Robert Brazean
Worcester,MA
Summary
Motivated culinary professional specializing in food preparation, with a history of maintaining high standards in food safety and quality control. Proven ability to coordinate meal preparation with kitchen staff, resulting in seamless service during peak hours. Proficient in training new hires on essential kitchen techniques, fostering a culture of excellence and teamwork. Eager to contribute culinary talents and dedication to customer satisfaction in a dynamic kitchen environment.
Overview
9
9
years of professional experience
Work History
Sous Chef
Compass Group (Babson College)
Wellesley, Massachusetts
07.2018 - Current
- Directed kitchen staff in daily operations, focusing on food production, sanitation, and safety practices.
- Collaborated with Executive Chef to develop innovative dishes for special events.
- Ensured adherence to high standards for food preparation and presentation quality.
- Trained kitchen personnel on advanced culinary techniques.
- Complied with all health department regulations regarding proper food handling methods.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Supervised kitchen staff and ensured adherence to safety and sanitation standards.
- Managed inventory levels and ordered supplies to maintain efficient kitchen operations.
- Trained new cooks on food preparation techniques and kitchen protocols.
- Collaborated with management to plan seasonal menus aligned with customer preferences.
- Coordinated with front-of-house staff to ensure timely meal service during peak hours.
Grill Cook
Compass Group (Eurest)
Worcester, Massachusetts
02.2017 - 02.2018
- Prepared diverse grilled dishes following established recipes and safety standards.
- Ensured cleanliness and organization of grill station to maintain efficient workflow.
- Collaborated with kitchen staff to coordinate food preparation and service timelines.
- Monitored cooking temperatures to guarantee food safety and quality compliance.
- Trained new team members on grill techniques and best practices for efficiency.
- Assisted in inventory management by tracking supplies and notifying of shortages.
- Implemented portion control measures to optimize ingredient usage and reduce waste.
- Maintained grills and equipment, performing routine cleaning and upkeep tasks.
- Made sure that all orders were filled in an accurate and timely manner.
- Followed proper sanitation procedures during food preparation and storage.
- Cleaned and organized grilling area, stocked supplies, and prepared food items to order.
- Maintained cleanliness and organization of line workstations.
- Ensured all food was cooked to the correct temperature as per health code regulations.
- Performed closing duties such as organizing leftovers into containers for refrigeration or disposal, cleaning grills, and emptying grease traps.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Grilled various cuts of meat and seafood items to meet customer specifications and food handling standards.
- Maintained knowledge of current menu items, garnishes, ingredients, and preparation methods.
Skills
- Kitchen management
- Menu development
- Food safety compliance
- Culinary training
- Inventory control
- Ordering
Timeline
Sous Chef
Compass Group (Babson College)
07.2018 - Current
Grill Cook
Compass Group (Eurest)
02.2017 - 02.2018