Brûlée Catering

Banquet Chef

Chef

Executive Chef

Food service hospitality leader specializing in off-premises contract catering and concessions for cultural institutions, private organizations and non-profits. Multi-unit operation experience growing revenues exponentially. Expertise in establishing service standards, logistics, revenue growth, budgets, pro-forma development and business analysis. Significant high-profile client experience (over 700). er. Account start-up skills while opening several key facilities. Mentor to inexperienced talent io be groomed into hospitality professionals. Exploring opportunities to build and lead a team in growing new food and beverage industry projects.

I'm a Culinary Professional looking to make my way through this insane industry I love. I honestly believe that practice makes perfect and mistakes will be made. So it's obviously about how many times you get up until you quit or become a success, and I've long given up on being a quitter.

Culinary graduate thriving to get more culinary knowledge/experience in the real world.

Executive Sous Chef

Sous Chef

Interested in any and all but not limited to Restaurant, Café and Bar jobs

Server

Hospitality Professional