Chef Shawn Brown
Shawn Brown
Executive Chef
Virginia Beach, VA 23462
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Highly proactive and motivated business professional with 15+ years management experience leading projects of various sizes in the restaurant industries. Authorized to work in the US for any employer
WORK EXPERIENCE
Executive Sous Chef
Embassy Suites
Hampton Va- Oct 2018 to Present
Managed kitchen staff recruiting, hiring, training, assigning, scheduling, evaluating and enforcing discipline when necessary. • Led shifts while personally preparing food items and executing requests based on required specifications. • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. • Reduced food costs using seasonal ingredients, setting standards for portion size and minimizing
Executive Chef
Elizabeth Manor Golf and Country Club- July 2017 to May 2018
Portsmouth Va-Managed kitchen staff recruiting, hiring, training, assigning, scheduling, evaluating and enforcing discipline when necessary. • Led shifts while personally preparing food items and executing requests based on required specifications. • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. • Reduced food costs using seasonal ingredients, setting standards for portion size and minimizing waste.
Executive Sous Chef
Founders Inn and Spa - Virginia Beach, VA - May 2016 to June 2017
Virginia Beach, VA • Managed kitchen staff recruiting, hiring, training, assigning, scheduling, evaluating and enforcing discipline when necessary. • Led shifts while personally preparing food items and executing requests based on required specifications. • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. • Reduced food costs using seasonal ingredients, setting standards for portion size and minimizing waste.
Sous Chef
Dish - Virginia Beach, VA - December 2015 to June 2016
Virginia Beach, VA • Management staff, the 6 months I was there was time working with the Chef to learning how to do molecular gastronomy.
Line Cook
Dave and Busters - Virginia Beach, VA - February 2015 to December 2015
Responsibilities
Follow company guidelines for all food specs for hot line, prep, and banquet’s.
Executive Sous Chef
Cavalier Hotel - Beach, Virginia, US - July 2006 to December 2013
Virginia Beach, VA
• Managed kitchen staff recruiting, hiring, training, assigning, scheduling, evaluating and enforcing discipline when necessary.
• Led shifts while personally preparing food items and executing requests based on required specifications.
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Reduced food costs using seasonal ingredients, setting standards for portion size and minimizing waste.
Assistant Manager
PF Changs - Virginia Beach, VA - April 2003 to July 2006 hiring, training, assigning, scheduling, evaluating and enforcing discipline when necessary.
• Led shifts while personally preparing food items and executing requests based on required specifications.
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Reduced food costs by using seasonal ingredients, setting standards for portion size and minimizing waste.
EDUCATION
Applied Science
Tidewater Tech - Norfolk, VA
2008 to 2010
ADDITIONAL INFORMATION
SKILLS
Strong attention to detail, ability to multitask in fast paced environment while adhering to safety procedures and protocol. High level of aesthetic quality in culinary industries. Proficient in use and maintenance of a variety of equipment. Effectively manage large projects in teams of 15-20 while consistently reducing cost/waste to increase productivity.
References
Chef Eddie Lee Bryant
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Chef Michael Bergen
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Shawn Brown
Executive Chef
Virginia Beach, VA 23462
------------ ------------
Highly proactive and motivated business professional with 15+ years management experience leading projects of various sizes in the restaurant industries. Authorized to work in the US for any employer
WORK EXPERIENCE
Executive Sous Chef
Embassy Suites
Hampton Va- Oct 2018 to Present
Managed kitchen staff recruiting, hiring, training, assigning, scheduling, evaluating and enforcing discipline when necessary. • Led shifts while personally preparing food items and executing requests based on required specifications. • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. • Reduced food costs using seasonal ingredients, setting standards for portion size and minimizing
Executive Chef
Elizabeth Manor Golf and Country Club- July 2017 to May 2018
Portsmouth Va-Managed kitchen staff recruiting, hiring, training, assigning, scheduling, evaluating and enforcing discipline when necessary. • Led shifts while personally preparing food items and executing requests based on required specifications. • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. • Reduced food costs using seasonal ingredients, setting standards for portion size and minimizing waste.
Executive Sous Chef
Founders Inn and Spa - Virginia Beach, VA - May 2016 to June 2017
Virginia Beach, VA • Managed kitchen staff recruiting, hiring, training, assigning, scheduling, evaluating and enforcing discipline when necessary. • Led shifts while personally preparing food items and executing requests based on required specifications. • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. • Reduced food costs using seasonal ingredients, setting standards for portion size and minimizing waste.
Sous Chef
Dish - Virginia Beach, VA - December 2015 to June 2016
Virginia Beach, VA • Management staff, the 6 months I was there was time working with the Chef to learning how to do molecular gastronomy.
Line Cook
Dave and Busters - Virginia Beach, VA - February 2015 to December 2015
Responsibilities
Follow company guidelines for all food specs for hot line, prep, and banquet’s.
Executive Sous Chef
Cavalier Hotel - Beach, Virginia, US - July 2006 to December 2013
Virginia Beach, VA
• Managed kitchen staff recruiting, hiring, training, assigning, scheduling, evaluating and enforcing discipline when necessary.
• Led shifts while personally preparing food items and executing requests based on required specifications.
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Reduced food costs using seasonal ingredients, setting standards for portion size and minimizing waste.
Assistant Manager
PF Changs - Virginia Beach, VA - April 2003 to July 2006 hiring, training, assigning, scheduling, evaluating and enforcing discipline when necessary.
• Led shifts while personally preparing food items and executing requests based on required specifications.
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Reduced food costs by using seasonal ingredients, setting standards for portion size and minimizing waste.
EDUCATION
Applied Science
Tidewater Tech - Norfolk, VA
2008 to 2010
ADDITIONAL INFORMATION
SKILLS
Strong attention to detail, ability to multitask in fast paced environment while adhering to safety procedures and protocol. High level of aesthetic quality in culinary industries. Proficient in use and maintenance of a variety of equipment. Effectively manage large projects in teams of 15-20 while consistently reducing cost/waste to increase productivity.
References
Chef Eddie Lee Bryant
------------
Chef Michael Bergen
------------