Susan B. Brown
Chef
Los Angeles,CA
Summary
Highly organized and dependable candidate with a proven track record of effectively managing multiple priorities and maintaining a positive attitude. Achieves team goals by willingly taking on additional responsibilities. Demonstrates strong commitment to excellence and thrives in fast-paced environments. Positive and upbeat with customers and team members alike. Experienced Chef Manager successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities. [Number] years of progressive leadership experience. CCC Experienced Chef bringing demonstrated success in developing and motivating strong restaurant teams to assist 30 customers hourly. Keeps all areas clean and sanitized while managing inventory and preventing waste. Positive and upbeat with customers and team members alike.
Overview
14
14
years of professional experience
Work History
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Pitched in to work line during busy periods or in place of sick employees.
- Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
- Developed comprehensive menus with a focus on seasonal ingredients and regional flavors, resulting in a unique dining experience.
- Negotiated contracts with vendors for cost-effective sourcing of high-quality ingredients, reducing overall expenses without compromising on quality.
- Utilized culinary techniques to create visually appealing dishes.
- Assisted with menu development and planning.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Kitchen Manager
St. Dominic Church
01.2020 - Current
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
- Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
Personal Chef
Doctors , Wife and Husband
06.2015 - 06.2019
- Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations.
- Labeled food to include reheating and safe storage and handling instructions.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Enhanced client satisfaction by creating personalized and diverse meal plans tailored to individual preferences and dietary requirements.
- Sourced healthy cooking techniques to capture flavor and nutrients of food with fresh ingredients.
Chef Manager
Women' Center , Los Angeles
09.2013 - 11.2014
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
- Pitched in to work line during busy periods or in place of sick employees.
- Developed comprehensive menus with a focus on seasonal ingredients and regional flavors, resulting in a unique dining experience.
Chef Supervisor
Salvation Army
02.2011 - 03.2013
- Streamlined food preparation processes for faster service times and better quality control.
- Troubleshot equipment issues in the kitchen quickly so as not to disrupt operations or compromise food safety.
- Ensured consistent presentation of dishes by establishing plating standards and providing training to kitchen staff members.
- Enhanced kitchen efficiency by implementing effective inventory management systems and reducing food waste.
Education
Associate of Arts - Photography
LA Valley College
Van Nuys, CAAssociate of Arts - Culinary
Le Cordon Blue
Pasadena, CA05.2004
Positions
- Chef/cook
References
- Jeanet Moltke 818-618-6686
- Pam Gagan, 323-603-7662
Timeline
Kitchen Manager
St. Dominic Church
01.2020 - Current
Personal Chef
Doctors , Wife and Husband
06.2015 - 06.2019
Chef Manager
Women' Center , Los Angeles
09.2013 - 11.2014
Chef Supervisor
Salvation Army
02.2011 - 03.2013
Associate of Arts - Photography
LA Valley College
Associate of Arts - Culinary
Le Cordon Blue
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