Alex Bradley

***** *********** ****, ***********, ** 20120

908-***-****

acoloq@r.postjobfree.com

Overview

Equipped with 15+ years of general culinary experience, 4 years of chef

management, diverse team-

building and solid interpersonal skills. Experienced in private chef,

banquet hotels and corporate food service. In addition to specializing in

multiple cuisines. Professional work ethic, able to work in fast-paced,

high pressured environments, and focused on customer satisfaction.

Areas of Expertise

. Sous-Chef experience with midsize, upscale Catering events to drop off

. Co-ordinating & creating menus and event production

. Travel Chef for large golf tournaments and other specialty events

Professional Experience

RSVP Catering Fairfax, VA 09/2013-

present

Sous Chef

. Oversee production and manage 14 staff members for drop off and off

premise catering functions

. Reconcile inventory and handle of the daily ordering

. Onsite event caterer overseeing production and execution of events

. Developing and planning menu items with other Sous Chefs

Restaurant Associates Washington, DC

05/2009/2013

Cook

. Prepare food for on premise catering functions at the World Bank and

Federal Reserve facilities

. Prepare breakfast and entrees for large corporate cafeteria facility

. Handle some ordering of product

Design Cuisine Washington, DC 03/2008-

present

Off Site Event Chef

. Prepare and present food for cocktail receptions and heavy pass

hor'devours

. Cater buffets and plated dinners from small to large parties

. Prepare catering events for corporate, private, and social events for a

variety of clients in the DC metro area

Aramark, Inc. Philadelphia, PA 10/2007-01/2008

Banquet Lead Chef

. Lead Chef for contract with Camden Aquarium.

. Prepare food for bridal events, seated dinners, and other special

occasion banquet functions.

. Executed knowledge of various sauces and creative dishes routinely.

. Grill, saut, and cold stations for ale carte.

Divine Catering Atlanta, GA 11/2003-

07/2007

Sous Chef

. Trained roughly 20 cooks for on and off premise catering functions.

. Managed back house operations in addition to produce ordering and

purchasing.

. Handled food quality control and assist with cost control measures.

. Prep cooked for buffets and plated dinners that consist of 20-2500

guests.

. Handled all daily corporate lunch parties.

Education & Training

Middlesex Community College Edison, NJ 09/1998-09/2000

Hotel, Restaurant & Institution Management

Internship at The Frog & the Peach, a Fine Dining restaurant

References Available Upon Request

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