Kevin Braithwood
Orlando
Summary
Dynamic Pastry Chef with extensive experience at Marriott International, adept in crafting allergy-friendly desserts and menu planning. Recognized for fostering teamwork and maintaining high sanitation standards. Proven ability to manage high-volume production while ensuring exceptional quality and presentation, enhancing customer satisfaction and operational efficiency.
Overview
12
12
years of professional experience
Work History
Pastry Chef
Marriott International, Inc.
10.2023 - Current
- Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Personalized creations for holidays, weddings, graduations, and personal events.
Kitchen Lead
JBI
01.2022 - 10.2023
- Maintained high standards of cleanliness and sanitation by implementing strict kitchen cleaning routines.
- Fostered a positive work environment, promoting teamwork and open communication among kitchen staff.
- Coordinated with front-of-house staff to ensure seamless communication between the kitchen and dining area.
- Implemented health and safety protocols to maintain compliance with local regulations and industry best practices.
- Ensured consistent quality in all dishes served by implementing standardized recipes and portion control measures.
Chef De Partie
Topgolf USA
08.2017 - 12.2021
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Plated meals paying special attention to garnishes and overall presentation.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
Assistant General Manager
SRI
02.2013 - 11.2016
- Handled cash accurately and prepared deposits.
- Motivated, trained, and disciplined employees to maximize performance.
- Collaborated with the General Manager on marketing initiatives to increase brand awareness and drive sales growth.
- Increased customer satisfaction by addressing and resolving concerns in a timely manner.
- Managed financial aspects of the business, including budgeting, forecasting, and cost control for optimal profitability.
- Mentored staff members, fostering a supportive work environment that enhanced employee performance and retention.
- Assisted in the recruitment, hiring, and onboarding process for new employees to build a skilled workforce committed to excellence in service delivery.
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu
Orlando, FL06-2006
Skills
- Pastry techniques
- Pastry preparation
- Ingredient knowledge
- Menu planning
- Dessert preparation
- Chocolate work
- Sanitation practices
- Allergen awareness
- Dough handling
- Baking science
- Food plating
- Training staff
- Inventory rotation
Timeline
Pastry Chef
Marriott International, Inc.
10.2023 - Current
Kitchen Lead
JBI
01.2022 - 10.2023
Chef De Partie
Topgolf USA
08.2017 - 12.2021
Assistant General Manager
SRI
02.2013 - 11.2016
Associate of Arts - Culinary Arts
Le Cordon Bleu
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