Naphtali Brand
Breckenridge,CO
Summary
Dynamic culinary professional with extensive experience in various different culinary environments, from old school bakeries to high end 5 star chateau & relais, excelling in artistic plating and operational supervision. Proven track record in menu development and talent acquisition, fostering strong partnerships while ensuring food safety compliance. Adept at creating memorable dining experiences through customized meal preparation and effective team training using methods suitable to every kitchen and every situation
Overview
7
7
years of professional experience
Work History
Sous Chef
Beaver Run Resort & Conference Center
11.2023 - Current
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Junior Sous Chef
Seabrook Island Resort
04.2022 - 11.2023
- Delivered verbal culinary instruction and assignments to various kitchen staff members daily to promote successful dining experiences for clients.
- Prepped daily menu items to quickly deliver upon request.
- Ordered food items for upcoming events per sous chef request.
- Planned menus and services for restaurant and off-site events.
Line Cook
Aberdeen Golf Club
12.2021 - 04.2022
- Grilled meats and seafood to customer specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
Head Chef
Morukuru Beach Lodge
01.2020 - 12.2021
- Developed and cooked memorable dishes that brought new customers into establishment.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower grocery costs.
- Hired, managed, and trained kitchen staff.
- Maintained well-organized mise en place to keep work consistent.
Line Cook
Kalahari Resorts Poconos
11.2018 - 11.2019
- 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.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Education
Diploma - Alcohol
Shaker Bar School
Cape Town, South Africa01-2020
Level 3 City & Guilds - Culinary
Capsicum Culinary Studio
Port Elizabeth, South Africa10-2018
Skills
- Artistic plating techniques
- Culinary preparation
- Operational supervision
- Skilled in utilizing equipment
- Pricing strategy development
- Menu development
- Food and wine pairing
- Supplier relationship management
- Food safety compliance
- Customized meal preparation
- Talent acquisition
- Cultivating strong partnerships
Languages
English
Native or Bilingual
Spanish
Limited Working
Afrikaans
Native or Bilingual
Timeline
Sous Chef
Beaver Run Resort & Conference Center
11.2023 - Current
Junior Sous Chef
Seabrook Island Resort
04.2022 - 11.2023
Line Cook
Aberdeen Golf Club
12.2021 - 04.2022
Head Chef
Morukuru Beach Lodge
01.2020 - 12.2021
Line Cook
Kalahari Resorts Poconos
11.2018 - 11.2019
Diploma - Alcohol
Shaker Bar School
Level 3 City & Guilds - Culinary
Capsicum Culinary Studio