Sean O'Brien

Culinary Consultant

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Summary

I'm looking to progress my career; craving both a creative and management/operations position. For more than 10 years, I have been involved in the food service industry in a variety of any different positions; resulting sous chef positions and many recent opportunities to offer private consulting on menu creation for different entrepreneurs, budget... Read more

I'm looking to progress my career; craving both a creative and management/operations position. For more than 10 years, I have been involved in the food service industry in a variety of any different positions; resulting sous chef positions and many recent opportunities to offer private consulting on menu creation for different entrepreneurs, budget and cost development, and purchasing and inventory streamlining. My experience also including training, educating, and managing a full kitchen staff.

Work Experience
  • Culinary Consultant

    Independent Contractor
    Oct. 2016 to Present (2 months)

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    Role & Tasks:

    Culinary Consultant to Philadelphia businesses, entrepreneurs, and restaurant investors. Most recent client: Bazemore Enterprises, 3 culinary businesses under the company.
    Custom Menu Creation
    Product Recipe for Mass Production
    Training for culinary staff
    Bread Source for 2 locations

  • Executive Sous Chef

    PumpkinPhiladelphia, PA, US
    Mar. 2015 to Apr. 2016 (1 year and 1 month)

    See Details

    Role & Tasks:

    Responsible for vegetable station, inventory and ordering, and weekly Tasting Menu development.

    Awards:
    | Top 20 Restaurant - PhillyMag |
  • Sous Chef

    Petruce et alPhiladelphia, PA, US
    Mar. 2014 to Apr. 2015 (1 year and 1 month)

    See Details

    Role & Tasks:

    Responsible for employee training, ordering and upholding kitchen standards.

    Awards:
    | Best New American Restaurant 2014 | - Philadelphia Magazine
  • Sous Chef

    La Fia Market BistroWilmington, DE, US
    Mar. 2013 to Mar. 2014 (12 months)

    See Details

    Role & Tasks:

    Chosen by Chef Bryan Sykora (A.Kitchen) to Open New Restaurant LaFIA Bakery. Implemented the Bread Program that supplied the bakery and restaurant.
    Created inventory ordering system and responsible for all kitchen staff hiring

    Awards:
    | James Beard Award Nomination |
Education
Skills

Advanced Knife Handling

Charcuterie

Cheese course

Chopping

Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Dough Making / Portioning

Pasta Cooking

Dressings

Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Portioning

Expediting

Purveyor/Local Farmer Relationships

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Saute

Scheduling

Food Budgeting

Servesafe Certified

Food Cost Optimization

Show Piece Work

Food Handlers Certificate

Smoking

Food Safety Knowledge

Sous-vide

Food Styling

Staff education / motivation

Frying

General knife handling

Ticket Management

Grilling

Up to 200 covers a night

Inventory

Kitchen Cleaning/Sanitation

Kitchen management

Vegan / Vegetarian Cooking

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Menu development

Wood Fire Cooking

Languages
Spanish Fluent
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