Andrew Brushett

Executive Chef and Sous Chef

Location 15h@2xNew Shoreham, RI

Please verify your email first.

Connect with Andrew Brushett and other industry professionals

Join Now for Free
Work Experience
  • Executive Chef and Sous Chef

    Separate Restaurants
    Mar. 2008 to Present (9 years and 8 months)

    See Details

    Role & Tasks:

    I work for two separate restaurants for the same company. My main job is the Haborside
    Duties include and are not limited to hiring and supervision of a seasonal 23 person kitchen,
    Daily inventory, Cost control, Menu and function planning, purchasing of fresh seafood, equipment
    maintenance, daily specials, supervising a high volume line as well as saute.
    I am also food safe certified. Mohegan cafés job is similar but with less responsibility.

  • Chef

    Off shore trading co
    Jan. 2007 to Dec. 2013 (6 years and 11 months)

    See Details

    Role & Tasks:

    Head chef managing the daily operations of the kitchen. See resume.

  • Executive Sous Chef

    Pinelli Restaurant & Grill
    Jun. 2006 to Dec. 2007 (1 year and 6 months)

    See Details

    Role & Tasks:

    Coordinated with executive chef to select and prepare lunch and dinner specials; supervised kitchen staff
    performing daily food preparation and cleaning duties; placed departmental stock orders maintained daily
    inventory; coordinating between two restaurants; personally prepared and maintained fresh supply of all stocks and mother sauces.

  • Executive Chef

    Best Western Royal Plaza Hotel & Conference Center
    Apr. 2005 to May. 2006 (1 year)
  • Chef/Kitchen Supervisor

    Leo P. LaChance CenterGardner, MA
    Dec. 1997 to Dec. 2004 (7 years)

    See Details

    Role & Tasks:

    Responsibilities include coordination and preparation of meals, stock ordering, preparation of special dietary
    items and menus for residents and specialty meals for guests and employees. Supervision of staff, cleaning
    schedules, sanitation in keeping with state regulations. Certified Food Safety Manager by the National Registry of Food Safety Professionals.

  • Broiler Chef

    Cornerstones Restaurant
    Oct. 1992 to Aug. 1993 (10 months)

    See Details

    Role & Tasks:

    Duties included preparing beef, chicken and fish entrees; specialty charbroiled items; specialty salads and dressings; hors d'oeuvres; homemade soups and stocks; and some sautee dishes. Utilization of experience and knowledge of cost control in accordance with strict standards set by the Head Chef.

  • Chef/Kitchen Manager

    Little Town Hall Restaurant
    May. 1991 to Oct. 1992 (1 year and 5 months)

    See Details

    Role & Tasks:

    Duties included supervision of waitstaff and training of kitchen personnel, quality and cost control
    responsibilities, creation of lunch and dinner specials, banquet preparation including garde mange.

    OTHER
    EXPERIENCE:Held similar positions in other restaurants during the years prior to those listed above;
    Warehouse Manager for a major furniture moving company; Worcester-Himmer Ambulance Co. medi-coach
    driver - Trained in CPR and Heimlich Maneuver. Completed North Smithfield High School Culinary Arts
    Program.

  • Asst. Banquet Chef and Saucier

    Aug. 1989 to Jan. 1991 (1 year and 5 months)

    See Details

    Role & Tasks:

    Coordinated banquets ranging from 10 to 1000 covers; provided supervision to personnel of a 200-seat
    restaurant and conference center; managed cost-controls, staff schedules, inventory and stock orders.
    Demonstrated knowledge of and ability to prepare ethnic foods and specialty items, and accommodate specific
    dietary needs and restrictions. Experienced in garde-manger.

Education
Search for another Andrew Brushett