Bruce Barber

Passionate, professional and imaginative chef with over 20 years of experience working in restaurants, catering and private estates. Highly-experienced in meal preparation, cooking and presentation. Extensive knowledge of various types of meats, seafood & special diets. Committed to maintaining the highest standards of culinary excellence to delivery an exquisite dining experience. Exceptional communication and staff training, development and management abilities. Demonstrated skills in effectively supervising various work stations for quality and hygiene assurance. Familiarity with food safety and food handling techniques. Extensive experience in menu development. Well versed in handling food inventory and ordering supplies. A detail-oriented food service professional who upholds the highest standards of taste, presentation, hygiene and safety.

CULINARY EXPERIENCE
THE OFFICE, Chef Burbank, CA
- Prepared food and ran day-to-day operations of kitchen
- Worked with existing menu and prepared a wide variety of foods
- Conducted and managed food/kitchen inventory
- Ensured proper sanitation standards

CATALINA ISLAND MARINE INSTITUTE, Chef Toyon Bay, Catalina Island
- Prepared, cooked and served breakfast and lunch meals to camp participants in a timely manner
- Produced food according scheduled menu and quality standards
- Created high quality menu for institute staff
- Examined and cleaned kitchen premise, equipment, and food serving area

SODEXHO, Catering Chef Burbank, CA
- Executed all catering orders for staff and executives
- Oversaw a catering department which executed parties from 15 to 400 guests
- Created and implemented all catering menus
- Hosted private events such as holidays, cocktail and farm-to-table parties
- Ensured food was properly prepared and transported safely to events
- Choreographed food line set up at locations providing the most effective flow

ENTERTAINMENT INDUSTRY, Private/Catering Chef Los Angeles, CA
- Hosted private events such as holidays, cocktail and farm-to-table parties maintaining highest confidentiality of guest list
- Designed, planned and implemented creative menus
- Ensured food was properly prepared and transported safely to events
- Choreographed food line set up at locations providing the most effective flow

EDUCATION
Le Cordon Bleu, Adelaide, South Australia
The New School of Cooking, Culer city
The United States Personal Chef Institute
ServSafe Certified – Current