Kai Brosze
Granby,CO
Summary
Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Chief Camp Ouray Food Service/Catering Manager
Snow Mountain Ranch
Granby, CO
09.2023 - Current
- Organized staff scheduling and trained new employees on food safety practices.
- Developed and implemented standard operating procedures for food service staff.
- Supervised daily operations of the kitchen staff to ensure compliance with health and safety regulations.
- Assigned tasks and monitored progress of all kitchen personnel.
- Ensured proper portioning and serving of meals according to established standards.
- Scheduled shifts for kitchen staff in accordance with budget guidelines.
- Ordered necessary supplies and ingredients on a regular basis to meet operational needs.
- Created menus that incorporated seasonal ingredients while adhering to budgetary constraints.
- Monitored quality of dishes served by tasting them periodically throughout the day.
- Implemented cost-saving initiatives such as reducing waste and utilizing leftovers effectively.
- Performed routine maintenance checks on all kitchen equipment including ovens, stoves, refrigerators.
- Provided ongoing training for new employees on safe food handling practices.
Executive Chef
Bistro 28 At Pole Creek
Tabernash, CO
04.2016 - 09.2023
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Monitored quality, presentation and quantities of plated food across line.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Trained kitchen workers on culinary techniques.
- Performed financial analysis and recommended effective methods to cut costs.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Controlled labor costs through effective use of staff scheduling techniques.
Education
Middle Park High School
Granby, COSkills
- Operations Management
- Menu Planning
- Vendor Relationship Management
- Kitchen Staff Management
- Inventory Control
- Inventory Management
- Attention to Detail
- Food Service Safety Training
- Equipment Maintenance
- Cost Control
- Plating and Garnishing
- Meal Preparation
- Banquets and Catering
- Decision-Making
- Performance Improvement
- Recipe Development
- Special Events
- Strong Work Ethic
- Fine Dining
- Hygiene Policy Implementation
- Food Prep Planning
- Customer Retention
- Delegating Work
- Productivity Optimization
- Staff Training
- Dish Preparation
- Sanitation Guidelines
- Safe Food Handling
- Menu Development
- Vendor Relations
- Staff Management
Certification
- Certified Cpr , FVMRD/Bistro28 Pole creek Golf - 2022
- Certified Serve Safe Food Handler Manager , FVMRD/Bistro28 Pole creek Golf - 2023
Accomplishments
- Promoted from Line Cook to Executive Chef, in the original kitchen i started in.
- Led teams to achieve overall food consistency, earning recognition from upper management and financial reward.
- Developed creative signature menu selections, which drives overall business up, therefore creating higher standards for food sales.
- Achieved recognition for successfully lowering food cost in less than 60 days.
- Revamped entire food menus to achieve lower overall food cost.
- Negotiated with vendors, saving company potentially $5000 annually.
Timeline
Chief Camp Ouray Food Service/Catering Manager
Snow Mountain Ranch
09.2023 - Current
Executive Chef
Bistro 28 At Pole Creek
04.2016 - 09.2023
Middle Park High School
- Certified Cpr , FVMRD/Bistro28 Pole creek Golf - 2022
- Certified Serve Safe Food Handler Manager , FVMRD/Bistro28 Pole creek Golf - 2023
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