Brandon Smith

Ownership changed, causing early resignation

• Created specialty pizzas to diversify menu and promote restaurant / prepared large batches of fresh dough daily.
• Fostered positive working environment through effective communication and time management.
• Operated pizza oven and other kitchen equipment safely to protect team members from harm and equipment from damage.
• Dealt with the service of customers, taking orders through phone, online and in person while simultaneously working on line.

• Completed XPEL certification, operated tools, equipment, and machinery according to industry standards.
• Demonstrated meticulousness through presenting the highest level of quality, to maintain or exceed customer/employer expectations.
• Worked proficiently in an environment demanding a very high level of concentration, skill, precise details and installation processes.
• Developed strong repetitive systems to prevent, contamination, costly accidents and mitigate product loss.
• Developed and maintained professional relationships with customers and vendors to promote loyalty and referrals.
• Performed installations to spec for functionality and customer satisfaction.

• Created seasonal fine dining menus and weekly tasting menus with the focus of using fresh ingredients from local farms and purveyors.
• Worked with Terminal City at the time of receiving a globally recognized award for prestigious hospitality standards and practices within private members clubs worldwide.
• Specialized butchery, unique food preparation, item development, and Molecular Gastronomy.
• Aided in management of a small brigade.
• Prepared and served large scale banquets and specialized functions.
• Communicated closely with servers to fully understand special orders for customers.

• Worked with authentic Spanish tapas style cuisine, along with a large selection of imported cheeses, charcuteries and many other geographically accurate ingredients and styles.
• Maintained and received local awards, as a team, for best in service, product and consistency.
• Prepared and butchered meats, poultry, fish and house charcuteries.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Ensured service ready, well-stocked stations with essential mise-en-place for maximum productivity.

• Prepared French/German fine fusion style cuisine to a locally recognized award winning standard.
• Created daily fresh sheets to promote business and rotate perishable stock more efficiently.
• Lead multiple stations simultaneously through orders during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Maintained well-stocked stations with essential mise-en-place for maximum productivity.

• Worked closely with authentic and fusion Mexican cuisine to a locally recognized award winning standard.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Plated and presented all dishes to match established restaurant standards.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Fine Dining experience

• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Grilled meats and seafood to customer specifications.
• Produced adequate amounts of mise en place to make meal preparation easier.