Collin Brooks Bender8426 Dynasty Drive. Boca Raton, FL 33433

786-285-3345 cbb587@gmail.com

Career ObjectiveTo obtain an Executive Chef position in a creative, unique environment that challenges and enhances my

extensive food, beverage, and hospitality skills.

Highlights of Qualification Strong culinary, food service, bar and wine knowledge and hospitality skills Worked as an Executive Chef for over 5 years, and in the hospitality industry for over 16 years Effective leader, strong manager of staff, receiving training in leadership programs and on-the-job experience Considerably strong communication skills Speaks semi-proficient Spanish Serve safe manager certification

Supervisory Skills Started as Executive Chef of Marathon Yacht club, due to the success of menu and event changes, staffing, policy/procedures, that I personally created for the club, received two promotions and a 45% salary increase over a ten-month period Successfully worked as Executive Chef/Operational and Event Manager; handling books, menu selection, hiring, training and scheduling for over 20 employees, presentation and execution, inventory and cost control. Built many long term relationships with both private and commercial clients. Oversaw all FOH/BOH accounts and inventory, handled the day to day of ordering, menu creativity, guests needs/dietary restrictions, food prep, presentation and execution in a timely and professional manner Operated and successfully re-opened the Marathon Yacht Club restaurant, bringing all new menus, employees, equipment, along with creating new policy and procedures that are still used to-date. Significantly increased their revenue and membership comparatively from previous two years, while lowering food cost and waste Developed and taught the new wine training certification procedures and menus in several restaurants that are still used to date

Creativity Skills Created a myriad of menus with extensive multi-course meals, many wine and food tasting dinners using world cuisines based on seasonal product and guests’ desires, bringing my passion for locally farmed, organic sourcing to my menus and pairing with my knowledge of wine Using my passion for both food and beverage, created many successful cocktail menus, wine menus, and training programs from large corporations such as China Grill Corporation (FL), P.F. Chang’s China Bistro (FL), to private clubs such as The Marathon Yacht Club Interned as chef at Digestif Restaurant (AZ), furthering culinary and hospitality skills including the art of charcuterie; helped to create, manage and prepare extensive eight-course dinner menus for private banquets as well as for new menu items

Customer Service Skills Worked in booking and marketing for banquets, events and private catering companies for over eight years. Operated as an onsite design, marketing, food, cost control and production coordinator Utilized my vast experience and belief in hands-on, personalized client and guest relationships, as well as staff training to create a unique, effective, dining experience Handled all customer relations and interactions on a day to day basis, meeting all needs in a high stress and fast pace environment Successfully executed catering events from private small, multicourse, plated dinners to parties of over 300; handling all guests’ needs from food preparation, service, beverage, and overall guests’ satisfaction

Employment History Sep 2015 – Present Executive Chef/Operational Manager, Marathon Yacht Club, FL Apr 2015 – Aug 2015 Chef De Cuisine, GB Catering, Coconut Grove, FL Dec 2013 – Apr 2015 Executive Chef, Doctor Pickle, Fort Lauderdale, FL Dec 2011 – Dec 2013 Executive Chef/Owner, Bender’s Perfect Bite, Miami, FL Dec 2011 – Dec 2012 Lead trainer and Server, PF Chang’s, Miami, FL Mar 2011 – Dec 2011 Lead line cooks, North Restaurant, Denver, Colorado Apr 2009 – Feb 2011 Server/Wine Advisor, Texas De Brazil, Denver, Colorado Mar 2009 – Dec 2011 Executive Chef, Cowboy Catering, Denver, Colorado Sep 2008 – Apr 2009 Bartender/Server, Islamorada Fish Company Denver, Colorado Jun 2008 – Aug 2008 Chef Internship, Digestif, Scottsdale, AZ Sep 2006 – May 2008 Bartender/Mixologist, Social Miami, South Beach, FL

Education/ AchievementsMay 2010 – Degree in Culinary Arts, Food Service Management from Johnson Wales University- Achieved Honors Standing in Dining Room Etiquette and Beverage May 2004 – Awarded Rank of Eagle Scout – Boy Scouts of America March 2016 –Serve safe manager certificationMarch 2016- CPR/ DAN CertifiedMarch 2016 Scuba NAUI Certified