Bradly Carroll
Portland,OR
Summary
Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in recipe management and development.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Premium Lead Cook
Levy Restaurants (Providence Park, MODA)
02.2022 - Current
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Streamlined prep work by organizing kitchen stations effectively and training junior staff on best practices for efficient workflow.
- Oversaw proper storage procedures for perishable items, ensuring freshness and minimizing spoilage risks.
- Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Contributed to a positive workplace culture through proactive communication with team members at all levels of the organization.
- Took over line positions in event of emergency.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Cooked memorable dishes that brought new customers into establishment.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
Temporary Worker
All Team Staffing
04.2002 - Current
- Reduced workplace accidents with thorough safety training and regular equipment maintenance.
- Worked fast to complete tasks and meet daily deadlines.
- Consistently met deadlines under pressure while maintaining high-quality work output in a fast-paced environment.
- Operated equipment and machinery safely to prevent accidents.
Cook
McMenamins
06.2023 - 09.2023
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Collaborated with the management team to develop new menu items based on customer feedback and preferences.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Managed opening and closing shift kitchen tasks.
Cook & Server
Bon Appetite, Compass Group
11.2022 - 02.2023
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Monitored food quality and presentation to maintain high standards.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Performed opening and closing duties, ensuring the dining area was prepared for seamless service transitions.
Education
GED -
Lane Community College
Eugene, OR05.1989
Skills
- Employee Supervision
- Allergen Safety
- Food Inventory Management
- Large-Scale Food Preparation
- Spoilage Prevention
- Emergency Protocols
- Food Presentation
- Task Delegation
- Work Delegation
- Ingredient Preparation
- Food Safety
- Kitchen Management
- Cost Reduction
- Attention to Detail
- Multitasking Abilities
- Problem Solving
- Collaboration
- Ingredient Knowledge
- Equipment Maintenance
- Quality Control
- Time Management
- Food Delivery
- Cooking
- Food Preparation
- Special Events
- Knife Skills
- Restaurant Operations
- Safe Food Handling
- Food Handler Certification
- Catering and Events
- Frying
- Surface Cleaning
- Food Handling
- Grilling
Certification
Multnomah County Food Handler Card (current)
References
References available upon request.
Timeline
Cook
McMenamins
06.2023 - 09.2023
Cook & Server
Bon Appetite, Compass Group
11.2022 - 02.2023
Premium Lead Cook
Levy Restaurants (Providence Park, MODA)
02.2022 - Current
Temporary Worker
All Team Staffing
04.2002 - Current
GED -
Lane Community College
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