Joshua Bryant
Detroit,MI
Summary
Accomplished culinary professional of nine years, skilled in leading an entire culinary team and directing kitchen operations. Oversees production, preparation, special events and purchasing. Keeps team members working efficiently while following food safety and sanitation regulations.
Overview
9
9
years of professional experience
1
1
Certification
Work History
District Chef
Southwest Foodservice Excellence
08.2024 - 02.2026
- Communicated with supervisor to discuss menu items, ingredients and nutritional values.
- Coached staff to elevate performance and achieve productivity, quality and customer satisfaction standards. menus to account for dietary restrictions, food allergies and personal requests.
- Cooked meals according to administrative policies, health code regulations and food service standards.
- Created catering menu based upon client specifications, event type, dietary needs, and budget.
- Followed proper procedures for use of government-provided commodities.
- Observed federal and local kitchen safety regulations to prevent food borne illnesses.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Line Supervisor (Black Hat)
First Watch
07.2022 - 09.2024
- Assisted in preparation of menu items & delegated tasks assigned by the GM.
- Coached staff to elevate performance and achieve productivity, quality and customer satisfaction standards.
- Coordinated group training to share kitchen procedure changes.
- Met food quality standards consistently and served dishes with correct proportions and presentations.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Monitored and managed kitchen staff during busy rush periods to maintain service levels.
- Trained kitchen staff in different job functions and provided cross-training to fully utilize available labor force at three locations
- Trained new hires in company standards and safety protocols to boost knowledge and performance.
Sous Chef
Otus Supply
09.2021 - 06.2022
- Assisted menu planning and verified prep and line production compliance with recipes
- Controlled costs through stringent portion requirements and thoughtful inventory management
- Created new recipes, working with executive chef to offer unique menu
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed pricing structures to meet financial targets
- Directed kitchen team in smooth food preparation according to recipe and quality guidelines
- Kept food costs in line by minimizing waste and controlling dish portions
- Led kitchen staff, keeping workstations clean and overseeing food preparation and presentation
- Planned and directed high-volume food preparation in fast-paced environment.
Closing Supervisor
Pop's For Italian
06.2021 - 11.2021
- Assisted chefs with ingredient preparation, entree management and plating
- Checked dishes before delivery for accuracy, presentation and temperature
- Cooked, arranged and presented high-quality food while following standardized protocols
- Maintained leadership continuity by acting as head chef on duty in absence of EC and Sous Chef
- Monitored performance of workers and offered feedback for improvement
- Verified that prepared food met requirements for quality, plating presentation and serving size
Sous Chef
Avenue Brunch House
01.2021 - 06.2021
- Checked dishes before delivery for accuracy, presentation and temperature
- Cleaned and organized kitchen workstations and storage areas before and after cooking.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Established and maintained cordial and professional working relationships with other staff, supervisors and customers
- Monitored order flow from servers to kitchen to avoid delays
- Recognized for garnishing and creative food arranging
- Verified order details and prioritized work to consistently meet customer demand
Chef De Cuisine
Le' Culture Cafe
12.2019 - 01.2021
- Contributed to kitchen management by counting inventory, maintaining production records and preparing schedules
- Followed recipes and portions for optimal cost-effectiveness
- Interviewed, trained and hired kitchen staff and launched operational improvements to reduce turnaround times for food preparation and dining service
- Maintained meal schedules by effectively preparing for and managing busy periods
- Oversaw menu changes to maintain reputation of restaurant in producing exciting dishes defining exquisite level of cuisine available in city
- Planned, organized and supervised daily culinary operation of restaurant services.
- Used seasonal produce to design unique customer menus
Chef De Tournant
Joe Muer Seafood
05.2017 - 11.2019
- Communicated importance of safety practices, detailing procedure codes, employee understanding of safety protocol, monitoring processes, and risk management regulations.
- Coordinated with team members to prepare orders on time.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared and served various food items in fast-paced fine-dining environment.
- Trained, supervised and relieved chefs at variety of food preparation stations.
Education
Associate of Arts - Culinary Art
Dorsey College
Roseville, MI05-2018
Skills
- Banquets and catering
- BOH operations
- Budgeting and cost control
- Customer retention
- Food plating and presentation
- Inventory management
- Recipes and menu planning
- Sanitation coordination
- Signature dish creation
- Team leadership
Certification
- Certified Servsafe Food Protection Manager - 2/2030
Timeline
District Chef
Southwest Foodservice Excellence
08.2024 - 02.2026
Line Supervisor (Black Hat)
First Watch
07.2022 - 09.2024
Sous Chef
Otus Supply
09.2021 - 06.2022
Closing Supervisor
Pop's For Italian
06.2021 - 11.2021
Sous Chef
Avenue Brunch House
01.2021 - 06.2021
Chef De Cuisine
Le' Culture Cafe
12.2019 - 01.2021
Chef De Tournant
Joe Muer Seafood
05.2017 - 11.2019
Associate of Arts - Culinary Art
Dorsey College