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ReferencesChris Johnston. Executive chefPHONE NUMBER AVAILABLEJohn Johnson: Director of OperationsPHONE NUMBER AVAILABLEHello, I am interested in becoming a part of a team who works together and respectful. I bring experience and passion to the craft that I fell in love with 15 years ago. I love learning and helping others.Brianna Johnson5416 Bellevista AveBaltimore Maryland, 21206PHONE NUMBER AVAILABLEEMAIL AVAILABLEObjective: Experienced Chef for 12 years. Looking to gain a career as a chef, sou chef or manager in a restaurant that's team and family oriented. I have outstanding interpersonal skills with a track record of establishing positive relationships with staff and customers. I am an dedicated student of the Hospitality field. Dedicated to providing an overall great food and excellent service to the guest.WORK EXPERIENCE:Black Hat06/2012-09/2017First Watch Daytime Cafe1431 Reisterstown Road, Pikesville MDI was responsible for the inventory, food control, scheduling and running the line. 02/2010- 12/2014BluegrassSou chefKitchen Manager/Sou chef01/2009-2012Riptide by the Bay, 1718 Thames st, Baltimore, MD, 21216 I am responsible for all food orders, schedule's, food cost, and following the Executive Chef instructions as well as running the line in his absence. SOU CHEF: 01/2011- 08/2013 Alonso's, 416 W. Coldspring, Baltimore, MD There's two restaurant's and I run the Italian side cooking all grilled and saute dishes, And occasionally run stations on the Mexican side as well.Key contributions: Created weekly specials and kept labor and food cost to the lowest percent. HEAD CHEF 03/2009- 06/2011 Havana Road, 8 York Road, Towson, MD Created new menu Items, prices, and plate presentations. Created all boh schedules. Also inventory control on all products and foods used/ and or needed to be ordered. Cooked all orders in a timely and consistent manner.Key contributions:created new labels system for freezer, it reversed the cost of n products and reduced food cost*New opening/closings procedures and timeline for boh and foh, this helped reduce overtime. HEAD CHEF 05/2011-Present CHEF EXPERIENCE 9526 Deereco Road, Timon LINE COOK 07/2011-01/2012 5625 O'Donnell Street, Baltimore, MD Created daily specials, prices, and plate presentations. Shut down kitchen and made prep list for the morning shift.HEAD LINE COOK/ 05/2010-02/2012FIELD HOUSE 2400 Boston street, Baltimore, MDOrdered all food weekly under budget, created specials as well as back of house scheduling. Sou Chef/ Kitchen Supervisor: Bluegrass Tavern 03/2013-currently 1500 South Hanover, Baltimore, MDI am responsible for all food orders, inventory, food and labor cost, as well as menu development. All complaints or concerns go directly to me for review and response. EDUCATION:10/2009: Hotel/Restaurant Management w/minor in Culinary Arts-- Art Institute of Pittsburgh 06/2006: High School Diploma-- Western High School/Baltimore, MD*AS DEGREE*BS DEGREE SKILLS:prep cook Cook Grill Saute station Inventory Control POS MS (Word, Excel, Access, PowerPoint)* all the above skills I am an expert more than 5 years REFERENCES AVAILABLE UPON REQUEST