Ryan Bradbury
Chico,CA
Summary
Dynamic culinary professional with extensive experience at Altitude Bar & Grill, excelling in meal preparation and kitchen management. Proven track record of enhancing food quality and customer satisfaction through innovative menu development and effective team collaboration. Skilled in food safety and inventory management, consistently achieving high standards in fast-paced environments.
Knowledgeable [Desired Position] with solid background in culinary leadership. Demonstrated ability to manage kitchen operations efficiently and deliver high-quality dishes. Proven skills in menu planning and staff training.
Artistic Lead Cook with [Number] years of experience. Plating with creativity and planning innovative menus for dynamic eating experience. Successfully demonstrating efficient knife techniques and closely monitoring employee performance.
Overview
9
9
years of professional experience
Work History
Lead Cook
Altitude Bar & Grill
10.2023 - 12.2024
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Took over line positions in event of emergency.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Supervised line cooks to monitor food safety and order accuracy.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
Maintenance Technician
The Lodge At Vail
10.2022 - 10.2023
- Operated varied hand and power tools to complete repairs.
- Used problem-solving skills to alleviate issues efficiently with minimal supervision.
- Troubleshot equipment breakdowns and performed preventive maintenance.
- Followed work orders and specifications for machine and equipment replacement, repair, or maintenance.
- I have a C.P.O. certification to administer chemicals & to sanitize the pool areas within the community of the Hotel
Lead Line Cook
Sloans Bar & Grill
01.2020 - 06.2022
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- 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.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Grilled meats and seafood to customer specifications.
- Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Participated in weekly meetings with kitchen staff to discuss operational improvements, menu changes, and employee performance evaluations.
Sous Chef/Kitchen Manager
the Ice House Tavern
05.2016 - 12.2019
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
Lead Line Cook
The Warwick Hotel
04.2016 - 07.2017
- Handled portion control activities according to specified instructions provided by chef.
- Implemented effective time-management strategies while prioritizing multiple tasks simultaneously without sacrificing quality or consistency of food items prepared.
- Followed company recipes and production standards to satisfy customers.
- Reduced customer waiting by batch cooking popular items during rush times.
- Operated grills, fryers and ovens to cook food items.
- Cleaned and sanitized work areas, utensils and equipment.
- Monitored food temperatures to meet quality and safety standards.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Communicated with management on food inventory stock to request order placement.
- Trained and assisted new kitchen staff members.
- Checked food temperature regularly to verify proper cooking and safety.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Education
Associate of Arts - Buisiness & Marketing
Everest College
Online School05-2014
GED -
Red Rocks Community Colledge
Lakewood, CO05-2011
Skills
- Meal preparation
- Kitchen management
- Food safety
- Kitchen organization
- Menu planning
- Menu development
- Food inventory management
- Food presentation
Timeline
Lead Cook
Altitude Bar & Grill
10.2023 - 12.2024
Maintenance Technician
The Lodge At Vail
10.2022 - 10.2023
Lead Line Cook
Sloans Bar & Grill
01.2020 - 06.2022
Sous Chef/Kitchen Manager
the Ice House Tavern
05.2016 - 12.2019
Lead Line Cook
The Warwick Hotel
04.2016 - 07.2017
Associate of Arts - Buisiness & Marketing
Everest College
GED -
Red Rocks Community Colledge
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