Creed Callahan Bradshaw
Whitestown,IN
Summary
I have learned many different professional skills with a wide variety of applications. Far beyond cooking, wearing many hats and having my hands in many different aspects of the operation of a business. Through my past experiences I have developed fast paced problem solving skills, maintaining a cool composure in high stress environments and producing a consistent product at a high level. I hope to continue my journey as a professional using what I have learned and applying it to different sectors of service. Striving to maintain a raised standard for myself and the things I create.
Overview
4
4
years of professional experience
Work History
Sous Chef
Huse Culinary
Indianapolis, IN
06.2024 - Current
- Streamlined food preparation processes, enhancing kitchen efficiency and reducing waste.
- Monitored inventory levels, placing orders to maintain stock while minimizing costs.
- Lead a large team of Cooks, Dishwashers and Service staff to provide consistent 5 star service
- Implemented sanitation practices, ensuring compliance with health regulations throughout the kitchen.
Service + Management Internship
Huse Culinary
05.2023 - 08.2023
- Experienced all level of service in a restaurant, both front of house and back house, learning from tenured employees, gaining a deeper understanding of how each sector works together serve guests.
- Was introduced to keeping inventory and ordering on a daily basis in order to ensure a well-stocked kitchen and full-service potential.
- Observed the attention to depth and detail, of the front of house operations on a fine dining level. Understanding the importance of the small things that go into delivering exceptional service.
- Moved to a variety of restaurants during a short time, fully submersing myself into the changing styles and landscapes of each restaurant, both changing with the patrons and employees.
- Received in depth training on how the upper management of multiple restaurants keeps a close pulse on how each location is doing, sitting in on meetings with both Chefs and General managers of each location.
Grill Cook
8 Eleven Bistro
01.2023 - 08.2023
- Learned and taught how to prep, cook, and plate in a “from scratch” Kitchen environment.
- Worked on the line through Garmo, Sauté, Fry and Grill stations. Experiencing the full prep and service through dinner service.
- Walked through the cleaning and closing procedures of each station, detailing proper storage, and labeling of each product at the end of the night.
Kitchen Assistant
Panda Express
03.2022 - 01.2023
- Familiarized myself around cooking with rice cookers, woks, and friers. Serving high volumes, and keeping a hot line stocked for service.
- Perfected practicing food safety and learned how to work with food items in a safe clean manner.
- Discovered the importance of critical thinking and service recovery.
Education
Bachelor - Hospitality and Tourism Management
Purdue University
West Lafayette, Indiana05-2024
Skills
- Team leadership
- Inventory management
- Consistency in the work produced
- Safety management
- Staff training
- Equipment usage
Timeline
Sous Chef
Huse Culinary
06.2024 - Current
Service + Management Internship
Huse Culinary
05.2023 - 08.2023
Grill Cook
8 Eleven Bistro
01.2023 - 08.2023
Kitchen Assistant
Panda Express
03.2022 - 01.2023
Bachelor - Hospitality and Tourism Management
Purdue University
CERTIFICATIONS & AWARDS
John Purdue Excellence Award: January 2024 - Jerry D. Lennon Scholarship recipient: May 2020 -May 2024, 21st century Scholar’s scholarship: May 2020, Purdue Promise Scholarship