Summary
Overview
Work History
Education
Skills
Additional Information
Dan Bradley

Dan Bradley

Chef
Hughesville,PA

Summary

Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings. Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste. Motivated chef offering over 40 years experience in the food industry. Focused on high standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills.

Overview

36
36
years of professional experience

Work History

Chef

Silver Thorn
Hughesville, PA
03.2013 - 06.2021
  • Enhanced kitchen efficiency by streamlining prep processes and optimizing ingredient usage.
  • Adapted cooking methods to accommodate special dietary requests without compromising dish integrity or taste.
  • Reduced food waste by implementing proper portion control techniques and monitoring inventory levels.
  • Trained new hires on kitchen procedures, safety protocols, and recipe execution to maintain consistency in service quality.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Cooked memorable dishes that brought new customers into establishment.

CHEF

Montgomery Twp
08.2014 - Current
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
  • Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Assisted with menu development and planning.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Trained and managed kitchen personnel and supervised related culinary activity.

OWNER, CHEF

FERN PARK
10.1999 - 02.2013
  • Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Managed day-to-day business operations.
  • Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
  • Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
  • Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
  • Consulted with customers to assess needs and propose optimal solutions.
  • Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
  • Achieved financial growth with strategic planning, cost control measures, and targeted marketing efforts.
  • Successfully navigated challenging economic conditions by making informed decisions that protected the business''s financial stability.
  • Ensured regulatory compliance by staying abreast of industry-related changes and implementing necessary policies or procedures as needed.
  • Interacted well with customers to build connections and nurture relationships.
  • Negotiated price and service with customers and vendors to decrease expenses and increase profit.
  • Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.

SOUX CHEF

W.C.C.
Williamsport , Pa
06.1988 - 10.1999
  • Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Evaluated food products to verify freshness and quality.

Education

Cooking

Warrior Run, Warrior Run, Turbuville
05.1978
High school diploma

Skills

  • Sanitation (10 years)
  • Food safety
  • Food industry
  • Kitchen management
  • Management
  • Supervising experience

Catering

  • Food preparation
  • Culinary experience
  • Food production
  • Merchandising
  • POS
  • Banquet experience
  • Bussing
  • Retail sales
  • Labor cost analysis
  • Cooking
  • Food handling

Additional Information

SKILLS Beautiful presentation of food Strong attention to safe food handling procedures Institutional and batch cooking Effective planner Menu marketing expertise Semi-finalist in best wing contest

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Dan BradleyChef