Brad Wixler
West Creek,NJ
Summary
Innovative Culinary Specialist with background in high-volume, upscale dining environments. Proven ability to create compelling menu items using fresh, local ingredients. Strengths include exceptional knowledge of food safety standards, creativity in menu development, and strong leadership skills in kitchen management.
Overview
21
21
years of professional experience
Work History
Owner
Paradigm Properties
West Creek, NJ
01.2016 - Current
- Negotiated contracts with vendors and suppliers.
- Managed daily operations of business, including hiring and training staff.
- Oversaw budgeting and financial management.
- Provided direction and guidance to employees.
Executive Suis Chef - Suites and Catering
Aramark
Philadelphia, PA
07.2013 - 11.2014
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Managed daily operations of the kitchen including scheduling shifts for staff.
Chef
Borgata Casino & Hotel
Atlantic City, NJ
06.2003 - 03.2010
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Trained new chefs on proper cooking techniques and menu items.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Stored foods correctly using correct storage containers and labelling systems.
Education
Associate of Occupational Studies - Culinary
Atlantic Cape Community College
Mays Landing, NJ06-2005
Skills
- Team oversight
- Business development
- Business planning
- Hiring and staffing
- Menu development
- Budget development
- Estimating and ordering inventory
- Food presentation
Timeline
Owner
Paradigm Properties
01.2016 - Current
Executive Suis Chef - Suites and Catering
Aramark
07.2013 - 11.2014
Chef
Borgata Casino & Hotel
06.2003 - 03.2010
Associate of Occupational Studies - Culinary
Atlantic Cape Community College
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