Brett Blower
San Diego,CA
Summary
Experienced chef with a long history of meeting company needs through consistent and organized practices. Proficient in delivering business strategy to achieve results for multiple functional units. Dedicated to attainment of goals and objectives of organization. Excellent communication and relationship-building skills.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Personal Chef
It's Your Table
San Diego, CA
06.2021 - Current
- Develops marketing strategies aimed at increasing site traffic and revenue.
- Evaluated financial performance and developed cost-saving initiatives.
- Oversees kitchen modifications, complies with health department guidelines, and addresses customer demands for healthier meal choices.
- Placed orders for replenishment of goods in anticipation of low supplies.
- Creates innovative menus for clients based on their dietary needs and preferences.
- Promotes the use of fresh, regional ingredients for community support.
- Keeps detailed records of meal preparations including menu items and quantities served.
Lead Line Cook
North Italia
San Diego, CA
10.2019 - 06.2021
- Ensured high-quality standards in each phase of food production supervision.
- Implemented compliance measures for local, state and federal food service regulations.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Assisted restaurant owners with pricing by providing costs and portioning information.
- Guided new employees to understand company programs effectively.
- Promoted collaborative environment within the kitchen team through effective communication.
Chef De Cuisine
The Barrel Room
San Diego, CA
03.2019 - 10.2019
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
- Reviewed purchase orders for accuracy prior to submitting them for approval.
- Ensured continuous availability of ingredients through effective inventory oversight.
- Assigned responsibilities to kitchen personnel and organized staff groups for efficient processes.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Established control guidelines to reduce waste and maximize profits.
Executive Sous Chef
Barrel Room and Mason Kitchen
San Diego, CA
04.2018 - 01.2019
- Reviewed supply quantities and ordered additional products to maintain availability.
- Performed financial analysis and recommended effective methods to optimize revenue.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Highlighted kitchen team areas needing development including training and workflow.
- Managed a staff group of 35 employees, offering guidance to develop skills.
- Managed resource budgeting.
- Managed menus for private events and parties of 100+ guests.
Lead Chef
The Barrel Room
San Diego, CA
03.2016 - 04.2018
- Collaborated with other departments within the organization to provide optimal service levels during peak times.
- Maintained records of payroll and attendance.
- Participated in budgeting and cost control for kitchen labor expenses.
- Supervised kitchen staff to ensure compliance with safety regulations.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
Executive Chef
La Bastide Bistro
San Diego, CA
09.2005 - 09.2015
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Performed financial analysis and recommended effective methods to cut costs.
- Tracked sales figures for each dish served in order to identify popular items.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
Education
High School Diploma -
Scripps Ranch High School
San Diego, CA06-2009
Skills
- Operations Management
- Vendor Relationship Management
- Budget Management and Cost Controls
- Procedural Improvement
- Equipment and Environment Condition Maintenance
- Annual Business Planning Support
- Policy and Procedure Enforcement
Certification
Food Handler Certification, 08/01/23, 08/01/26, County of San Diego food handlers card
Personal Information
Title: Chef de Cuisine
Timeline
Personal Chef
It's Your Table
06.2021 - Current
Lead Line Cook
North Italia
10.2019 - 06.2021
Chef De Cuisine
The Barrel Room
03.2019 - 10.2019
Executive Sous Chef
Barrel Room and Mason Kitchen
04.2018 - 01.2019
Lead Chef
The Barrel Room
03.2016 - 04.2018
Executive Chef
La Bastide Bistro
09.2005 - 09.2015
High School Diploma -
Scripps Ranch High School
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