BRIAN SEVERIN
***** ********** *****, *** *****,TX · 346-***-****
ad9jo0@r.postjobfree.com ·
To become an Executive Member of the Culinary Team and pursue my passion in Culinary Arts
EXPERIENCE
JANUARY 2021 – CURRENT
EXECUTIVE SOUS CHEF, HEI Hotels, The Laura Hotel- houston,tx
Daily procurement of products
Detailing Banquet Event Orders
Executing all Banquet functions
Menu Development
Scheduling
Overseeing 3 meal restaurant
JANUARY 2018 – DECEMBER 2021
SOUS CHEF, OTG management- houston,tx
Scheduling
Weekly inventoy
Mentoring BOH & FOH team members
Executing menu items
Overseeing all aspects of Culinary
JANUARY 2016 – JANUARY 2017
CHEF DE PARTIE/ BANQUET KITCHEN SUPERVISOR, Hilton hotel- plano,TX
Banquet event order meetings
Executing events ranging from 50-300 guests
Continentals buffets
Plated events
Hot and cold buffets
FEBRUARY 2012 – JANUARY 2017
KITCHEN MANAGER, baileys catering offshore
Creating weekly menus
Butchering proteins and seafood
Increasing guest satisfaction
Overseeing 15+ crew members
Breakfast, lunch, dinner, overnight shifts
JANUARY 2008 – JANUARY 2012
KITCHEN SUPERVISOR, landrys seafood-new orleans,la
Ordering of produce, dry goods, proteins, cleaning supplies
Expoditing
Bulk prep
JANUARY 1998 – DECEMBER 2008
SOUS CHEF, smith and wollensky steakhouse- new orleans,la
Manage BOH staff
Executing menu items
Overseeing bulk prep with recipes
Expediting private dining events
Daily ordering of food items
Butchering and portioning
EDUCATION
1993
CULINARY ARTS, scalfani cooking school
1991
HIGH SCHOOL DIPLOMA, john mcdonogh high- new orleans,la
CERTIFICATIONS
Serv Safe Managers- Texas
Texas Food handlers