ANTOINE BRADFORD
Chicago
Summary
Line Cook with years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Seeking to use culinary skills and expertise to prepare a special variety of dishes in a professional, rewarding environment.
Overview
10
10
years of professional experience
Work History
Broiler Cook
Levy Restaurants At The United Center
United Center
06.2023 - 12.2025
- Collaborated with team members to ensure smooth operations during peak service hours.
- Adhered to strict temperature control guidelines for both raw ingredients and prepared dishes, ensuring optimal flavor profiles and safe consumption.
Line cook
VU Rooftop Bar
Chicago, IL
10.2018 - 05.2023
- Partnered with other line cooks in assisting chefs with preparing ingredients, cooking menu items, and arranging dishes based on recipes ordered
Chef assistant
THE RACQUET CLUB OF CHICAGO
Chicago, IL
12.2015 - 09.2018
- Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas
- Persistently strove for continual improvement and worked cooperatively as a team member
Education
ASSOCIATE OF SCIENCE - PARAMEDIC SUPERVISION
Kankakee community college
Kankakee, ILSkills
- Focus on portion and cost control
- Food handlers card
- High volume production capability
- Inventory management familiarity
Timeline
Broiler Cook
Levy Restaurants At The United Center
06.2023 - 12.2025
Line cook
VU Rooftop Bar
10.2018 - 05.2023
Chef assistant
THE RACQUET CLUB OF CHICAGO
12.2015 - 09.2018
ASSOCIATE OF SCIENCE - PARAMEDIC SUPERVISION
Kankakee community college