Brad Carson

Brad Carson

Sous Chef at Delaware north
Lives in Singapore
over 6 months ago

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Experienced Chef with a demonstrated history of working in the hospitality industry. Skilled in Catering, Food & Beverage, Microsoft Excel, Hospitality Management, and Customer Service. Strong operations professional graduated from TAFE NSW – Western Sydney Institute.

Experience

  • Sous Chef

    Delaware north - New South Wales, Australia

    Catering
    July 2017 - Now · 1 year and 5 months

    • Day-to-day management of 30 corporate catering kitchens • Catering to corporate suites, open air boxes and functions on game days • In charge of private functions such as awards nights, conferences, VIP parties at the venues on non-game days • Providing direction and support for up to 60 chefs catering for up to 6000 pax per day • Catering and food preparation for international elite athletes across sports codes such as Cricket, Soccer, Rugby Union, National Rugby League, Australian Football League • Writing menus for game days and non-game days including buffets, plated, cocktail and grazing styles for functions, suites and boxes • Managing the production of multiple cuisine types and dietary needs across the business – these include Modern Australian, French, Italian, Chinese, Japanese, Thai, gluten-free, lactose-intolerant • Coming up with fresh and innovative new ideas from plating styles to menu development, executing menu tastings • In charge of cooking and plating of dishes for photo-shoots to showcase our breadth of food offerings; photos were used in promotional material for the company • Ordering and inventory control using SCM ordering systems • Supporting the Executive Chef and Executive Sous with new food ideas and concepts • Training and developing junior chefs, cooks and students • Supervising and managing junior chefs, cooks, students and kitchen hands • Show leadership and working together in a culturally diverse environment • Cleaning and sanitation procedures • Using an accredited HACCP Food Safety Management System

Education

  • Trade certificate commercial cookery

    TAFE NSW - New South Wales, Australia

    January 2003 - June 2005

Languages

  • English
    Native or fluent
    100%

Skills

  • Chef
  • Chef de cuisine
  • Cooking
  • Executive sous chef
  • Food Safety
  • French
  • HACCP
  • Italian cuisine
  • Knife skills
  • Leadership
  • Managment
  • Menu costing
  • Menu design
  • Menu ideas
  • Menu planing
  • Recipe development
  • Training
  • Western Cuisine

Other

Following
HRC International
Maastricht, Netherlands
Jumeirah Group
Dubai, United Arab Emirates
AccorHotels
Issy-les-Moulineaux, France
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