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Bradford Slye

Chef Owner Goody&#39;s Pizzeria at <span class="not-italic font-text_font lg:text-[18px] text-[16px] font-bold claimed">PBK Enterprises</span>
Intro Book
Experienced chef and culinary expert with AOS degree in Culinary Arts.
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Location
New Gloucester, Maine, United States, US
Skills
  • Cuisine
  • Menu Development
  • Recipes
  • Culinary Skills
  • Catering
  • Show all
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Bio

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Bradford Slye is a seasoned chef and culinary expert with extensive experience in restaurant management, menu development, and food safety. He holds an AOS degree in Culinary Arts from The Culinary Institute of America and has worked in various high-end restaurants and hotels. Slye is skilled in cuisine, menu development, recipes, and catering, with a strong focus on sanitation, food safety, and customer satisfaction.

Experience

  • PBK Enterprises
    • Chef Owner Goody's Pizzeria
      • Oct 2012 - Present
  • Cohen on the Meadows Catering
    • Spectrum Generations William S. Cohen Community...
    • Catering Manager and Chef
      • Feb 2011 - Oct 2012
      • Spectrum Generations William S. Cohen Community...
  • Penobscott Job Corps Academy
    • Culinary Arts Instructor
      • Dec 2004 - Apr 2007

      Bakery Instructor, Teach Basic and Advance Baking Skills Participate in Curriculum Development, Individualized Training Plans, Kitchen Sanitation and Food Safety Standards, Food Costing, Invetory Procedures, Provide Workplace Environment and Develop Employability Skills with Students Cashing Cou...

  • Romano's Macaroni Grill
    • Assistant Manager
      • Nov 2000 - Nov 2004

      Participate in daily Food Production. Responsible forFood cost, Labor Cost, Beverage Cost ,Inventory, Purchasing,Corporate Recipes and Specs, Kitchen Sanitation, Food Safety and Handling, Production Forecasting and Records, KItchen Organization. FOH Specs and Standards, Service Quality, Cutomer ...

  • Bates College Dining Service
    • Executive Chef
      • Feb 1994 - Dec 2000

      Created a Changing Five Week Menu Cycle, a Recipe Data Base with over 1000 recipes (600 original ) All adapted to Bates College Needs and Usages. Introduced Authentic Ethnic Recipes,International and Regional Cuisines and Marche Cooking Station, Vegetiarian/Vegan Menu Items, Healty Choice Items, ...

  • Congress Rotisserie HartFord, CT
    • Sous Chef
      • Feb 1988 - Feb 1994

      Participated in Food Prep and Service in this very fine Rotisserie Restaurant. Saute Cook, Rotisserie Chef. Food Prep, Sauces and Rotisserie Specials. Created Specials Recipes and Menu items. Purchasing and Inventory, Kitchen Sanitation and Safe Food Handling. Created Standardized recipes for ...

  • Sharaton Hotel Corporation Boston, Ma
    • Executive Chef
      • Aug 1979 - Jan 1986

      EXECUTIVE CHEF (05/85 - 01/86)Sheraton Hartford Hotel) Hartford, CT (400 Rooms Took on “Clean Up” job, organizing, cleaning and setting up systems. $ 1M catering in Civic Center. Catering jobs to 2000 ppEXECUTIVE CHEF (12/84 - 05/85)Sheraton Atlanta Hotel Atlanta, GA (505) Rooms Cleaned up oper...

Education

  • 1972 - 1974
    The Culinary Institute of America
  • 1967 - 1971
    Northland High School

Suggested Services

This profile is unclaimed. These are suggested service rates with 0% commision upon successful connection

Industry Focus. “Food and Beverages”

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