Bradley Henry
Consultant Chef
Brooklyn,NY
Summary
Dynamic Executive Chef with a strong work ethic and expertise in food safety, honed at Sunsplash Caribbean Cuisine. Successfully developed innovative menus and streamlined operations, achieving consistent revenue targets. Skilled in cost control and staff training, fostering a motivated team that delivers exceptional culinary experiences.
Overview
42
42
years of professional experience
Work History
Executive Chef Manager
Exotic Roti
01.2000 - Current
- Consistently met revenue targets even during challenging economic periods by closely monitoring market trends and adjusting strategies accordingly.
- Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
- Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation.
- Implemented strict food safety protocols, ensuring compliance with all relevant health department regulations.
- Led menu development efforts, incorporating seasonal ingredients to provide fresh and exciting options yearround.
- Collaborated with suppliers to source high-quality ingredients at competitive prices, maintaining optimum inventory levels.
- Spearheaded successful special events planning initiatives such as wine dinners or themed nights that attracted new clientele while delighting regular patrons alike.
- Enhanced dining experience by creating innovative and diverse menus for various occasions and events.
- Worked collaboratively with other departments within the organization, such as marketing and sales teams, to maximize overall business performance.
- Optimized workflows within the kitchen environment by designing efficient workstations that maximized space utilization without compromising safety standards or regulatory compliance requirements.
- Delivered consistently exceptional culinary experiences by focusing on quality control in every aspect of food preparation and presentation.
- Launched successful catering services division, expanding the business''s reach into new markets while leveraging existing resources efficiently.
- Pitched in to work line during busy periods or in place of sick employees.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Developed unique events and special promotions to drive sales.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Oversaw food preparation and monitored safety protocols.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Increased guest satisfaction scores through personalized service and attention to detail in both front-of-house and back-of-house operations.
Chef
Sheraton Grand Hotels
01.1988 - 09.1998
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
MS1
US Navy
11.1983 - 12.1987
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Managed time efficiently in order to complete all tasks within deadlines.
- Worked flexible hours across night, weekend, and holiday shifts.
- Organized and detail-oriented with a strong work ethic.
Education
Culinary Arts
Thomas Jefferson High School
Brooklyn, NY06-1983
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- Hospitality service expertise
- Hiring, training, and development
- ServSafe certification
- Inventory control
Daily News Profile May 2015
NY culinary pioneer with regards to roti flavors and production. He introduced boneless chicken and boneless goat roti in New York. Chef Bradley Henry was profiled in the NY Daily News for culinary innovation for Roti production, cooking and innovation. I was a pioneer for boneless chicken and boneless goat roti.
Timeline
Executive Chef Manager
Exotic Roti
01.2000 - Current
Chef
Sheraton Grand Hotels
01.1988 - 09.1998
MS1
US Navy
11.1983 - 12.1987
Culinary Arts
Thomas Jefferson High School
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