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
Doubletree By Hilton, Annapolis MD
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
Doubletree By Hilton Annapolis MD
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
Annapolis MD
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