Brandon Jacob Pringle is a highly qualified professional, that works in Townsend Hotel main office of which is in 25. as a Sous Chef since 2019. Brandon has earned professional experience in more than 13 positions at various companies. Brandon Jacob Pringle went to the Schoolcraft College and got education there from 2012 to 2016. This expert has the following professional qualifications: Servsafe. Detroit, Michigan is the city, where this professional was lastly known to be settled. Brandon's phone number and email can be accessed through this website by request.
Name variants:
Branden Pringle,
Brand Pringle,
Brandy Pringle
Last updated Jul 05, 2024
Contact Information
Last Update
Jul 5, 2022
Email
re**@aol.com, re**@aol.com
Location
Detroit, MI
Company
Workplace
Colleagues
Work History
Sous Chef
My responsibilities include creating a weekly buffet menu, preparation of all food for the buffet, quality control, ensuring proper food safety and sanitation, and guest interaction. I also ...
Sep 2017 — Feb 2018
Sous Chef
6835 Rochester Rd, Troy, MI 48085
Feb 2016 — Mar 2017
Executive Chef
Executive Chef in charge of menu development, staffing, employee training, inventory control, controlling food cost, developing daily and weekly specials, ordering, and scheduling.
Jul 2015 — Feb 2016
Line Cook and Banquet Cook
44045 Five Mile Rd, Plymouth, MI 48170
Started as a line cook at 5ive Restaurant within The Inn at St. John's. Was responsible for prepping food for use on line, worked grill, broiler, and garde manger, interacted with guests whi...
Jun 16, 2012 — Aug 11, 2014
Line Cook
Assisted in prepping items for use on line, assisted in creating creative daily and weekly specials, prepared and plated food to order.
Jul 18, 2011 — Jun 23, 2012
Line Cook
Assisted in prepping items for use on line, assisted in inventory control and daily pars, prepared and plated food to order.
May 2010 — Dec 2010
General Manager
Managed an upscale deli in Northville preparing burgers, sandwiches, wraps, salads, Panini's, eggs, and other side dishes from scratch.
Hire, train, and manage a payroll of cooks, cashiers...
Sep 2009 — Mar 2010
Line Cook
Prepared food for use on line, prepared and plated food to order, assisted in creating daily and weekly specials.
Sep 2008 — Feb 2009
Line Cook
Prepared food for use on line, prepared and plated food to order.
Apr 2008 — Sep 2008
Education
2012 — 2016
2011 — 2013
2009 — 2009
2004 — 2008
Occupations
Cook
Sous Chef
Chef
Head Cook
Skills
Cooking
Food Safety
Customer Service
Fine Dining
Menu Development
Cuisine
Culinary Skills
Sanitation
Recipes
Hotels
Hospitality
Pre Opening
Food Preparation
Servsafe
Food
Leadership
Grill
Bartending
Catering
Food and Beverage
Restaurant Management
Event Management
Management
Employee Training
Team Building
Restaurants
Banquets
Chef
Italian Cuisine
Hospitality Industry
Hospitality Management
Banquet Operations
Inventory Management
Hiring
Menu Costing
Culinary Management