William Brul'e
Westborough,MA
Summary
Dynamic Executive Chef with a proven track record in food safety, menu planning, and cost control. Expertise in training staff and curating menus that enhance customer satisfaction and drive profitability. Experience in fine dining, specialty pairings and local collaborations.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Executive Chef
Eurest Dining Services
Marlboro, MA
05.2022 - Current
- Brought consistency, balance, stability and leadership to the boston scientific HQ account.
- Developed a strong culinary culture and ensured quality in day to day operations.
- Consistently Improving food and labor cost.
- Curated menu rotation to enhance customer experience and drive account profitability.
- Supervised kitchen staff to ensure high standards of food quality and safety compliance.
- Implemented cost control measures, reducing waste while maintaining ingredient quality.
- Led seasonal promotions that increased customer engagement and boosted sales revenue.
- Regional New England Safety Champion- delivering advanced safety knowledge and practices to the team.
- Previous District Chef
- Oversee all ordering of products and goods.
Executive Chef
Worcester Restaurant Group
Worcester, MA
03.2013 - 04.2022
- Developed and executed seasonal menus, enhancing culinary creativity and guest satisfaction.
- Oversaw kitchen operations, ensuring compliance with health and safety regulations.
- Trained and mentored kitchen staff, fostering skill development and teamwork.
- Managed inventory control processes, reducing food waste and optimizing cost efficiency.
- Developed specialty dinner series, "Tuscan wines" and "Hogs and Hops." Oversaw and executed pairings and coursed dinner menus with collaborations from local brewers.
- Collaborated with front-of-house staff to ensure seamless service and education on allergies and dietary restrictions.
- Designed catering menus for special events, tailoring offerings to diverse client needs.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Executive Sous Chef
Fishbones Bistro
Chelmsford, MA
03.2011 - 04.2013
- Supervised kitchen operations, ensuring high standards of food quality and presentation.
- Developed seasonal menus, incorporating fresh ingredients and innovative culinary techniques.
- Trained and mentored junior chefs, fostering a collaborative and efficient work environment.
- Collaborated with front-of-house staff to enhance customer dining experiences through effective communication.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
Manager
Scupper Jacks
Acton, MA
09.2004 - 02.2011
- Led team in daily operations, ensuring adherence for FOH quality standards and service standards.
- Trained and mentored staff.
- Led by example through day to day tasks and challenges
- Oversaw daily sales and handled opening and closing procedures.
- Counting draws, daily deposits and closing.
- Aided in kitchen duties and activities.
- Developed staff schedules, balancing labor needs with operational demands for efficiency.
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
- Maintained professional, organized, and safe environment for employees and patrons.
Education
High School Diploma -
Littleton High School
Littleton, MA2005
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- Hospitality service expertise
- ServSafe certification
- Team leadership
- Hiring, training, and development
- Inventory control
- Kitchen management
- Safe food handling
- Operations management
- Customer service
- Kitchen operations oversight
- Kitchen staff management
- Food prep planning
- Vendor relationship management
- Special events
- Catering and events
- Coaching and mentoring
- Staff training
- Creative thinking
- Food pairing
- Inventory management
- Staff scheduling
- Food presentation
- Food plating and presentation
- Recipe creation
- Attention to detail
- Recruitment and onboarding
- Recipes and menu planning
- Staff management
- Fine dining
- Menu supervision
- Food service safety training
- Allergy awareness
- Order management
- Waste reduction
- Sanitation standards
- Restaurant operations
- Purchasing management
- BOH operations
- Problem and complaint resolution
- Equipment maintenance
- Quality assurance
- Kitchen equipment operation and maintenance
- Purchasing
- Staffing
Certification
Serfsafe
Allergen handlings
CPR
Timeline
Executive Chef
Eurest Dining Services
05.2022 - Current
Executive Chef
Worcester Restaurant Group
03.2013 - 04.2022
Executive Sous Chef
Fishbones Bistro
03.2011 - 04.2013
Manager
Scupper Jacks
09.2004 - 02.2011
High School Diploma -
Littleton High School