bradford miller

Chef de Partie

Please verify your email first.

Connect with bradford miller and other industry professionals

Join Now for Free
Work Experience
  • Chef de Partie

    Wynn Las VegasLas Vegas, NV, US
    May. 2011 to Present (5 years and 7 months)

    See Details

    Role & Tasks:

    am/pm chef de partie, prep, make sauces, cook the line, beo's, and other functions

  • Executive Chef

    las vegas recovery center
    Jan. 2008 to May. 2011 (3 years and 4 months)

    See Details

    Role & Tasks:

    chef of recovery center. 6 week menu rotation, 3200.00$ budget a month. managed 2 employees. cooked breakfast, lunch and dinner for 100 employee's and patients.

    Awards:
    servsafe certified
  • Banquet Sous Chef

    Jan. 2000 to Jan. 2008 (8 years)

    See Details

    Role & Tasks:

    cook then promoted to Sous Chef. Worked in a banquet Dept.,that had covers of up to 5,000, grossed 60 million dollars in 2004. Saucier, meat fab., menu planning, manged 16 emploee's'

  • Banquet Sous Chef

    Jan. 2000 to Jan. 2008 (8 years)

    See Details

    Role & Tasks:

    cook then promoted to Sous Chef. Worked in a banquet Dept.,that had covers of up to 5,000, grossed 60 million dollars in 2004. Saucier, meat fab., menu planning, manged 16 emploee's'

Education
  • culinary operations
    scottsdale culinary school
    Jan. 1995 to May. 1997

    See Details

    AOS Degree • GPA: 3'50

Skills

Charcuterie

Off-site Event Management

On-site Special Events

Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Dough Making / Portioning

Pasta Cooking

Dressings

Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Portioning

Expediting

Purveyor/Local Farmer Relationships

Family Meal

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Saute

Food / Beverage Pairing

Scheduling

Food Budgeting

Servesafe Certified

Food Handlers Certificate

Food Safety Knowledge

Sous-vide

Staff education / motivation

Grilling

Inventory

Up to 300 covers a night

Kitchen management

Vegan / Vegetarian Cooking

Kosher Preparation

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Menu development

Wood Fire Cooking

Certifications & Courses
  • servesafe
    las vegas recovery center
    Jan. 2008 to Jan. 2011
Interests
running. reading, going to live sporting events
Search for another bradford miller