Derek McBrayer
Education:
Associates Degree in Culinary Arts
Anne Arundel Community College.
Advanced coursework :Advanced Cooking and Theory, Purchasing and Cost Controls.
Bachelor's Degree in Hospitality
University of Maryland Eastern Shore
Advanced Coursework: Technical Writing, Facility Design , Commercial Food Preparation, Technology Management for Hospitality Industry, Accounting, and Financial Analysis
Certifications: ServSafe Sanitation, Customer Service, and Alcohol Sales.
Technical Abilities:
Exceptional critical thinking, quantitative, and qualitative analytical skills.
Excellent written, verbal communication, organization and comprehension skills.
Generate and complete production reports forecasting sales and managing costs.
Establish efficient workflows and manage 50 employees to achieve objectives.
Experience working with Microsoft Office Suite; Word, Excel, Outlook and PowerPoint.
Manage inventory and perform e-procurement function within established budget.
Coordinate with managers to resolve daily issues and create long-term strategies.
Accounting experience, bank reconciliation, income statements, and balance sheets
Experience:
Chef Instructor, Ana G. Mendez
(Washington, DC) Jan. 2018-Sept. 2019
Teach up to 12 students culinary technique at an Associate Degree level
Teach in the lab as well as the classroom myriad topics including management and ethics
Storekeeper, Suburban Hospital
(Bethesda, MD) Feb. 2017- Apr. 2019
Perform the purchasing function for the food service department of a 250 bed hospital. Supervise the receiving, storage, and inventory of 1000+ unique items as needed for a 5 week rotating menu.
Maintain the HAACP records and supervise best practices thereof in the storage area
Trayline Supervisor, Suburban Hospital
(Bethesda, MD) Jan. 2015-Feb. 2017
Supervise quality and speed of room service meals
Supervise delivery of 200+ patient meals per meal period within 45 minutes of ordering
Supervise staff of 4 traypassers, 3 expo workers and 3 cooks
Rounds Cook, Suburban Hospital (Bethesda, MD), Oct. 2011- Jan. 2015
Maintain confidentiality of patient records at all times.
Member of Safety, Sustainability, and Management Committees.
Cook, hold, and store food to HACCP standards and complete all necessary documentation in accordance with HACCP standards.
Prepare 175 patient meals to order three times a day.
Prepare Cafeteria-style meal for 120 people including soups, side dishes and entrees.
Use a variety of cooking equipment simultaneously to ensure quality of food.
Line Cook, Washington, DC. Le Chat Noir Apr.2005- Oct. 2011:
Ensure food quality standard in a bistro-style service for up to 150 people a meal.
Use specialty equipment to prepare authentic French dishes to traditional standards.
Work with chef to update menu twice a year and create daily specials.
Shift Leader, CPW’s (Greenville, NC) May 2003- March 2005
Provide leadership for employees to ensure quality standard and level of service.
Manage kitchen staff in completing pre-preparation function for a 110-seat restaurant.
Receive and store food to ensure product quality standard.
Maintenance of clean and organized facility within standard health code.
Volunteer Work: Campus Kitchens at UMES Shady Grove Campus, Suburban Hospital Blood Drive.
Education:
Associates Degree in Culinary Arts
Anne Arundel Community College.
Advanced coursework :Advanced Cooking and Theory, Purchasing and Cost Controls.
Bachelor's Degree in Hospitality
University of Maryland Eastern Shore
Advanced Coursework: Technical Writing, Facility Design , Commercial Food Preparation, Technology Management for Hospitality Industry, Accounting, and Financial Analysis
Certifications: ServSafe Sanitation, Customer Service, and Alcohol Sales.
Technical Abilities:
Exceptional critical thinking, quantitative, and qualitative analytical skills.
Excellent written, verbal communication, organization and comprehension skills.
Generate and complete production reports forecasting sales and managing costs.
Establish efficient workflows and manage 50 employees to achieve objectives.
Experience working with Microsoft Office Suite; Word, Excel, Outlook and PowerPoint.
Manage inventory and perform e-procurement function within established budget.
Coordinate with managers to resolve daily issues and create long-term strategies.
Accounting experience, bank reconciliation, income statements, and balance sheets
Experience:
Chef Instructor, Ana G. Mendez
(Washington, DC) Jan. 2018-Sept. 2019
Teach up to 12 students culinary technique at an Associate Degree level
Teach in the lab as well as the classroom myriad topics including management and ethics
Storekeeper, Suburban Hospital
(Bethesda, MD) Feb. 2017- Apr. 2019
Perform the purchasing function for the food service department of a 250 bed hospital. Supervise the receiving, storage, and inventory of 1000+ unique items as needed for a 5 week rotating menu.
Maintain the HAACP records and supervise best practices thereof in the storage area
Trayline Supervisor, Suburban Hospital
(Bethesda, MD) Jan. 2015-Feb. 2017
Supervise quality and speed of room service meals
Supervise delivery of 200+ patient meals per meal period within 45 minutes of ordering
Supervise staff of 4 traypassers, 3 expo workers and 3 cooks
Rounds Cook, Suburban Hospital (Bethesda, MD), Oct. 2011- Jan. 2015
Maintain confidentiality of patient records at all times.
Member of Safety, Sustainability, and Management Committees.
Cook, hold, and store food to HACCP standards and complete all necessary documentation in accordance with HACCP standards.
Prepare 175 patient meals to order three times a day.
Prepare Cafeteria-style meal for 120 people including soups, side dishes and entrees.
Use a variety of cooking equipment simultaneously to ensure quality of food.
Line Cook, Washington, DC. Le Chat Noir Apr.2005- Oct. 2011:
Ensure food quality standard in a bistro-style service for up to 150 people a meal.
Use specialty equipment to prepare authentic French dishes to traditional standards.
Work with chef to update menu twice a year and create daily specials.
Shift Leader, CPW’s (Greenville, NC) May 2003- March 2005
Provide leadership for employees to ensure quality standard and level of service.
Manage kitchen staff in completing pre-preparation function for a 110-seat restaurant.
Receive and store food to ensure product quality standard.
Maintenance of clean and organized facility within standard health code.
Volunteer Work: Campus Kitchens at UMES Shady Grove Campus, Suburban Hospital Blood Drive.