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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.
Prepared all of the stocks, soups, and sauces for the entire hotel. I had freedom in creating new sauces, and soups.
Directly under the Executive Chef, and Chef de Cuisine. Managed staff, inventory, and menu development.
Associates Degree • GPA: 3.5
Bachelor's Degree • GPA: 3.0