Jennifer Brasch
Spokane,WA
Summary
Dedicated culinary professional with over 10 years of experience in fast-paced kitchen environments. Known for exceptional skills in food preparation, staff training, and inventory management. Also well versed with customer facing duties such as cashier, serving tables, and running an active chef station. Have experience with being a delivery driver, and I am familiar with most areas of town. I am outgoing, very easy to get along with and I truly know the value of hard work.
Overview
17
17
years of professional experience
Work History
Sous Chef
London's Ultimate Catering
Spokane, WA
08.2023 - 09.2025
- Assisted in meal preparation and ingredient sourcing to support kitchen operations.
- Collaborated with executive chef to ensure timely food service during peak hours.
- Learned proper food handling techniques to uphold health regulations and safety protocols.
- Prepared sauces, garnishes, and side dishes under the guidance of senior chefs for consistency in flavor profiles.
- Engaged in team meetings to discuss improvements and share feedback on kitchen workflow efficiency.
- Maintained cleanliness and organization of kitchen workspace in compliance with safety standards.
- Supported menu planning by researching seasonal ingredients and current culinary trends.
- Was responsible for driving company vehicles and entrusted with a company credit card to make purchases and fulfill orders.
Line Cook
Luna Restaurant & Lounge
Spokane
12.2018 - 08.2023
- Prepared high-quality dishes according to restaurant standards and recipes.
- Collaborated with kitchen staff to ensure timely meal service and smooth operations.
- Maintained cleanliness and organization of workstations to adhere to health regulations.
- Assisted in training new team members on cooking techniques and kitchen protocols.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
Sous Chef
P.F. Chang's Bistro
Spokane, WA
06.2012 - 03.2018
- Collaborated with chefs to ensure timely food service during peak hours.
- Participated in inventory management, tracking supplies, and minimizing waste effectively.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Person in Charge
Pizza Hut
Spokane, WA
09.2008 - 11.2010
- Oversaw daily operations, ensuring adherence to food safety and quality standards.
- Trained and mentored staff on service protocols and operational procedures.
- Implemented inventory management systems to reduce waste and optimize stock levels.
- Enhanced customer experience through staff coaching and feedback integration.
- Was responsible for closing down the store and preparing and making nightly bank deposits.
- Developed efficient scheduling processes, improving labor cost management.
- Fostered a teamwork-oriented environment, enhancing employee morale and retention rates.
- Handled customer complaints, resolved issues, and adjusted policies to meet changing needs.
- Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
Education
High School Diploma -
Shadle Park HS
SpokaneBBA - Business Management
Spokane Falls Community College
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Menu planning
- Food preparation
- Serving very large party events
- Knife skills
- Ingredient knowledge
- Safe Driver
- Clean driving record
- Very quick learner
- Punctual
- Honest
- Hard working
- Dedicated
- Menu memorization
- Cost control
- Ordering and requisitions
- Employee scheduling
- Kitchen management
- Portion control
- Equipment usage
- Staff motivation
- Catering background
- Recipe creation
Timeline
Sous Chef
London's Ultimate Catering
08.2023 - 09.2025
Line Cook
Luna Restaurant & Lounge
12.2018 - 08.2023
Sous Chef
P.F. Chang's Bistro
06.2012 - 03.2018
Person in Charge
Pizza Hut
09.2008 - 11.2010
High School Diploma -
Shadle Park HS
BBA - Business Management
Spokane Falls Community College