Patrick Brawley Email & Phone Number

Birmingham, Alabama Area

● Collaborated with renowned Chef Chris Hastings to develop & establish The Side by SideRestaurant while also working at Hot & Hot Fish Club until grand opening● Manage all operational facets of a brand new, contemporary restaurant that serves patrons 7 days a week for lunch & dinner meal periods● Control all inventory; coordinate with local farmers to develop an engaging and enticingfarm-to-table menu; also develop & implement seasonal menus● Ensure overall quality, quantity, & presentation for each & every order placed● Hire, train, schedule, & manage all kitchen personnel

Tuscaloosa, Alabama Area

Georgetown, Grand Cayman

● Managed all operations for a well-established & widely visited, 120-seat fine dining establishment; handled all staffing & professional development for 12 kitchen staff members● Spearheaded all inventory control measures; collaborated with local & globally based purveyors● Developed & applied several seasonal menus that incorporated local & international ingredients;kept food expenditures within budget● Planned and organized catering for numerous onsite & external banquets

Seven Mile Beach, Grand Cayman, Cayman Islands

● Worked at numerous stations onsite in a Caribbean-inspired eatery● Supervised and guided an evening shift that consisted of six staff members● Aided both the Sous Chef and Head Chef with menu development and execution

Georgetown, Grand Cayman, Cayman Islands

● Effectively trained & coached all new hires & provided professional development opportunitiesfor existing staff● Served as surrogate for Head Chef; assumed all responsibilities during absences● Aimed to achieve the utmost in quality assurance, portion control, presentation & temperature of items contained within each order● Supervised all Cooks with preparation duties and pastry work as needed

Seven Mile Beach, Grand Cayman, Cayman Islands

● Oversaw operations for a sauté station at a 60seatcapacity fine dining establishment● Assembled plated buffet lines for events attended by as many as 500 guests● Assisted the Sous Chef with menu planning functions.

Birmingham, Alabama Area

● Concocted meals mise en place for a popular and reputable banquet facility● Prepared and finalized menus for banquet events attended by up to 1000 individuals