Brasmia Brasmia

Accomplished and versatile culinary professional with extensive experience in kitchen operations management, catering, and food preparation. Proven ability to oversee daily operations, manage client relations, and ensure high standards of food presentation and safety. Expertise includes menu planning, inventory control, and production strategy. Eager to leverage a strong background in hospitality and a passion for gourmet cuisine to contribute to a dynamic food service environment.

General Manager at Graze Craze (2026-02 – Present)

Spearhead daily operations and cultivate customer relationships for a specialty charcuterie and catering business.

• Formulate quotes, orchestrate order fulfillment, and guide clients through event planning processes.
• Craft exquisite charcuterie boards and grazing tables, upholding premium presentation and brand integrity.
• Direct in-house catering and event setup logistics to guarantee seamless execution.
• Contribute to marketing initiatives, manage inventory, and support production planning.
• Ensure adherence to all food safety protocols and company guidelines.

Executive Chef / Owner at Lucio's Food Services (2013-01 – Present)

Direct comprehensive food preparation and catering operations for private events, corporate functions, and special occasions.

• Manage menu development, strategic ingredient sourcing, precise portion control, and detailed production planning.
• Supervise culinary staff, enforcing rigorous food handling and sanitation standards.
• Create a diverse range of menu items including proteins, vegetables, appetizers, desserts, and signature dishes for catered events.
• Maintain meticulously organized workstations and optimize kitchen workflow for peak efficiency.

Sous Chef at The One Ten Tower Club (1993-01 – 1998-12)

Supported daily food preparation for all restaurant operations.

• Executed mise en place, prepared foundational sauces, cooked proteins, and created garnishes.
• Upheld impeccable cleanliness and organization of kitchen stations.
• Ensured strict compliance with food safety and sanitation standards.
• Provided critical support to the head chef during high-volume meal service periods.

Assistant Cook / Prep Cook at RIU Pan American Ocean Resort (1989-01 – 1992-12)

Executed ingredient preparation for all daily restaurant services.

• Assisted with vegetable preparation, meat processing, and fundamental cooking techniques.
• Maintained stringent kitchen cleanliness and adhered to all food safety protocols.
• Provided essential support to chefs during active service periods.

Prep Cook at The Potomac (1986-01 – 1991-12)

• Managed daily food preparation tasks, including chopping, slicing, marinating, and portioning.
• Aided chefs with food plating and overall kitchen organization.
• Implemented proper food storage and rotation techniques following the First-In, First-Out (FIFO) method.
• Ensured workstation cleanliness and strict adherence to health standards.

Associate of Arts (A.A.) in Fashion Design – The Art Institute of Fort Lauderdale (1989-01 – 1991-12)

Culinary Training – Delikatessen (2023-01 – 2024-12)