Summary
Overview
Work History
Education
Timeline
Generic

Emir Brkanovic

Orlando,Florida

Summary

A professional chef with 10 years of experience. Seasoned in overseeing all kitchen operations, ensuring exceptional culinary experiences, and maintaining the highest quality and presentation of dishes. Practicing the encompassment of refined leadership, creativity, and business acumen to uphold the restaurant's goals and financial success. Seeking a challenging role in a renowned restaurant or hospitality establishment where I can utilize and grow my expertise, creativity, and passion for cooking to deliver outstanding dining experiences for patrons.

Overview

5
5
years of professional experience

Work History

Executive Sous Chef

Ava MediterrAegean
05.2024 - Current
  • Working under 26 Michelin-starred culinary director Chef Michael Michaelidis to design and refine a seasonal, high-end menu that aligns with the restaurant's concept.
  • Organizing private dining experiences and pushing group sales with innovative menus.
  • Managing inventory, food cost, and labor to align with EBITA projections.
  • Ensuring consistency and excellence in presentation, taste, and quality.
  • Led, trained, and mentored the kitchen brigade, ensuring high performance and teamwork.
  • Overseeing daily kitchen operations, assigning tasks, and managing workflow.

Executive Chef

Hutton Hotel, Evelyn's
09.2022 - 05.2024
  • Led a team of 35 kitchen staff in a multi-outlet hotel, overseeing all aspects of food preparation, presentation, and delivery.
  • Spearheaded the launch of Evelyn's, developing concept, menu, and kitchen structure.
  • Oversaw hotel banquet program. Planned and implemented customized banquet menus tailored to client and group preferences, seasonal ingredients, and budget constraints.
  • Monitored food costs, waste, labor, and portion control to maximize profitability.
  • Developed leadership skills by mentoring junior chefs, helping them refine their techniques and grow in their roles.

Executive Sous Chef

The Twelve Thirty Club
12.2021 - 09.2022
  • Responsible for overseeing day-to-day culinary operations in the restaurant.
  • Maintained a highly organized kitchen, and instilled a focus on attention to detail with staff.
  • Took an active role in creating a culture of people development, procedures, and training.
  • Responsible for all procedural aspects of recipe standardization, inventory, and cost control.
  • In conjunction with F&B management team, assisting in maintaining a high level of service principles by established standards.

Executive Chef

NADA Nashville
10.2019 - 12.2021
  • Successfully navigated kitchen operations through COVID-19, adapting to restrictions while ensuring business continuity.
  • Revamped menu offerings to focus on cost-effective, high-margin dishes suited for limited dine-in and takeout.
  • Successfully hired and trained all newly hired staff. Implemented systems for food preparation, inventory control, and food ordering.
  • Managed scheduling, payroll, and employee training.
  • Increased sales, while maintaining food and labor costs to around 20 and 14 percent respectively.

Education

Bachelor of Arts - Business Law

Syracuse University
Syracuse, NY
05-2014

Timeline

Executive Sous Chef

Ava MediterrAegean
05.2024 - Current

Executive Chef

Hutton Hotel, Evelyn's
09.2022 - 05.2024

Executive Sous Chef

The Twelve Thirty Club
12.2021 - 09.2022

Executive Chef

NADA Nashville
10.2019 - 12.2021

Bachelor of Arts - Business Law

Syracuse University

Similar Profiles

CREATE PROFILE
Emir Brkanovic