Patrick Brawley phone numbers
● Cayman Cook out Gala Dinner participant at The Ritz Carlton with Anthony Bourdain, Daniel Boulud, Eric Ripert, Jose Andres, Daniel Humm, and Martin Picard, 2013● Collaborated with Martin Picard of A u Pied de Cochon for special event at Abacus, Grand Cayman, 2013● Awarded Best Overall Culinary Skill, Cayman Culinary Society’s Annual Culinary Awards ofExcellence, November 2010● Introduced new standard of food preparation & presentation● Designed, developed & executed new menus, quality control & seasonal specials● Operations & resource management; inventory control & cost reduction; pricing & profit growth● Training & recruitment; efficacy in mentoring team members to fuel superior professionalism● Customer service; committed to delivering utmost in guest care & hospitality experience
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Chef De Cuisine, Sous ChefHot & Hot Fish Club Sep 2014 - Aug 2016Birmingham, 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
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Chef De CuisineThe Side By Side Restaurant Oct 2014 - Jan 2016Tuscaloosa, Alabama Area
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Executive ChefAbacus Restaurant Sep 2012 - Sep 2014Georgetown, 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 -
Cook 1Grand Cayman Beach Suites Sep 2010 - Sep 2012Seven 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
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Sous ChefAbacus Restaurant Sep 2008 - Sep 2010Georgetown, 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
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Chef De PartieWestin Grand Cayman Sep 2006 - Sep 2008Seven 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.
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Line CookSatterfield'S Sep 2004 - Sep 2006Birmingham, 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
Patrick Brawley Education Details
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Johnson & Wales University, Charleston, South CarolinaCulinary Arts, 2004
Frequently Asked Questions about Patrick Brawley
What is Patrick Brawley's role at the current company?
Patrick Brawley's current role is Seeking Culinary opportunities in Birmingham, AL.
What is Patrick Brawley's direct phone number?
Patrick Brawley's direct phone number is +120558*****
What schools did Patrick Brawley attend?
Patrick Brawley attended Johnson & Wales University, Charleston, South Carolina.
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