Brad ARMSTRONG
Annapolis
Summary
Results-driven professional specializing in menu development and inventory management. Known for developing cost-efficient recipes and maintaining high food safety standards, contributing to operational efficiency and guest satisfaction.
Overview
22
22
years of professional experience
Work History
Executive Sous Chef
GF Hospitality
07.2025 - Current
- All aspects in the operations of hotel and restaurant facility
- Coordinated kitchen operations, ensuring timely food preparation and presentation.
- Trained junior staff on food safety standards and best practices in cooking techniques.
- Implemented inventory management processes to optimize ingredient usage and minimize waste.
Executive Sous Chef
Spire Hospitality
01.2011 - 07.2025
- Assisted in menu development, incorporating seasonal ingredients and culinary trends.
- Inventory, ordering and food cost control
- Developed new recipes, enhancing menu offerings while maintaining cost efficiency.
- Training of team members to ensure company and health standards are maintained at all times.
Sous Chef
Northwoods Restaurant
03.2004 - 01.2009
- Supervised kitchen staff to ensure efficient food preparation and service.
- Purchasing and food cost control for high end formal dinning experience.
- Maintained food safety standards, conducting regular inventory checks and quality control.
- Collaborated with executive chef on daily operations and menu planning.
Education
Associate of Arts - Homeland Security Management
Anne Arundel Community College
Arnold, MD06-2009
Skills
- Kitchen management
- Menu development
- Sanitation standards
- Allergy awareness
- Special event catering
- Cost control
- Waste reduction
- Menu pricing
- Forecasting and planning
- Safe food handling
- Inventory management
- Fine-dining expertise
- Staff scheduling
- Food safety
- Purchasing management
- Kitchen staff management
- Inventory control
- Operations management
- Recipe development
- Hiring, training, and development
- Menu planning
- Performance assessments
- Quality assurance
- Purchasing
- Food service safety training
- Budgeting and cost control
- Staff supervision and coordination
Timeline
Executive Sous Chef
GF Hospitality
07.2025 - Current
Executive Sous Chef
Spire Hospitality
01.2011 - 07.2025
Sous Chef
Northwoods Restaurant
03.2004 - 01.2009
Associate of Arts - Homeland Security Management
Anne Arundel Community College