2/92-4/98      	Chef  (Sous Chef/Kitchen Manager/Garde br>Manger/Banquet Chef/a.m. Sous Chef) 

Bronson’s Grill - Wichita, KS. (Michelin 3 star, Beard Award Winner, Four Star, Five Diamond)


X seat Italian (French, casual American, Mediterranean, eclectic style, volume, fine dining, 
 

casual, award winning, acclaimed)  restaurant (bar and grill, diner, bistro, trattoria, hotel outlet). 


My duties were (I was)(Responsible for, Charged with) menu development, (menu creation, seasonal 


menu changes, specials, maintaining food cost of xx%, labor cost of xx%.), and/ as well as ordering, 


(purchasing,  sourcing product, scheduling, payroll, production, supervision of x staff, hiring, training, all 


kitchen administrative responsibilities, banquets to 700, show pieces, all pastry, bread production). 


Answered to directly to xxxx.  Supervised staff of xx. Annual volume $xx.million. 


Reference (Supervisor): Jean Jean Mauren, Executive Chef (555) 555 1212