Keith Bracken
Queens,NY
Summary
Accomplished Executive Chef with a proven track record of enhancing guest satisfaction and streamlining kitchen operations at Butler. Expert in menu planning and cost control, I've developed training programs boosting team productivity and culinary skills. My leadership fosters creativity, ensuring the delivery of high-quality, memorable dishes while supporting sustainable practices.
Overview
16
16
years of professional experience
Work History
Executive Chef
Butler
01.2020 - Current
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Implemented food cost and waste reduction initiatives to save money.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
Private Chef
The Crawfords
01.2017 - 01.2020
- Coordinated with event planners during large gatherings or parties, ensuring seamless service and guest satisfaction.
- Created customized meal plans based on client dietary restrictions and preferences.
- Provided easy-to-read cooking preparation instructions for clients.
- Trained junior chefs in advanced culinary techniques, contributing to their professional development and overall team success.
- Shopped for ingredients.
Head Chef
The Blasket
01.2015 - 01.2017
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
Executive Sous Chef
The Bailey Pub & Brasserie
01.2013 - 01.2015
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
Chef De Partie / Sous Chef
Becketts Hotel
01.2009 - 01.2015
- Developed and cooked memorable dishes that brought new customers into establishment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
Education
Bachelor of Arts - Culinary Arts
Dublin Institute of Technology
Dublin Ireland01-2008
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
Timeline
Executive Chef
Butler
01.2020 - Current
Private Chef
The Crawfords
01.2017 - 01.2020
Head Chef
The Blasket
01.2015 - 01.2017
Executive Sous Chef
The Bailey Pub & Brasserie
01.2013 - 01.2015
Chef De Partie / Sous Chef
Becketts Hotel
01.2009 - 01.2015
Bachelor of Arts - Culinary Arts
Dublin Institute of Technology
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