Briana Musgrove
Los Angeles
Summary
Detail-oriented professional with a proven track record of reliability, efficiency, and consistently completing high-level tasks. Deep knowledge and understanding of food safety regulations, ensuring compliance with company standards and federal codes. Exceptional time management skills and meticulous attention to detail. Skilled in accurately determining inventory needs and conducting thorough budget reviews and management. Experienced in quality control practices, adept at identifying areas for improvement and implementing necessary modifications. Over 10 years of experience managing staff, training employees, delegating duties, and streamlining processes to deliver a consistent culinary experience. A hospitality expert known for strong teamwork and achieving results. Highly proficient in staff management, maintaining exceptional service standards, and adapting to changing needs. Recognized for reliability, leadership, and effective communication skills. Ready to drive operational success and elevate guest experiences.
Overview
14
14
years of professional experience
Work History
Chief Steward
Stabbert Maritime
05.2022 - Current
- Support the Operations Director with inspection of the interior décor of the vessel, kitchens, workrooms, storerooms and equipment
- Responsible for inspecting inventory, estimating supply need, and using the information to implement cost-saving ordering procedures
- Coordinate and delegate crew social activities and events
- Train and provide support to new staff members of the Stewards department
- Demonstrated sound financial acumen by accurately forecasting budgetary needs and strategically allocating resources.
- Maintained impeccable cleanliness and sanitation standards, adhering to local health regulations and guidelines.
- Spearheaded initiatives aimed at improving employee morale, resulting in improved staff retention rates over time.
- Implemented cost-saving measures in purchasing processes, reducing overall expenses without compromising on quality or service standards.
- Participated in regular management meetings, providing valuable insights and recommendations that positively impacted overall operations.
- Optimized work schedules to ensure adequate staffing during peak periods while minimizing labor costs.
- Developed strong relationships with suppliers for timely deliveries, negotiating favorable terms, and securing high-quality products.
- Mentored junior stewards through ongoing coaching sessions, fostering professional growth within the team members.
Executive Chef/Chef Trainer
National Geographic Lindblad
03.2018 - Current
- Facilitated kitchen management skills and remained informed on cooking trends and best practices
- Implemented quality assurance to evaluate the consistency of orders, recipes and baked goods
- Mentored, developed, and managed culinary staff and servers to ensure high-level consistency of service
- Followed procedures for safe food preparation, assembly, sanitization, and presentation
- Routinely adhered to corporate menu and recipe guidelines to assure consistency of food preparation and quality
- Prevented budget overages by estimating food usage, managing stock orders, conducting inventory control, and inspecting shipments
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Streamlined kitchen processes for improved efficiency and faster service times.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Executive Chef
Alaskan Dream Cruises
09.2010 - 09.2017
- Led and delegated kitchen operations by developing structure and overseeing skill development
- Utilized fresh and local ingredients to curate and develop seasonal menus, recipes, and pastries
- Facilitated meetings with guests to discuss special dietary needs and restrictions, which ensured correct preparation of food items
- Awarded top food score for four consecutive years by maintaining recipe consistency, exemplary customer service and forecasting inventory necessities
- Administered detailed oversight to remain in compliance with federal health and safety codes
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Developed and implemented waste reduction program, significantly lowering operational costs.
- Maintained stringent health and safety standards, passing all inspections with high marks.
Education
A.S - Culinary Arts
Johnson & Wales University
Providence, Rhode IslandB.S - Food Service Management
Johnson & Wales University
Providence, Rhode IslandBachelor of Science - Food Marketing
Johnson & Wales University
Providence, RISkills
- Serv Safe Certified
- Time Management
- Microsoft Office Suite
- Quality Assurance
- Meat & Seafood Fabrication
- Kitchen Management
- Verbal & Written Communication
- Baking and Pastry Principles
- Food safety
- Cost control
- Recipes and menu planning
- Fine dining
Timeline
Chief Steward
Stabbert Maritime
05.2022 - Current
Executive Chef/Chef Trainer
National Geographic Lindblad
03.2018 - Current
Executive Chef
Alaskan Dream Cruises
09.2010 - 09.2017
B.S - Food Service Management
Johnson & Wales University
A.S - Culinary Arts
Johnson & Wales University
Bachelor of Science - Food Marketing
Johnson & Wales University
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