Bryan Naddaf

• 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.
• Positions: Preparation, line cook and catering preparation and drop off

• Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
• Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
• Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
• Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
• Positions: preparation, buy-out dinner preparation, cold and hot line including garde manager, grill, saute and fry station

• Facilitated a consultative sales approach, listening closely to client needs and developing tailored solutions that drove positive outcomes for both parties.

• Executive Head Chef March 2021 to May 2021
• Executive Chef July 2020 to November 2020
• Managed a kitchen staff of 40+ people
• Oversaw all kitchen and food operations
• Developed attractive and popular menus
• Remained up-to-date on food trends and the best seasonal fare

• Worked effectively with all workers to promote an engage and happy environment
• Worked in regards to food safety regulations and guidelines
• Remained up-to-date on food trends and the best seasonal fare

• Catering for private, large company events

• Catering for private, large company events

• Large-scale daily catering of local food truck rallies and company events
• Provided food truck for Detroit Lions home games
• Private catering of weddings and graduation parties

• Assisted resturante team in grand opening of new location
• Lead line cook on hot appetizers
• Lead on raw bar
• Conducted proper etiquette, quality assurance of raw food regulations

• Three individual events over a two-year time frame, assisted these private events of over 40,000 people for The Detroit Grand Prix and The Detroit Fireworks

Line cook duties

Managed staff of 20 employees

Routine maintenance of machinery

Client service specialists for individuals and businesses

Oversaw all sales and distribution of apparel both international and statewide

Worked large-scale music venues