Bradley Spiry
Sous chef
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About
My goal is to become associated with a company where I can utilize my skills and gain further experience while enhancing the company's productivity and reputation. Willing to relocate: Anywhere. Authorized to work in the US for any employer.
Experience
Lead Line Cook/Sous Chef at Masons steakhouse (2026-01 – 2026-06)
- Worked an open coal grill, an oven, sauté, fry and the pass
- Ensured plates were up to standards
- Helped with orders as well as scheduling conflicts
- Helped butcher meats when needed
- Made all sauces for the line for the week
Sous Chef at Assembly (2026-01 – 2026-02)
- Helped with menu planning specials
- Orders, inventory, cleaning plans
- Management over all
- Helped did a re opening then focused on a better position
Line Cook/Prep Cook at Gourmet Dinning (2025-05 – 2026-01)
- Prep for the cafeteria. Corporate dinning
- Prep clean, help with orders
- Breakfast lunch dinner
Sauté Cook at Hyde Park Restaurant Group (2024-01 – 2026-01)
- Sauté Cook, fry cook, pasta cook, lead cook, management
Sauté Cook, fry cook, pasta cook, lead cook, managment at Cheesesteak Factory (2019-08 – 2024-05)
We cook/prep/clean worked here twice currently assistant kitchen manager
- Help with orders
- Closing store
- Schedules
Grill Cook at 50 Ocean (2021-05 – 2021-09)
High end dining
- Prep your station
- Cooked brunch
Line Cook and Prep Cook at Chick-fil-A (2018-01 – 2019-01)
