Brent Bejarano

Chef de Cuisine

Location 15h@2xFayetteville, Arkansas Area

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Work Experience
  • Chef de Cuisine

    The Brass RailHoboken, NJ, US
    Oct. 2015 to Aug. 2016 (10 months)

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    Role & Tasks:

    I was the chef of the restaurant. Insured my staff was ready for service. I cooked and maintained catering, and banquet events. Created the menu, costed out the recipes. In charge of inventory, food costs, labor costs.

  • Hotel Saucier

    St. Regis New YorkNew York, NY, US
    Mar. 2012 to Nov. 2015 (3 years and 8 months)

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    Role & Tasks:

    Prepared all of the stocks, soups, and sauces for the entire hotel. I had freedom in creating new sauces, and soups.

  • Sous Chef

    Nov. 2014 to Oct. 2015 (11 months)

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    Role & Tasks:

    Directly under the Executive Chef, and Chef de Cuisine. Managed staff, inventory, and menu development.

Education
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