Gereamy Cater
Austin,United States
Summary
Forward-thinking professional Chef with 24 years of food service experience. My passion is for great food, guest service and memorable experiences. The craft of cooking is my passion. Skilled in leading a low labor, high efficiency kitchen. Teaching and learning are at my core.
With an expertise honed over numerous years, my leadership has been instrumental in fostering a culture of excellence and continuous learning within the kitchen. Proficient in building and training staff, I thrive on setting and surpassing ambitious goals, with a dedication to culinary innovation and guest satisfaction. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven analytical skills.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Executive Chef
CDC Hilton, Austin, Convention Center
03.2022 - Current
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Executive Chef
HOLLISTER BREWING COMPANY, LLC
01.2021 - 02.2022
- Maintaining high standard of food quality, prep and preparation
- Organize, plan, and achieve goals, daily and beyond
- Building staff, training and installing systems for success
- Strong leadership, fast learning, good teacher, appreciation for constructive criticism
- Have a relationship and understanding of local produce, farms, and local/national vendors.
Executive Chef
Yellow Belly
02.2018 - 02.2021
- Monitored food production to verify quality and consistency.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Executive Sous Chef
C'est Cheese Cafe
04.2013 - 02.2018
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
Executive Sous Chef
The Mermaid Tavern
02.2012 - 04.2013
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
Sous Chef
Four Seasons Hotel Westlake Village
03.2008 - 02.2012
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
Executive Sous Chef
Greens Vegetarian Restaurant
01.2009 - 01.2010
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
Sous Chef
Waterbar
02.2007 - 04.2008
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
Education
Food and Beverage Management, Restaurant/Food Services Management -
Cornell University
07.2023
Associate of Arts - AA, Culinary Arts/Chef Training -
Le Cordon Bleu College of Culinary Arts
02.2006
Skills
- Analytical Skills
- Food Safety
- Menu Planning
- Cost Control
- Menu development
- Hospitality service expertise
- Hiring, Training, and Development
- Coaching & Mentoring
- Banquets & Catering
- Recipes & Menu Planning
- Staff Management
- Strong Work Ethic
Accomplishments
Earned 2 Michelin stars with the team at Aqua, 2006.
Certification
Certified Food Manager (CFM) - ServSafe Certified, 04/01/22, 04/01/27
Timeline
Executive Chef
CDC Hilton, Austin, Convention Center
03.2022 - Current
Executive Chef
HOLLISTER BREWING COMPANY, LLC
01.2021 - 02.2022
Executive Chef
Yellow Belly
02.2018 - 02.2021
Executive Sous Chef
C'est Cheese Cafe
04.2013 - 02.2018
Executive Sous Chef
The Mermaid Tavern
02.2012 - 04.2013
Executive Sous Chef
Greens Vegetarian Restaurant
01.2009 - 01.2010
Sous Chef
Four Seasons Hotel Westlake Village
03.2008 - 02.2012
Sous Chef
Waterbar
02.2007 - 04.2008
Food and Beverage Management, Restaurant/Food Services Management -
Cornell University
Associate of Arts - AA, Culinary Arts/Chef Training -
Le Cordon Bleu College of Culinary Arts
Certified Food Manager (CFM) - ServSafe Certified, 04/01/22, 04/01/27
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