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
07.2021 - 11.2023
- 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
12.2021 - 04.2022
- 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
11.2019 - 06.2021
- 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
09.2016 - 11.2019
- 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
10.2013 - 04.2016
- 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
11.2011 - 10.2013
- 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.
10.2009 - 10.2011
- 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
12.2021 - 04.2022
Banquet Sous Chef
Mission Point Resort, Mackinac Island MI
07.2021 - 11.2023
Banquet Cook
Naples Grande Beach Resort
11.2019 - 06.2021
Banquet Sous Chef
Highland Resort Harbor Springs
09.2016 - 11.2019
Line Cook
Worthington Country Club
10.2013 - 04.2016
Line Cook
Ruth Chris Steakhouse
11.2011 - 10.2013
Line Cook
Ted's Montana Grill Inc.
10.2009 - 10.2011
High School Diploma -
Lely High School
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