated catering operations for large-scale events, ensuring timely and high-quality service.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Served consistent portions following recipes and control standards.
- Supervised food presentation and plating to enhance visual appeal.
- Created new recipes, outlined steps, and training staff on correct preparation.
Sous Chef
Taverna Buckhead
04.2021 - Current
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Obtained fresh, local ingredients to lower grocery costs.
- Developed full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Acted as head chef when required to maintain continuity of service and quality.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Collaborated with staff members to create meals for large banquets.
- Mentored kitchen staff at all levels to prepare each for demanding roles.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Disciplined and dedicated to meeting high-quality standards.
- Introduced new market items and spearheaded production of highly popular Sunday brunch.
- Trained and managed kitchen personnel and supervised all related culinary activity.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Account manager for food service contracts with public, private and educational institutions.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Sous Chef
Carver Hotel and Resort Group
10.2023 - 12.2023
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
Set up Captain /Front Desk Associate.
Carver Hotel and Resort Group
09.2022 - 01.2023
- Handled high-pressure situations calmly, maintaining professionalism at all times.
- Organized front desk area to maintain a professional and welcoming appearance for guests.
- Greeted guests at front desk and engaged in pleasant conversations while managing check-in process.
- Greeted visitors and customers upon arrival, offered assistance, and answered questions to build rapport and retention.
- Took reservations over phone, in person, and via computer for guests and provided confirmation information.
- Collaborated with housekeeping staff to ensure seamless room transitions and availability.
- Answered customer telephone calls promptly and appropriately handled needs.
- Welcomed each new arrival pleasantly and confirmed reservations and identification.
- Developed and maintained positive relationships with guests for satisfaction.
- Promoted hotel brand's loyalty program via social media, email and direct mail.
Bistro Manager
Cafe Bistro
11.2015 - 02.2021
- Trained cafe employees to consistently exceed customers' expectations and provide superior service.
- Minimized risks of cross-contamination and infection by directing team members to regularly clean and sanitize surfaces.
- Taught servers and cashiers to promote high-profit products and capitalize on cross-selling opportunities.
- Filled in for absent employees in any position in cafe, keeping operations efficient even when short-handed.
- Responded to emergencies with calm approach, including events occurring outside business hours.
- Handled business administration functions such as payroll, cash register counting and supply ordering.
- Supported customers with unique dietary challenges with customizable menu offerings.
- Managed display products effectively to achieve consistent sales with minimal waste.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Helped general management develop prices based on inventory costs and portion sizes.
- Hired and managed all kitchen staff.
- Verified prepared food met all standards for quality and quantity before serving to customers.
- Maximized quality assurance by completing frequent line checks.
- Coordinated and organized all restaurant inventory.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Motivated staff to perform at peak efficiency and quality.
- Purchased food and cultivated strong vendor relationships.
Education
Tucker High School
Tucker, GA05.2005
Skills
- Stocking and Replenishing
- Conflict Resolution
- Food Preparation and Safety
- Menu Development
- Food Spoilage Prevention
- Menu Memorization
- Workflow Optimization
- Catering background
- Commanding leadership style
- Safe handling
- Performance improvement
- Operations support
- Special requests
- Signature dish creation
- Baking and broiling skills
- Sanitation guidelines
- Forecasting and planning
- Fine-dining expertise
- Performance assessments
- Food inventories
- Food presentation
- Team management
- Sanitation standards
- Kitchen organization
- Allergy awareness
- Food preparation
- Food plating and presentation
- High volume dining
- BOH operations
- Recipe creation
Timeline
Sous Chef
Carver Hotel and Resort Group
10.2023 - 12.2023
Set up Captain /Front Desk Associate.
Carver Hotel and Resort Group
09.2022 - 01.2023
Sous Chef
Taverna Buckhead
04.2021 - Current
Bistro Manager
Cafe Bistro
11.2015 - 02.2021
Tucker High School
Kitchen Supervisor
Marriott Midtown Suites
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