Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Generic

Christopher Braun

Dallas,GA

Summary

Executive Chef with over two decades of extensive expertise in managing high-volume kitchens and leading culinary teams to success. Demonstrates a keen ability for menu development and cost management, consistently maintaining food costs at 28% and labor costs at 10%. Passionate about creating innovative dining experiences and fostering staff growth, with a proven track record in handling prestigious events and VIP clientele.

Culinary professional with solid track record in creating exceptional dining experiences and managing high-volume kitchens. Adept at developing innovative menus and ensuring seamless kitchen operations. Known for collaborative approach and adaptability to dynamic environments, consistently delivering high-quality results.

Overview

22
22
years of professional experience
1
1
Certification

Work History

Executive Chef

Red Horse by David Burke
09.2023 - 11.2024
  • Running a 6 million dollar a year kitchen, coaching and guiding a sous chef kitchen of two as well as training and creating the training program for staff of other David Burke Locations
  • Handling VIP parties for the board of directors for Pepsi, Palmolive, and the New York Knicks organization
  • Maintained a 28% food cost while keeping a BOH of 10%
  • Responsible for keeping an open line of communication in order to assist in front of the house training and day to day operations.

Executive Chef

Murphy’s Restaurant
08.2022 - 07.2023
  • Running a 5.5 million dollar a year kitchen
  • Daily ordering, training, cleaning, schedules
  • Also special events planning
  • Run the expo window, keeping up with current trends in Atlanta and surrounding areas.

Bacchus Restaurant | Executive Chef

PrivCo
07.2020 - 06.2022
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.

Executive Chef

Bici Restaurant
02.2016 - 07.2020
  • Managed all aspects of daily kitchen
  • Prepared all foods presented to the customer base, as well as Private events, Magazine, and Newspaper Through help of ownership and staff
  • Developed trend setting specials and seasonal menu Held a 4.9 with Open Table, Yelp And Tripadvisor for a full year

Executive Chef

The Hideaway & The Hideaway Seaport
10.2012 - 01.2016
  • Hired and trained complete kitchen staff in all aspects including DOH Safety Requirements
  • Created and executed seasonal menus
  • Lowered annual average food cost by 5% from 33% to an annual average of 28%
  • Utilize management, consumer, and purveyor to help put best experience on the plate
  • Assisted in opening a second location; designing kitchen, and ordering equipment all while staying under budget

Head Chef

Waterwheel Restaurant & Cafe
10.2005 - 01.2012
  • Increased annual sales by half a million dollars solely through cost reduction while also dramatically increasing the food quality
  • Use organization skills to keep all inventory stocked by keeping and maintaining information in an order guide
  • Order any and all inventory needed throughout the restaurant
  • Invent weekly unique menu items by exercising several different global cooking techniques
  • Exercises personable skills with several continuous guests in order to obtain feedback which produces the ability to meet our consumers demands

Head Chef

John Martins Restaurant
02.2004 - 06.2005
  • Prepped food for daily sales and worked the line insuring
  • Changed seasonal menus as to use the local farm markets
  • Assisted in special wine tasting events held at local wineries
  • Managed and trained all kitchen help, as well as teaching the wait staff about the food

Line Chef

Picholine
08.2003 - 02.2004
  • Prepped all day to day food for assigned work station
  • Worked with high quality and unique items such as foie gras, grouse, John Dory, wild boar
  • Utilized my time there to discuss and learn various methods and styles, as well as, sharing my own background

Sous Chef

Jerry’s
07.2002 - 07.2003
  • Managed the day to day duties of the kitchen staff, and assisting with front of house to insure open communication
  • Created a new dessert menu
  • Made sure the freshest ingredients were utilized in these menus
  • Helped train and settle in new employees to assure quality was maintained even for the fast pace services we would handle on the day to day

Education

Culinary degree -

New York Restaurant School
Manhattan, New York
02-1998

Skills

  • Culinary expertise
  • OpenTable
  • Event coordination experience
  • Culinary catering services
  • Culinary operations management
  • POS
  • Workforce cost assessment
  • Restaurant Experience
  • Recipe and menu creation
  • Food Cost Management
  • Staff Training
  • Inventory Management
  • Special Events Planning
  • Hospitality service expertise
  • Food safety
  • Menu planning
  • Cost control
  • Menu development
  • ServSafe certification
  • Hiring, training, and development
  • Inventory control
  • Safe food handling
  • Operations management
  • Kitchen operations oversight
  • Kitchen staff management
  • Food plating and presentation
  • Recipes and menu planning
  • Fine dining

Certification

  • Food Handler Certification, Mar 2024
  • Serve Safe

Languages

English

Timeline

Executive Chef

Red Horse by David Burke
09.2023 - 11.2024

Executive Chef

Murphy’s Restaurant
08.2022 - 07.2023

Bacchus Restaurant | Executive Chef

PrivCo
07.2020 - 06.2022

Executive Chef

Bici Restaurant
02.2016 - 07.2020

Executive Chef

The Hideaway & The Hideaway Seaport
10.2012 - 01.2016

Head Chef

Waterwheel Restaurant & Cafe
10.2005 - 01.2012

Head Chef

John Martins Restaurant
02.2004 - 06.2005

Line Chef

Picholine
08.2003 - 02.2004

Sous Chef

Jerry’s
07.2002 - 07.2003

Culinary degree -

New York Restaurant School

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