Summary
Overview
Work History
Education
Skills
Timeline
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Nathan Brown

Lafayette

Summary

Highly experienced Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas. Enjoys team building and sharing knowledge with other staff to produce the best service and food possible.

Overview

20
20
years of professional experience

Work History

Head Chef

College Chefs
12.2015 - Current
  • Created recipes and prepared advanced dishes.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw and executed scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Placed orders to restock items before supplies ran out.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Maintained well-organized mise en place to keep work consistent.
  • Designed and Executed alternative menu items and plans for food allergies and special diets.

Executive Chef

Brandywine Hotel And Convention Center
04.2013 - 10.2015
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes for hotel and convention center operations.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Trained and led FOH and BOH staff to carry out banquets, receptions, off premise events, and corporate functions
  • Developed, designed, and executed room service operations, cost points, menus, and execution plans.

Operations and Catering Chef

Purdue University
05.2010 - 02.2013
  • Cooked for large groups of people and managing various types of food for large events.
  • Created catering menu based upon client specifications, event type, dietary needs, and budget.
  • Ordered food items and supplies needed to fulfill catering jobs.
  • Followed all safety instructions to avoid injuries when operating heavy equipment in kitchen.
  • Supervised operations and recipe development for Grab n Go assembly line and packaging processes.
  • Trained staff on food prep, recipe execution, sanitation, and delivery procedures for various catering events.

Catering Chef Supervisor

Purdue Memorial Union-Food And Dining
09.2003 - 09.2010
  • Led Catering Culinary team to cook for large banquet and catering operation.
  • Created daily prep lists for all departments...Bakery, Cold Prep, Range
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Collaborated with staff members to create meals for large banquets.

Education

Culinary Arts

Kendall College
Chicago, IL
2003

Skills

  • Cooking Technique Demonstration and training
  • Food Preparing, Plating and Presentation
  • Large knowledge of food and cooking techniques
  • Vegan, Vegetarian, Gluten Free, and Dairy Free cooking
  • Handling multiple events and large events while producing high standards of quality food
  • Knife skills
  • Organizing kitchen and storage layouts for best work flow and efficiency
  • Promptly and professionally relaying needs and instructions from management to staff and vice versa

Timeline

Head Chef

College Chefs
12.2015 - Current

Executive Chef

Brandywine Hotel And Convention Center
04.2013 - 10.2015

Operations and Catering Chef

Purdue University
05.2010 - 02.2013

Catering Chef Supervisor

Purdue Memorial Union-Food And Dining
09.2003 - 09.2010

Culinary Arts

Kendall College

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