Persia Briones
Shreveport
Summary
Dynamic Executive Chef with a proven track record at Penn Properties LLC, excelling in menu development and team management. Recognized for enhancing guest satisfaction through innovative dishes and maintaining strict food safety standards. Adept at budgeting and cost control, achieving significant reductions in waste while fostering a collaborative kitchen environment.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Chef De Cuisine
Penn Properties LLC
08.2023 - 04.2025
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
Executive Chef
Sodexo Campus Services
07.2019 - 04.2023
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Food and Beverage Executive /Executive Chef Manager
Hyatt Place
03.2017 - 02.2019
- Achieved revenue growth by collaborating with cross-functional departments such as sales, marketing, and operations for cohesive strategies focused on enhancing guest experiences.
- Enhanced customer satisfaction by implementing innovative food and beverage menu concepts.
- Established strong relationships with vendors and suppliers, ensuring high-quality products at competitive prices.
- Augmented banquet services provided increasing repeat business from satisfied clients who enjoyed seamless execution during their events.
- Promoted a positive work culture by fostering teamwork, open communication, and professional development opportunities for staff members.
- Managed budgets effectively, adhering to financial targets while prioritizing guest satisfaction and employee engagement.
- Implemented cost control measures to minimize waste and optimize inventory levels, reducing operational expenses.
Training Table Chef
The Georgia Center
06.2016 - 03.2017
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Planned, prepared and coordinated meals for scholarship athletes for the University of Georgia athletic department
Executive Catering Chef /Food and Beverage Executive /Executive Chef Manager
University Of Georgia
08.2004 - 06.2010
- Reduced food waste through effective inventory management and proper storage techniques.
- Maintained high-quality standards for food safety and hygiene, adhering to industry regulations and guidelines.
- Continuously pursued professional development opportunities, staying current on culinary trends and techniques to enhance menu offerings.
- Developed innovative recipes that incorporated seasonal ingredients, resulting in memorable dishes for clients.
- Supervised catering staff during events, ensuring timely execution of tasks and adherence to established procedures.
- Promoted a positive work environment within the kitchen team, fostering teamwork and camaraderie among staff members.
- Consistently delivered exceptional customer service through anticipating client needs and promptly addressing concerns or requests.
- Elevated guest experience through exceptional attention to detail in plate presentation and garnishing techniques.
- Collaborated with event planners, ensuring seamless coordination of food preparation and presentation.
- Enhanced client satisfaction by creating customized menus tailored to specific event requirements.
- Streamlined kitchen operations for efficiency, implementing strategic workflow processes.
- Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
- Served catering guests by fulfilling orders, communicating requests to kitchen staff and routinely inquiring about customer satisfaction.
Education
Associate of Arts - Culinary Arts
Art Institute of Atlanta
Atlanta, GA05-1995
Skills
- Food safety
- Leadership qualities
- Plating techniques
- Kitchen sanitation
- Sanitation protocols
- Kitchen operations
- Team management
- Food presentation
- Creativity and innovation
- Food safety standards
- Menu development
- Recipe creation
- Fine-dining expertise
- Budgeting and cost control
- Cost reduction
- Inventory rotation
- Cost control and budgeting
Accomplishments
- Prepared 300 meals, including appetizers and desserts, for high-volume catering event.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Worked the 1996 Summer Olympic Games for athlete village
Certification
Serv Safe Certified
Timeline
Chef De Cuisine
Penn Properties LLC
08.2023 - 04.2025
Executive Chef
Sodexo Campus Services
07.2019 - 04.2023
Food and Beverage Executive /Executive Chef Manager
Hyatt Place
03.2017 - 02.2019
Training Table Chef
The Georgia Center
06.2016 - 03.2017
Executive Catering Chef /Food and Beverage Executive /Executive Chef Manager
University Of Georgia
08.2004 - 06.2010
Associate of Arts - Culinary Arts
Art Institute of Atlanta
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