Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Brandon Whisenant

VALDESE

Summary

Dynamic culinary professional with extensive experience at Compass Group USA, excelling in food safety and inventory management. Proven track record in recipe development and culinary training, fostering a collaborative kitchen environment. Adept at enhancing food quality and presentation while optimizing operations to elevate customer satisfaction and team performance.

Overview

17
17
years of professional experience
1
1
Certification

Work History

Sous Chef

Compass Group USA
Valdese
07.2013 - Current
  • Ensured compliance with food safety and sanitation standards in all processes.
  • Managed daily kitchen operations for high-volume food service environment.
  • Oversaw inventory management and controlled food waste efficiently.
  • Developed recipes and maintained consistency in food quality and presentation.
  • Coordinated with suppliers to procure fresh ingredients for menu execution.
  • Assisted in scheduling shifts and delegating tasks among kitchen staff.
  • Created a positive work environment by encouraging teamwork among staff members.
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Trained kitchen workers on culinary techniques.
  • Complied with all health department regulations regarding proper food handling methods.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Monitored inventory levels to ensure adequate supplies on hand.
  • Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
  • Performed weekly inspections of all equipment for safety compliance.
  • Assisted with interviewing, hiring and training kitchen personnel.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.

Kitchen Manager

Ruby Tuesday
Lenoir
02.2008 - 06.2013
  • Managed daily kitchen operations ensuring compliance with health standards.
  • Coordinated inventory management, tracking supplies and ordering ingredients.
  • Developed and maintained kitchen schedules to optimize workflow efficiency.
  • Monitored food quality during preparation and service for consistency.
  • Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
  • Performed weekly inventories of food items stored in refrigerators or freezers.
  • Created weekly schedules for kitchen staff members based on anticipated business volume.
  • Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
  • Developed and implemented kitchen policies, procedures and quality standards.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Monitored sanitation practices to ensure that all employees adhere to health department regulations.
  • Received, organized and rotated paper goods and food ingredients.
  • Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
  • Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
  • Maximized team performance by training new employees on proper food handling and restaurant protocols.

Education

High School Diploma -

Hi Britten High School
Lenoir, NC
05-1996

Skills

  • Food safety
  • Inventory management
  • Recipe development
  • Menu planning
  • Culinary training
  • Kitchen operations
  • Customer service
  • Time management
  • Problem solving
  • Employee supervision
  • Knife skills
  • Performance evaluation
  • Portion control
  • Food presentation
  • Kitchen organization
  • Kitchen management

Certification

  • ServSafe

Timeline

Sous Chef

Compass Group USA
07.2013 - Current

Kitchen Manager

Ruby Tuesday
02.2008 - 06.2013

High School Diploma -

Hi Britten High School

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