Kristol Bryant-Barber
Roswell,GA
Summary
Passionate Executive Chef and Chopped Champion skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction.
Overview
17
17
years of professional experience
Work History
Executive Chef
Laurel Springs Golf Club
Suwanee, GA
03.2023 - Current
- Manage ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Create new menu items, manage food expenses and supervise quality to ensure adherence to standards.
- Implement and maintained excellent service to achieve guest satisfaction.
- Provide effective orientation and training to each new associate and develop ongoing training programs.
- Manage kitchen staff team and assign tasks for various stages of food production.
Television Host
UPtv/Aspire Network
Atlanta, GA
05.2022 - Current
- Interviewed guests and conversed according to script.
- Hosted events being broadcast over television or radio.
- Collaborated with producers and assistants to select and implement program content.
- Represented station at promotional appearances to drive sales for advertising partners.
- Researched subjects and prepared for live events, special programs and guest interviews.
Executive Chef Owner/Operator
K.1893
Philadelphia, PA
06.2017 - Current
- Administered finances and led business operations by running payroll, making bank deposits and analyzing income and expenses to maintain cost-effective operations.
- Trained staff, facilitated staff meetings and spearheaded menu development.
- Hired, trained and motivated staff to fill all private dining/catering openings. Managed food preparation, guest interaction, quality control and customer relations.
- Optimized profits by controlling food, beverage and labor costs. Supervised overall operation of private dining, including training and resolving issues to customer satisfaction.
- Led startup and creation of operational procedures and workflow planning. Trained teams on specific operations, applicable procedures and techniques for each job site.
Culinary Food Stylist
QVC
West Chester, PA
06.2017 - 01.2023
- Plan, prepares and style food for photography for print, media, eCommerce, and live airing of shows
- Collaborating and communicating with on air guest, chefs, editors and photographers
- Work cross-functionally with marketing and culinary teams to schedule shoots and execute needs
- Participate in creative brainstorms/ pre-production meetings
- Organize and execute studio photography shoots
- Work closely with the design team to ensure that the look and feel of the brands is consistent
- Prioritized and organized tasks to efficiently accomplish service goals.
Executive Chef
Sonesta Hotel Philadelphia
Philadelphia, PA
06.2016 - 11.2017
- Oversee and direct the day to day operations of 16,000 square feet of meeting and event space, in room dining for 439 rooms, 1 three meal restaurant, grab and go
- Managed all areas of the kitchen including outlets, banquets, stewarding, purchasing and recieving
- Recruiting, training and developing staff
- Menu engineering
- Create a team atmosphere to strive for culinary excellence
- Mentor and Coach team to keep current with culinary trends and innovation
- Collaborate with catering and sales team to maintain and gain new clientele
- To ensure standards of HAACP and serve safe practices
- Maintained employee engagement
- Vendor relationships
- Knowledge of restaurant and hotels financials, P&L
- 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.
Executive Sous Chef
Hyatt Regency Atlanta
01.2006 - 06.2016
- Oversee a 140,000 square feet of function space, 3 Restaurants and a 1 Retail Market
- Organize workloads and meet time deadlines Maintain food cost and payroll revenue
- Produce 40 million dollars annually in F&B
- Responsible for training and development through education and creative instruction
- Ensures employee practices meet HACCP and infection control standards
Executive Sous Chef
Hyatt at the Bellevue Philadelphia
- XIX Restaurant
- Oversee the day to day culinary operations of banquets and XIX Restaurant
- Produce 13.6 million dollars annually in banquets
- Manage and supervise a staff of 30 associates
- Create seasonal and specialty menus for banquet events
- Maintains food cost and payroll based on revenue
Education
Certificate, Culinary Arts -
Opportunities Industrialization Center (OIC)
06.1999
High School Diploma -
William Penn High School
Philadelphia, PA06.1997
Skills
- Budgeting and Cost Control
- Team Leadership
- Hiring, Training and Development
- Verbal and Written Communication
- BOH Operations
- Vendor Relations
- Current in Culinary Trends
- Recipe Development
- Relationship Building
- Recordkeeping and Documentation
- Standards Compliance
Additional Experience
- Chopped Champion 2019
- Rising Star Chef 2016
- Chef of the Year Philadelphia 2016
Accomplishments
- Chopped Champion 2019
- Chef of the Year 2016 Philadelphia
- Rising Star Chef 2016
- Superbowl XLIX (49)
- Culinary of Excellence Award
Timeline
Executive Chef
Laurel Springs Golf Club
03.2023 - Current
Television Host
UPtv/Aspire Network
05.2022 - Current
Executive Chef Owner/Operator
K.1893
06.2017 - Current
Culinary Food Stylist
QVC
06.2017 - 01.2023
Executive Chef
Sonesta Hotel Philadelphia
06.2016 - 11.2017
Executive Sous Chef
Hyatt Regency Atlanta
01.2006 - 06.2016
Executive Sous Chef
Hyatt at the Bellevue Philadelphia
Certificate, Culinary Arts -
Opportunities Industrialization Center (OIC)
High School Diploma -
William Penn High School
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