Patrick T. Brown
Waukegan,IL
Summary
Dynamic Chef Manager with extensive experience at ARAMARK CORPORATION, excelling in menu planning and catering services. Proven track record of enhancing food production efficiency and reducing client costs by $85,000. Skilled in inventory management and team development, fostering a collaborative environment to achieve exceptional service standards.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Chef
SODEXO CORPORATION, HOLLISTER CORPORATION
Libertyville, IL
10.2016 - Current
- Supervised eight employees to boost productivity and foster teamwork.
- Directed daily café operations, serving 675 customers efficiently.
- Planned and organized catered services for special events and meetings.
- Updated internet menus and promotions weekly to enhance customer engagement.
- Managed weekly accounting processes, including payroll and inventory control.
- Conducted client meetings to fulfill special service requests.
Banquet Services Captain
STARWOOD HOTELS AND RESORTS, WESTIN CHICAGO NORTH SHORE
Wheeling, IL
04.2011 - 10.2016
- Check room sets prior to each event
- Check all china, glassware, silverware, and linens for each event
- Meet with the banquet chef to confirm quantity and timing of food leaving the kitchen
- Check staffing needs for each event
- Conduct pre-function meetings to allocate stations and partners for staff
- Communicate with the meeting planner to make sure all needs are met and check for any last-minute instructions or changes
- During the function, evaluate food and services to ensure food is being served properly
- Review all upcoming events for the next 90 days and check staffing and inventory needs for those events.
Chef Manager
ARAMARK CORPORATION, GRAINGER CORPORATION
Northbrook, IL
03.2010 - 04.2015
- Train, develop & supervise a staff of eight employees
- Responsible for daily café food production for 525 customers
- Plan, organize and direct catered food services for special meetings and events
- Responsible creating and updating the internet with weekly menus
- Responsible for weekly accounting procedures, payroll and inventory management.
- Conduct meetings with the client concerning special service needs and requests
Chef Manager
COMPASS GROUP USA, UNDERWRITERS LABORATORIES
Northbrook, IL
08.2004 - 03.2010
- Train, develop & supervise a staff of nine employees in two campus locations
- Responsible for daily cafe food production for 1200 customers
- Plan, organize and direct catered food services for special meetings and events
- Responsible creating and updating the internet with weekly menus
- Responsible for weekly accounting procedures, payroll and inventory management.
- Conduct meetings with the client concerning special service needs and requests
Chef Manager
ARAMARK CORPORATION, BAXTER HEALTHCARE
Round Lake, IL
07.2003 - 08.2004
- Train, develop & supervise a staff of eight employees over 2 shifts
- Responsible for daily café food production for 400 customers
- Plan, organize and direct catered food services for special meetings and events
- Responsible for weekly menu planning
- Accountable for weekly accounting procedures and inventory management
- Conduct meetings with the client concerning special service needs and requests
Chef
ARAMARK CORPORATION, CARDINAL HEALTH
McGaw Park, IL
09.2001 - 06.2003
- Cook, prepare and oversee food production for a $1.1 million account
- Supervise and train a kitchen staff of 10 employees
- Responsible for all ordering and inventory procedures
- Reduced client subsidy by $85,000 in fiscal year 2002
- Increased top line sales by $25,000 in fiscal year 2002
- Responsible for special catered events serving 700 people over 3 shifts
Chef (multiple locations)
ARAMARK CORPORATION, CARDINAL HEALTH
McGaw Park, IL
10.2000 - 09.2001
- Responsible for all food production for 250 people between 2 buildings
- Planned and organized weekly menu specials with the Chef
- Cooked and served food for special catered events serving 700 people over 3 shifts
- Increased catering sales by 20% in fiscal year 2000
Sous Chef
2000 SUMMER OLYMPICS
Sydney, Australia
07.2000 - 08.2000
- Organized food supply
- Responsible for quality assurance for 50,000 meals daily
- Ordered and ensured proper delivery of food products.
- Served as 1 of 7 American representatives on a safety training committee.
- Chosen to stay and assist with the Para Olympics
Education
Diploma - Culinary Arts
ARIZONA CULINARY INSTITUTE (ACI)
Scottsdale, AZTwo years of vocational courses - construction
COLLEGE OF LAKE COUNTY
Grayslake, ILSkills
- Menu planning
- Food production
- Catering services
- Inventory management
- Recipe development
- Quality assurance
Certification
- Certified in food sanitation (licensed by the State of Illinois)
- Certified in community first aid and safety (American Red Cross)
- Trained in fire safety (prevention and fire extinguisher training)
Phone Numbers
(847) 769-6081
Timeline
Chef
SODEXO CORPORATION, HOLLISTER CORPORATION
10.2016 - Current
Banquet Services Captain
STARWOOD HOTELS AND RESORTS, WESTIN CHICAGO NORTH SHORE
04.2011 - 10.2016
Chef Manager
ARAMARK CORPORATION, GRAINGER CORPORATION
03.2010 - 04.2015
Chef Manager
COMPASS GROUP USA, UNDERWRITERS LABORATORIES
08.2004 - 03.2010
Chef Manager
ARAMARK CORPORATION, BAXTER HEALTHCARE
07.2003 - 08.2004
Chef
ARAMARK CORPORATION, CARDINAL HEALTH
09.2001 - 06.2003
Chef (multiple locations)
ARAMARK CORPORATION, CARDINAL HEALTH
10.2000 - 09.2001
Sous Chef
2000 SUMMER OLYMPICS
07.2000 - 08.2000
Diploma - Culinary Arts
ARIZONA CULINARY INSTITUTE (ACI)
Two years of vocational courses - construction
COLLEGE OF LAKE COUNTY
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