Bryan Chavez Email & Phone Number

San Francisco Bay Area

SoP involve overseeing cook staff and stewards for multiple venues. Main kitchen banquets for private events and dinners, restaurant and café. Seasonal menu development. Training and educated staff. Daily meeting with Culinary Director. Ordering and receiving with multiple vendors. Inputting data. Scheduling adjusting accordingly to business. Developing.

Orinda, California, United States

• Chef de Cuisine
• Daily duties involve overseeing cook staff and stewards for multiple kitchens. Main kitchen banquets forprivate events and dinners, restaurant and café. Seasonal menu development. Training and educatedstaff. Daily.

Concord, California, United States

Cohesive problem solving with management. Labor costing. Ordering & receiving. Nightly and monthlyinventory using CTUIT. Butchery. Managing AM/PM teams. Adhering to corporate guidelines andprocedures. Team building and development. Supporting Chef in absence and team. Hire and onboardnew team members. Training and developing with team, executing with new.

Pleasanton, California, United States

Inventory, ordering & receiving. Maintain customer relations with purveyors and sales reps. Creative menu planning. Supporting Chef in absence. Private dinners, special event dinners and banquets. Menu development.Overseeing AM/PM shifts. Building team culture and development with team. Training and onboarding new team members. Butchery and daily prep list.

Walnut Creek, California

Operations include managing kitchen staff. Daily list. Butchery. Inventory management. Training staff of portion control and waste management. Controlling food cost and labor cost. Creating solutions to manage finances and maximize monthly goals. Maintaining relations with purveyors and suppliers.

San Francisco Bay Area

AM Sous daily prep list, prepare dinner service, organized dinners for private parties. Support Exec. Chef with daily tasks and in absence. Butchery. Team culture and building. Developing current and new hires. Working and overseeing prep cooks expediting daily goals. Maintain monthly and daily inventory records. Labor cost building. Food cost management..

Brentwood, California

Managed kitchen team and daily duties. Ordering and Receiving including monthly inventory. Preparing and executing menus for monthly Tapas events. Exercising and troubleshooting monthly goals. Developing team culture current and new hires. Health department/kitchen codes and logs. Execute communication and standards between FOH and BOH relations. Cater and.

San Francisco Bay Area

Monitor food/ingredients, prep, rotation and stock station, regulate ovens, deep fryers and grill temperatures for daily service. Monitor cleanliness and sanitation for work stations before and after shifts. Menu development. Overseeing employees and training new hires. Supporting and developing team culture. Creating daily and weekend specials. Cater.

Brentwood, California

Preparing and executing menu items for daily service and creating specials to improve and challenge myself skills in the kitchen and improve to be an aspiring chef.

Stevinson, California

Gourmet meal preparation and service. Analyze recipes to assign prices to menu items, demonstrated new cooking techniques recruit and train. Catered organized events and social gatherings.

Merced, California

As a versatile employee had responsibilities in multiple departments to include cashier service, stocking and ordering, and oversight of employees. Provided assistance in the Bakery and Deli which included food preparation and batch barbecue.

Certificate, Culinary Arts/Chef Training

Dipolma, General Studies, 12

General Studies