Liam Breen

• Oversaw the build of 3 different Commissary kitchens
• Implementing HACCP and food safety protocols
• Creating work-flow system from cooked foods/cooling process/packaging
• Contributed valuable insights regarding industry trends during board discussions, enabling informed strategic decision making.
• Creating shelf stable products & brands
• Approving quarterly financials and budgets
• Oversaw development of long-term strategic plans, aligning company goals with market trends and opportunities.

• Relaunched new brand + new menu for concept
• Created & followed budgets according to the P&L
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Organizing wine dinners & farmer dinner events
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Developed kitchen staff through training, disciplinary action, and performance reviews.

• Cost controlling
• Reading P&L and adjusting menus/offerings according to business needs
• HACCP & food safe controlling
• Created multiple ghost brands to operate out of the kitchen for additional revenue
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

• Worked directly with contractors and designers from a shell and core concept
• Creating forecast budgets, Profit and loss, KPI's for management team
• Creating seasonal/festive menus for restaurant and catering menus for surrounding yacht charters
• Awards: Vancouver Populist Magazine Runner up Chef of the year 2019
• Accomplished multiple tasks within established timeframes.
• Managed day-to-day business operations.
• Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
• Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
• Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
• Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.

With The Maine Oyster Bar and Grill is where my career really blossomed the most. From opening 5 restaurants in multiple countries, being flown to Spain to cook an event alongside Feran Adria, travelling across several countries to source products as fresh as humanely possible, and just the sheer exposure to the business acumen that came with it all is what has made me the chef that I am today.

• Purchasing Equipment and design of full kitchen layout from shell and core in multiple concepts
• 3 restaurants and 1 food truck in Dubai, 1 restaurant in Mayfair, London, 1 restaurant in Ibiza, Spain
• Opened multiple locations across Europe and middle east
• Elevated restaurant reputation by consistently delivering exceptional culinary experiences and maintaining high-quality standards.
• Full OS+E and FF+E of restaurant
• Streamlined kitchen operations for increased efficiency and reduced waste through effective menu planning and staff training.
• Creating SOP's for full team training, HACCP, service and kitchen
• Mentored junior chefs, providing guidance on technique, presentation, and professional development within the industry.
• Created entire menu, changing seasonally, outsourcing very carefully with exclusivity from products abroad the world
• Led a diverse team of chefs across multiple restaurant locations, fostering collaboration and consistent quality standards throughout the group.
• Costings, budgets and forecasts and P+L for the venue
• Setting standards of service for restaurant to accent style of food in a very particular way
• Creating staff growth structure within the company
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Awards

• BBC Good Food Awards, 2016 Best seafood restaurant
• WhatsOn awards 2016 Best Newcomer of the year restaurant
• BBC Pro chef awards 2016 Best seafood chef + best restaurant bar
• Time out Awards 2017 Best Seafood Restaurant
• WhatsOn Awards 2017 Shortlisted as Chef Of the year

Opening Conrad Hotel in Dubai was my first real glimpse at a corporate beast of a business and my first experience managing multi unit. I was quite young and even with my past experience of leadership this was a big sink or swim moment in my career. With hard work and dedication I managed to successfully pre open 6 venues within the hotel overseeing them all. During the pre opening time the hotel was delayed after an inspection so during this time I was sent off as Hilton Task Force which is what they call to send chefs to other properties to help with openings. When I came back my largest focus was on Marco Pierre Whites restaurant with the others still running successfully by well trained sous chefs managed them. As a senior member of the pre-opening team my key responsibilities were;

• Working closely with the executive Chef, Chef de cuisines & various department heads in implementing, achieving and developing the hotels goals and objectives
• Taking in & distributing the hotels OS&E with a value of 4.5million AED to each of the hotels 6 outlets & Event facilities
• Using several tools to train & develop junior collogues, bettering the overall performance of individuals and groups in an organizational setting
• Implementation of and preparation for certification of the HACCP system, and alongside our Hygiene manager officer Conducted a Hazard Analysis on all food preparation areas of my kitchens
• Responsible for the staff recruitment and successfully hired both the culinary & stewarding team for Cave Suga, the lobby Lounge, and Marco Pierre White
• Opening/Operating; Was the driving force behind the Cave & Suga, Marco pierre white concepts
• Involved in all aspects of the day to day running of the kitchen
• Developed own company brand of gourmet takeaway sandwiches, wraps, salads
• Rolled out several new menus & concepts for my outlets
• Cave reached top 10 on Tripadvisor
• World Travel Awards 4th May, 2014 Middle East Leading New Hotel
• MENA Travel Awards 7th May, 2014 Platinum: Best Business Hotel
• Platinum: Best Convention/Conference Hotel
• Gold: Best New 5 Star Hotel 2013
• Top 10 Young chef of the year Time out Dubai

• Company Overview: The Donnelly Group values guest experience above all
• With an emphasis on locally sourced, quality products, impressive entertainment and interesting interior design, the Donnelly Group owns and operates public houses, cocktail taverns and nightclubs of note in Vancouver BC
• Managed several teams of chefs for several location, all cocktail dens and pubs
• Menu preparation and full costings of items
• Creating budgets, and forecasts for each venue
• Running a charcuterie program
• Sourcing products and working closely with local suppliers & markets
• The Donnelly Group values guest experience above all
• With an emphasis on locally sourced, quality products, impressive entertainment and interesting interior design, the Donnelly Group owns and operates public houses, cocktail taverns and nightclubs of note in Vancouver BC

• Worked all sections of the kitchen
• Maintain kitchen hygiene
• Aided head chef with menu development
• Driving high quality a la carte service

• Ran service on cold prepped items
• Worked closely with my Sous Chef and Chef de Cuisine
• Maintained hygiene on stations, and temperature record logs
• Ensured all food leaving my respected area was of best quality