Summary
Overview
Work History
Education
Skills
LEADERSHIP EXPERIENCE
Timeline
Generic

Christopher Brown

Dallas,TX

Summary

To obtain a Sous Chef position at Cathedral Italian Bistro, and continue to work alongside Chef Luke Rogers. I was his Sous Chef at Savor, and I continue to work with him for every charity event we have the opportunity.

Overview

21
21
years of professional experience

Work History

Executive Soul Chef

Louise Prime
11.2021 - 01.2025
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Evaluated employee performance regularly providing guidance towards improvement as necessary.
  • Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
  • Enhanced dining experience by creating innovative and visually appealing menu items.
  • Maintained high standards of food presentation by supervising plating techniques during service hours.
  • Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.

Sous Chef

SAVOR
10.2017 - 08.2020
  • Managed 30 cooks and 8 stewards alongside the Chef, in preparation of this Farm to Table concept, in a fresh made, high volume restaurant, at its peak 9 million dollars a year in revenue.
  • Standardize menu recipes, development, and monitored cooks in preparation, execution, cleanliness and sanitation.

Lead Cook

Marriott Hotel Dallas
09.2013 - 08.2017
  • Trained other cooks, lead the team during preparation of events and banquets. I led the line and cooked alongside the chefs to ensure proper menu expectations were met.

Lead Cook

Fairmont Hotel Dallas
03.2004 - 09.2013
  • Prepared menu items to set expectations, worked the line during service, monitored food storage and cleanliness, kept a sanitized kitchen, and prepared banquets for hundreds to thousands of VIP guests at a time.

Education

Associates - undefined

Culinary International Jamaica
01.1999

Skills

  • I'm a skilled chef, in many styles of cuisine I lead other people by example; working hard, staying humble, and giving our guests the best experiences by creating delicious food

LEADERSHIP EXPERIENCE

I've been a sous chef, leading alongside the chef, training staff, maintaining a clean and safe working environment, managing prep, managing inventory, ordering, and leading the line during service.

Timeline

Executive Soul Chef

Louise Prime
11.2021 - 01.2025

Sous Chef

SAVOR
10.2017 - 08.2020

Lead Cook

Marriott Hotel Dallas
09.2013 - 08.2017

Lead Cook

Fairmont Hotel Dallas
03.2004 - 09.2013

Associates - undefined

Culinary International Jamaica

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Christopher Brown