Justin Brajkovic
SAN ANTONIO,TX
Summary
High-performing Chef offering 20 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
10
10
years of professional experience
Work History
Executive Chef for Pat O'Briens & Grand Promenade
Pat O'Breins
06.2017 - Current
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Set up and broke down kitchen for service.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Disciplined and dedicated to meeting high-quality standards.
- Developed close relationships with suppliers to source best ingredients.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
Sous Chef
Silo
05.2016 - 06.2017
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Modernized work processes to reduce guest wait times and boost daily output.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Monitored food and labor costs to verify budget targets were met.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
Junior Sous Chef
JW Marriott
06.2014 - 05.2016
- Participated in food tastings and taste tests.
- Oversaw cleanliness of each station in kitchen.
- Ordered new ingredients and supplies to meet expected needs.
- Implemented cost-saving measures such as portion control guidelines to minimize expenses without compromising guest satisfaction.
Skills
- Workflow Optimization
- Safe Food Handling
- Recipes and menu planning
- Project Management
Timeline
Executive Chef for Pat O'Briens & Grand Promenade
Pat O'Breins
06.2017 - Current
Sous Chef
Silo
05.2016 - 06.2017
Junior Sous Chef
JW Marriott
06.2014 - 05.2016