Christopher Brown
Oviedo
Summary
Dynamic Executive Chef with extensive experience at AVI Foodsystems, excelling in menu development and food safety compliance. Proven track record in cost control and team leadership, successfully enhancing dining experiences while training staff to deliver high-quality results. Adept at vendor relations, ensuring top-notch ingredient sourcing and operational efficiency.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Executive Chef
Avi Foodsystems/ Lake Mary Orlando Health
Lake Mary
01.2025 - Current
- Developed seasonal menus to enhance dining experiences at Lake Mary Orlando Health.
- Managed kitchen staff to ensure efficient food preparation and service.
- Oversaw food safety practices in compliance with health regulations.
- Collaborated with suppliers to source high-quality ingredients for meals.
- Trained new kitchen personnel on cooking techniques and safety standards.
- Implemented inventory management practices to reduce waste and control costs.
- Created special diet menus accommodating patient health needs and preferences.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Trained kitchen workers on culinary techniques.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Tracked sales figures for each dish served in order to identify popular items.
- Checked quality of food products to meet high standards.
Executive Chef
AVI Foodsystems/ South Seminole Orlando Health
Longwood
09.2019 - 01.2025
- Provided guidance and direction to subordinates through coaching, counseling, mentoring, and performance reviews.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Supervised food preparation staff to deliver high-quality results.
Chef Manager
Avi Foodsystems/ Arnold Palmer Orlando Health
Orlando
10.2017 - 09.2019
- Managed daily kitchen operations and staff schedules efficiently.
- Monitored costs associated with food production and labor expenses to maintain budgetary goals.
- Tracked waste management procedures to minimize losses due to spoilage or other factors.
- Supervised food preparation staff to deliver high-quality results.
- Monitored temperatures of prepared food and cold-storage areas.
Procurement Manager
Avi Foodsystems/ Winnie Palmer Orlando Health
Orlando
10.2016 - 10.2017
- Developed procurement strategies to optimize supply chain efficiency and reduce costs.
- Managed vendor relationships to ensure quality and timely delivery of materials.
- Coordinated cross-departmental efforts to align procurement activities with business goals.
Sous Chef
AVI Foodsystems/ Winnie Palmer Orlando Health
Orlando
01.2014 - 10.2016
- Liaised closely with kitchen and front-of-house personnel.
- Improved performance of team members resulting in high-quality meals produced daily.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Observed food safety and sanitation protocols to reduce germ spread.
- Trained and supervised line cooks to develop new skills and improve team performance.
Production Lead
AVI Foodsystems/ Winnie Palmer Orlando Health
Orlando
05.2009 - 12.2013
- Trained and mentored staff on safety and quality standards.
- Enforced compliance with health regulations during production activities.
- Assisted in training new personnel in the use of tools and equipment.
Corporate Catering/Prep Line Cook
Rollins College-Sodexo/ Food and Nutrition
Winter Park
06.2008 - 12.2012
- Maintained cleanliness and organization of food preparation areas and equipment.
- Prepared ingredients for daily menu items in a fast-paced kitchen environment.
- Assisted chefs with cooking tasks, ensuring timely meal preparation.
- Followed food safety guidelines to prevent contamination and ensure quality.
- Collaborated with team members to streamline food prep processes effectively.
Education
Culinary - Culinary Arts
Auguste Escoffier School of Culinary Arts
Boulder, CO05-2019
Some College (No Degree) - Business Administration
Ms State
Starkville, MSSkills
- Menu development
- Food safety compliance
- Staff management
- Cost control
- Recipe creation
- Inventory management
- Team leadership
- Food prep planning
- Banquets and catering
- Vendor relations
- Operations management
- Business operations oversight
Accomplishments
- Auguste Escoffier Culinary Arts Legion of Honor Graduate
Certification
- Serve Safe Manager Certification
References
References available upon request.
Timeline
Executive Chef
Avi Foodsystems/ Lake Mary Orlando Health
01.2025 - Current
Executive Chef
AVI Foodsystems/ South Seminole Orlando Health
09.2019 - 01.2025
Chef Manager
Avi Foodsystems/ Arnold Palmer Orlando Health
10.2017 - 09.2019
Procurement Manager
Avi Foodsystems/ Winnie Palmer Orlando Health
10.2016 - 10.2017
Sous Chef
AVI Foodsystems/ Winnie Palmer Orlando Health
01.2014 - 10.2016
Production Lead
AVI Foodsystems/ Winnie Palmer Orlando Health
05.2009 - 12.2013
Corporate Catering/Prep Line Cook
Rollins College-Sodexo/ Food and Nutrition
06.2008 - 12.2012
Culinary - Culinary Arts
Auguste Escoffier School of Culinary Arts
Some College (No Degree) - Business Administration
Ms State
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