Adam Gergen
Lakeside,USA
Summary
Culinary professional with extensive experience in high-volume kitchens, food safety compliance, kitchen operations, and team leadership. Proven ability to execute diverse cuisine styles, manage fast-paced service environments, reduce waste, and support efficient kitchen operations while maintaining high standards for food quality and presentation. Brings additional technical and process improvement expertise gained through 13 years of Department of Defense experience. Through hard work and dedication, I will obtain and utilize the knowledge and skills required to produce beautiful, flavorful food in a clean, safe environment.
Overview
24
24
years of professional experience
Work History
Line Chef
ISS Guckenheimer
11.2023 - Current
- Prepare high-volume meals in a HACCP-controlled production kitchen while maintaining strict food safety, allergen, temperature, and quality assurance standards.
- Execute batch cooking and just-in-time production methods to support efficient meal service and minimize waste.
- Prepare a wide variety of cuisine styles including Asian, Latin, Indian, Italian, vegan, and vegetarian dishes within a frequently rotating menu program.
- Utilize LeanPath food waste analytics to identify opportunities for waste reduction, repurposing, and sustainability improvements.
- Completed Plant Forward Kitchen training through the Culinary Institute of America.
Line Chef
WU Casa
03.2022 - 10.2023
- Responsible for cooking and preparing all items for every station, including but no limited to grill station, sauté station and garde manger station.
- I regularly assist Chef with conceptualizing and executing rotating weekly specials based on seasonal and abundant ingredients.
- On a daily basis I execute the setting up, breaking down and running of all line stations during service.
- Responsible for creating weekly pastry/desert specials based on seasonal ingredients as well as the restaurant theme, which is Mexican and Asian fusion.
Line Chef
Sugar & Scribe Bakery
11.2021 - 03.2022
- Required to cook various styles and temperatures of eggs to order, including, but not limited to: omelets, scrambles, poached, basted, over easy, medium and hard.
- Responsible for creating specials based on excess stock, seasonal ingredients as well as feasibility of execution during service.
- Tasked with setting up, breaking down and running all line stations during service.
- Responsible for all prep tasks, including, but not limited to: making dressings, mother's sauces, fruit compote, pancake batter and soups from scratch to head chef's and recipe specifications, breaking down and using various cooking techniques to prepare various proteins and produce items, generating daily prep list and priorities within as well as rotating product to ensure First In First Out usage in order to prevent waste and spoilage.
Sous Chef
Royal Rooster
07.2019 - 11.2021
- Responsible for recruitment, hiring and training of all restaurant personnel.
- Complete on a daily basis all ordering, prep lists, scheduling, inventory, labor cost and food costing for 2 restaurant locations.
- In collaboration with the Executive Chef, charged with menu and “Specials” development.
- Responsible for ensuring all dishes are executed to Executive Chef’s specifications; in particular taste, cookery and presentation.
- Responsible for scheduling FOH and BOH team members based on needs of the restaurant
Lead Line Cook
Nutmeg Bakery and Cafe
04.2018 - 06.2019
- Required to cook various styles and temperatures of eggs to order, including, but not limited to: omelets, scrambles, poached, basted, over easy, medium and hard.
- Responsible for creating specials based on excess stock, seasonal ingredients as well as feasibility of execution during service.
- Tasked with setting up, breaking down and running all line stations during service.
- Responsible for all prep tasks, including, but not limited to: making dressings, mother's sauces, fruit compote, pancake batter and soups from scratch to head chef's and recipe specifications, breaking down and using various cooking techniques to prepare various proteins and produce items, generating daily prep list and priorities within as well as rotating product to ensure First In First Out usage in order to prevent waste and spoilage.
Lead Line Cook
Player’s Sports Grill
08.2017 - 03.2018
- Responsible for timely execution of plates per restaurant portion and presentation standards
- Responsible for working all line stations simultaneously during peak business hours, including but not limited to grill, fry, broil and pizza.
- Responsible for doing all dishes from kitchen and dining room during and after shifts cooking on the line.
- Responsible for preparation of food items to be used on the line during service, including ensuring line stations remain fully stocked, cleaned and ready for service.
- Responsible for opening and closing kitchen and all associated tasks, including but not limited to cleaning dining room, restrooms and kitchen; proper heating, cooling, wrapping and storage of food; rotating stock per FIFO, assembling a prep list and food order based on current inventories and pars.
Sous Chef
Company Pub & Kitchen
03.2016 - 10.2016
- Executed daily food preparation including proteins, sauces, soups, starches, and produce according to recipe and quality standards.
- Managed prep lists, delegated tasks, and supervised kitchen staff to ensure efficient operations and timely service.
- Maintained inventory control, food rotation, ordering support, and compliance with food safety, temperature, and sanitation standards.
- Assisted with menu development, recipe improvements, and implementation of new cooking techniques.
- Oversaw opening and closing kitchen operations, including station setup, restocking, cleaning, and proper food storage procedures.
- Worked across multiple stations including expo, grill, fry, and salad while ensuring quality, plating, and safety standards were consistently met.
Mechanic
Webb Designs
08.2015 - 03.2016
Instrument Mechanic
Department of Defense
01.2002 - 03.2015
Education
Associate of Science - Microprocessor/Microcontroller Design
San Diego City College
01-2007
Skills
- High-Volume Food Production
- Kitchen Operations
- Menu Development
- Food Safety & HACCP Compliance
- Team Leadership & Training
- Inventory & Cost Control
- Lean/Six Sigma Green Belt
- Waste Reduction Initiatives
- Multi-Station Line Cooking
- Production Efficiency
- Scheduling & Labor Management
- FIFO Inventory Systems
Timeline
Line Chef
ISS Guckenheimer
11.2023 - Current
Line Chef
WU Casa
03.2022 - 10.2023
Line Chef
Sugar & Scribe Bakery
11.2021 - 03.2022
Sous Chef
Royal Rooster
07.2019 - 11.2021
Lead Line Cook
Nutmeg Bakery and Cafe
04.2018 - 06.2019
Lead Line Cook
Player’s Sports Grill
08.2017 - 03.2018
Sous Chef
Company Pub & Kitchen
03.2016 - 10.2016
Mechanic
Webb Designs
08.2015 - 03.2016
Instrument Mechanic
Department of Defense
01.2002 - 03.2015
Associate of Science - Microprocessor/Microcontroller Design
San Diego City College