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BRIAN NIEMAN
1315 Murray Street
St. Paul, MN 55116 Cellular: (612) 225-7071
OBJECTIVE: To be able to use my culinary skills and experience to offer the highest quality of food preparation services to a growing restaurant or organization.
EXPERIENCE:
W.A. FROST, St. Paul, MN 04/2008- Current
LINE COOK
- Given two raises based on performance within the first six months
- Worked every station due to my high degree of culinary skill
- Promoted to Prep Kitchen Manager at University Club
MASA, Minneapolis, MN 12/2005-12/2007
LINE COOK
- Oversaw all sauté station duties including training new employees
- Introduced several popular dishes using international ingredients
- Catered to clientele’s specific needs by preparing dietary sensitive menus
BOBINO CAFÉ & WINE BAR, Minneapolis, MN 06/2004-12/2005
EXECUTIVE SOUS CHEF
- Recipe/ menu and wine list development
- Boosted lunch profits by introducing well-received variations on standard fare
- Selected Sous Chef within first year based upon talent and performance
SEVILLE CLUB, Minneapolis, MN 01/2004-06/2004
SOUS CHEF
- Profit & Loss/ Budget Accountability
- Inventory and Cost Control
- Created steady “happy hour” following introducing tapas and hors-d’oeuvres
BELLANOTE, Minneapolis, MN 01/2003-01/2004
LINE COOK/ POISSONIER
- Oversaw all pasta and pizza station duties including staff supervision
- Created new menu items that drove strong gains in front-of-house operations
- Filleted and portioned all seafood and implemented daily specials
EDUCATION:
ART INSTITUTE OF MINNESOTA 2006
Introduction to Wine- Sommelier Course
NORMANDALE COMMUNITY COLLEGE 2000-2003
Associate of Arts Degree
BURNSVILLE SENIOR HIGH SCHOOL 1991-1995
Diploma- General Studies
PERSONAL: I enjoy golfing, fishing, cooking fine cuisine and entertaining with friends and family.
REFERENCES: Furnished upon request.
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