Summary
Overview
Work History
Education
Skills
Timeline
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Sharita Bruner

Oklahoma City

Summary

Forward-thinking professional offering more than 20 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven Chef skills. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with American cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational skills.

Overview

6
6
years of professional experience

Work History

Chef

Compass Group USA
10.2023 - Current
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.

Certified Dietary Manager

Voyage LTC
08.2022 - Current
  • Improved patient satisfaction by developing and implementing customized meal plans according to their dietary needs and preferences.
  • Optimized kitchen efficiency for better meal preparation and delivery, ensuring timely service to patients.
  • Enhanced food safety standards by implementing strict hygiene protocols and conducting regular staff training sessions.
  • Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices accordingly.
  • Managed a team of dietary aides, providing ongoing coaching and support to ensure high-quality meal services for patients.
  • Participated in interdisciplinary meetings to provide expertise on patient nutritional care, supporting holistic treatment approaches.
  • Ensured compliance with federal, state, and local regulations by staying current on industry best practices and adapting procedures accordingly.
  • Led the development of special event menus for holidays or themed days at the facility, promoting variety in meal offerings.

Owne/Chef

Sol’d Owt LLC
08.2020 - Current
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Introduced unique fusion cuisine concepts that garnered widespread praise from both customers and food critics alike.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Handled and stored food to eliminate illness and prevent cross-contamination.

Pastry Chef

JK By Chef King
07.2023 - 10.2023
  • Enhanced customer satisfaction by creating visually appealing and delicious pastries.
  • Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
  • Collaborated with the culinary team to create unique dessert offerings that complemented main dishes.
  • Implemented efficient production techniques, reducing waste and improving overall pastry quality.
  • Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
  • Contributed to successful catering events by designing custom dessert menus tailored to specific client preferences.
  • Maintained well-organized mise en place to keep work consistent.

Certified Dietary Manager

EARC
07.2018 - 07.2022
  • Improved patient satisfaction by developing and implementing customized meal plans according to their dietary needs and preferences.
  • Optimized kitchen efficiency for better meal preparation and delivery, ensuring timely service to patients.
  • Enhanced food safety standards by implementing strict hygiene protocols and conducting regular staff training sessions.
  • Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices accordingly.
  • Streamlined meal planning processes by utilizing advanced software programs for menu creation and recipe management.
  • Achieved budgetary goals through effective cost control measures, including bulk purchasing and negotiating vendor contracts.
  • Participated in interdisciplinary meetings to provide expertise on patient nutritional care, supporting holistic treatment approaches.
  • Ensured compliance with federal, state, and local regulations by staying current on industry best practices and adapting procedures accordingly.
  • Led the development of special event menus for holidays or themed days at the facility, promoting variety in meal offerings.
  • Frameworked monthly menus based on seasonal ingredients availability while adhering to nutritional guidelines.
  • Partnered with dietitians in assessing patients' needs for therapeutic diets upon admission or during their stay at the facility.
  • Purchased food supplies for department according to budget limitations.
  • Consulted with dietitians to plan menus appropriate for patient needs.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Purchased food and cultivated strong vendor relationships.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.

Education

CDM, CFPP - Certified Dietary Manager

Francis Tuttle Technology Center - Portland
Oklahoma City, OK
03.2012

Associate of Applied Science - Business Management

Oklahoma State University - Oklahoma City
Oklahoma City, OK
12.2006

Skills

  • Order Delivery Practices
  • Food Inventories
  • Baking and Broiling Skills
  • Process Improvement
  • New Hire Training
  • Order Supplies
  • Portion and Cost Control
  • Train Employees
  • Company Safety Standards
  • Verbal and Written Communication
  • Waste Control
  • Food Preparation Techniques
  • Manage Budgets
  • Cleaning and Sanitizing Methods
  • Kitchen Equipment Operation
  • Utensils and Equipment
  • Control of Expenses
  • Food Plating and Presentation
  • Food Storage
  • Banquets and Catering
  • Food Spoilage Prevention
  • Food Preparation and Safety
  • Fine Dining Expertise
  • Menu Planning
  • Sanitation Guidelines
  • Assist Customers
  • Hospitality Service Expertise
  • Complex Problem-Solving
  • Management of Personnel Resources
  • Operations Management
  • Performance Improvement
  • Time Management
  • Kitchen Management
  • Effective Communication
  • Active Listening
  • Food Safety Oversight
  • Forecasting and Planning
  • Knife Use
  • Food Service Operations
  • Catering Events
  • Kitchen Crew Training
  • Critical Thinking
  • Kitchen Staff Management
  • Special Requests
  • BOH Operations
  • Brand Loyalty
  • Dietary Restrictions
  • Create Recipes
  • Staff Recruiting and Hiring
  • Sauce Preparation
  • Scheduling
  • Coordination

Timeline

Chef

Compass Group USA
10.2023 - Current

Pastry Chef

JK By Chef King
07.2023 - 10.2023

Certified Dietary Manager

Voyage LTC
08.2022 - Current

Owne/Chef

Sol’d Owt LLC
08.2020 - Current

Certified Dietary Manager

EARC
07.2018 - 07.2022

CDM, CFPP - Certified Dietary Manager

Francis Tuttle Technology Center - Portland

Associate of Applied Science - Business Management

Oklahoma State University - Oklahoma City

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Sharita Bruner