Brandon Goodman
Burnaby,BC
Summary
Accomplished Head Chef with a proven track record at Earls Restaurant, excelling in kitchen management and team leadership. Mastered cost management, reducing waste by over 20%, and enhanced staff performance through effective training and mentoring. Skilled in food safety and kitchen operations, prioritize high-quality, efficient service, showcasing strong organizational and leadership abilities. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
17
17
years of professional experience
Work History
Head Chef
Earls Restaurant
03.2009 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Supervision and Management of a staff over 100 people.
- Succession planning through people selection.
- Responsible for termination of contracts.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Hired, managed, and trained kitchen staff.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Mentored kitchen staff to prepare each for demanding roles.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Line Cook/Cashier Team Lead
McDonalds
02.2007 - 03.2009
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Education
High School Diploma -
Mount Boucherie Secondary
West Kelowna, BC06.2012
Skills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Team Management
- Kitchen Operations
- Cost Management
- Leadership Qualities
- Staff Training
- Budget Development
- Forecasting and planning
- Coaching and Mentoring
- Prioritization and Organization
- Kitchen Equipment Operation
- Staff Scheduling
- Catering and Events
- Team Leadership
- Inventory Management
- Restaurant Operations
- Food procurement
- Staff Supervision and Coordination
- Kitchen Staff Management
- Coordinating Kitchen Staff
Languages
English
Full Professional
Timeline
Head Chef
Earls Restaurant
03.2009 - Current
Line Cook/Cashier Team Lead
McDonalds
02.2007 - 03.2009
High School Diploma -
Mount Boucherie Secondary
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