Brady Harlan

Line Cook

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Work Experience
  • Line Cook
    Driftless CafeViroqua, WI, US
    Apr. 2015 to Sep. 2016 (1 year and 5 months)

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    Role & Tasks:

    -Prepared salads and starters for 200 guests daily.
    -Came up with and prepared mise-en-place for 2-4 dishes on a daily changing menu.
    -Expedited dinner service in a fast-paced environment.
    -Put away and organized daily deliveries from local farms.
    -Assisted in butchering of poultry and pigs as well as curing and smoking of bacon and ham.

  • Commis
    Robin's RestaurantCambria, CA, US
    Nov. 2014 to Mar. 2015 (4 months)

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    Role & Tasks:

    -Prepared mise-en-place for the chef.
    -Maintained a clean work environment at all times.
    -Completed tasks in a time effective manner even in the absence of the chef.
    -Communicated proficiently in a mostly Spanish-speaking kitchen.

  • Line Cook
    Luna RedSan Luis Obispo, CA, US
    Jun. 2014 to Mar. 2015 (9 months)

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    Role & Tasks:

    -Prepared dishes for up to 500 guests on pastry, salad, and hot appetizer stations.
    -Prepared mise-en-place for station.
    -Pickled a variety of vegetables and fruits weekly.
    -Worked with organic produce sourced from local farmers' markets.
    -Trained new cooks.
    -Developed organizational and time management skills.

  • Prep Cook
    Novo Restaurant & LoungeSan Luis Obispo, CA, US
    Jun. 2014 to Oct. 2014 (4 months)

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    Role & Tasks:

    -Prioritized my daily tasks and completed them on time under pressure.
    -Communicated effectively in a Spanish-speaking kitchen.
    -Cleaned organized and consolidated the walk-in refrigerator nightly.


Cheese course


Over 300 covers a night


Pasta making




Servesafe Certified

Food Safety Knowledge



General knife handling

Ticket Management

Up to 200 covers a night

Vegetable Breakdown

Vegetable cookery

Constant Learning and Improvement and Working with organic produce
Spanish Intermediate
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