Raul Brito
Naples,FL
Summary
Seasoned Sous Chef specializing in catering . Successful 3 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge.16-year background in high-end restaurant industry.
Overview
14
14
years of professional experience
Work History
Banquet Sous Chef
Mission Point Resort, Mackinac Island MI
2021.07 - 2023.11
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Monitored food and labor costs to verify budget targets were met.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- line check
Chef
Dolce Gusto Italian Market & Pastry
2021.12 - 2022.04
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- line check
- schedules
- hiring
Banquet Cook
Naples Grande Beach Resort
2019.11 - 2021.06
- Planned menus for different events, seasons and customer requests.
- Maintained food safety and sanitation standards.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Trained and supervised cooking staff to expertly meet daily needs.
Banquet Sous Chef
Highland Resort Harbor Springs
2016.09 - 2019.11
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with staff members to create meals for large banquets.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Line Cook
Worthington Country Club
2013.10 - 2016.04
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Grilled meats and seafood to customer specifications.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
Line Cook
Ruth Chris Steakhouse
2011.11 - 2013.10
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Grilled meats and seafood to customer specifications.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Line Cook
Ted's Montana Grill Inc.
2009.10 - 2011.10
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
Education
High School Diploma -
Lely High School
Naples, FL05.2000
Skills
- Food Preparation and Safety
- High-Volume Environments
- Team Leadership
- Staff Training
- Safe Food Handling
- Recruiting and Hiring
- Motivational Team Management
- Food Preparing, Plating and Presentation
- Inventory Records
- Hiring, Training and Development
- Catering
Timeline
Chef
Dolce Gusto Italian Market & Pastry
2021.12 - 2022.04
Banquet Sous Chef
Mission Point Resort, Mackinac Island MI
2021.07 - 2023.11
Banquet Cook
Naples Grande Beach Resort
2019.11 - 2021.06
Banquet Sous Chef
Highland Resort Harbor Springs
2016.09 - 2019.11
Line Cook
Worthington Country Club
2013.10 - 2016.04
Line Cook
Ruth Chris Steakhouse
2011.11 - 2013.10
Line Cook
Ted's Montana Grill Inc.
2009.10 - 2011.10
High School Diploma -
Lely High School
Similar Profiles
Braden CapelleBraden Capelle
Food Runner at Mission Point at Maddens ResortFood Runner at Mission Point at Maddens Resort
Lealize DelportLealize Delport
Host/Food Runner/Dining Room Attendant at Mission Point ResortHost/Food Runner/Dining Room Attendant at Mission Point Resort
Hayden OchsHayden Ochs
Tour Guide at Mackinac Island Carriage ToursTour Guide at Mackinac Island Carriage Tours