Brent Bryson

• Prepared dough, sauces, and toppings for consistent pizza production.
• Monitored oven temperatures and adjusted bake times for quality results.
• Assembled specialty and custom orders according to customer requests.
• Maintained clean prep areas, utensils, and food-contact surfaces.
• Created Neopolitan style, Romana, NYC style, and Chicago style
• Wood oven, stone gas oven, and conveyor oven experienced

• Prepared ingredients, portioned supplies, and supported daily kitchen production for catering events.
• Maintained clean workstations, sanitized equipment, and followed food safety procedures consistently.
• Assisted cooks with recipe execution, timing, and final plating for banquet service.
• Organized refrigerated, frozen, and dry storage to support efficient ingredient access.

• Prepared ingredients for service, following kitchen recipes and portion standards
• Chopped, diced, and measured food items with consistent knife and prep technique
• Maintained clean prep stations, sanitizing surfaces and equipment throughout shift
• Restocked refrigerators, dry storage, and line stations to support smooth kitchen flow
• Setup buffet daily
• Learned how to use a knives

• Operated grills, fryers, and ovens to prepare menu items with consistent quality.
• Monitored cook times and temperatures to ensure safe, accurate food service.
• Prepared ingredients, portioned components, and organized stations for efficient line execution.
• Maintained sanitation standards across work areas, tools, and food handling practices.

• Delivered food orders promptly from kitchen to tables, ensuring accurate presentation and temperature.
• Coordinated with servers and kitchen staff to maintain smooth dining room service flow.
• Verified order details before running plates to reduce delivery errors and delays.
• Handled high-pressure situations calmly and professionally during peak hours or unexpected rushes at the restaurant.

• Delivered attentive table service, anticipating guest needs and maintaining smooth dining-room flow.
• Recommended menu items and beverages, improving guest satisfaction through informed suggestions.
• Coordinated with kitchen and bar staff to ensure accurate, timely order delivery.
• Resolved guest concerns promptly, preserving positive dining experiences and repeat business.
• Managed multiple tables efficiently during peak service periods while maintaining accuracy and professionalism.
• Regularly made 100% tips

• Prepared ingredients and mise en place for fast-paced kitchen service.
• Operated grill, fryer, and sauté stations with consistent timing and quality.
• Followed recipes and plating standards to maintain menu consistency.
• Maintained sanitation, food safety, and temperature control throughout shifts.
• Restocked stations and monitored inventory to prevent service delays.

• Monitored inventory levels and communicated supply needs to support uninterrupted kitchen operations.
• Operated grills, fryers, ovens, and other kitchen equipment with attention to safety and efficiency.
• Assisted with special orders and dietary requests, adapting preparation to guest preferences.
• Cleaned workstations, equipment, and kitchen surfaces to meet sanitation and health standards.
• Trained newer kitchen staff on prep routines, cooking procedures, and service expectations.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.

• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.

I ran all 3 lines for a 25 table family restaurant. A niteclub with pub food. A 15 table patio with regular live DJs on the radio BBQ parties. Room service for 25 rooms at the inn, and catering to truck drivers living onsite. Also helped run the weekly buffet.

Line cook for multiple outlets onsite. 30 table family restaurant., breakfast lunch dinner 7 days a week. 12 table patio for BBQ parties and special events like luaus(pig roast) with 6 foot gas grill. Pub food for niteclub 7 days a week. Room' service for the Inn with 30 rooms. Weekly weekend brunch buffet served seated in all venues at once. Deep frying, char grill, BBQ grill, salamander, gas oven, gas stove top,