Adam Gray
Trenton,NJ
Summary
Dynamic culinary professional with extensive experience at Rats Restaurant, excelling in kitchen operations oversight and collaborative team management. Proven track record of reducing food waste and enhancing guest satisfaction through innovative menu development and strict adherence to food safety protocols. Adept at training staff and streamlining processes for optimal efficiency.
Culinary professional with comprehensive experience in high-pressure kitchen environments, driving quality and efficiency. Known for exceptional culinary skills and ability to innovate while maintaining consistency. Reliable team collaborator with focus on achieving culinary excellence and adapting to evolving needs.
Overview
20
20
years of professional experience
Work History
Sous Chef
Rats Restaurant
01.2021 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
Lead Line Cook
Kristine's Princeton
2019 - 03.2020
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
Cook, Bartender, Manager
Palermo's of Hamilton
09.2012 - 03.2019
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Maintained high standards of hygiene and cleanliness, ensuring safe dining environment.
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
- Efficiently opened or closed the bar according to established procedures, ensuring preparedness for each shift.
- Followed alcohol awareness procedures for preventing excessive guest intoxication.
- Enhanced overall guest experience by promptly addressing concerns and resolving issues professionally.
- Upsold menu items to customers, driving up per sale revenues and maximizing profits.
- Cultivated strong relationships with repeat customers, engaging in friendly conversation and memorizing drink orders to promote loyalty.
- Evaluated employee performance and conveyed constructive feedback to improve skills.
- Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
- Established performance goals for employees and provided feedback on methods for reaching those milestones.
Store Manager
Slacks Hoagie Shack Franchise Corporation
02.2010 - 07.2012
- Managed daily operations to ensure smooth functioning of the store, maintaining a clean, safe environment for customers and employees.
- Managed inventory control, cash control, and store opening and closing procedures.
- Addressed customer complaints promptly and professionally, resolving issues to maintain positive relationships with clientele.
- Managed store employees successfully in fast-paced environment through proactive communication and positive feedback.
- Assisted with hiring, training and mentoring new staff members.
- Maintained proper product levels and inventory controls for merchandise and organized backroom to facilitate effective ordering and stock rotation.
- Completed point of sale opening and closing procedures.
Meat/Seafood Clerk
Robbinsville Thriftway
03.2008 - 01.2010
- Cut meats to customer specifications and answered questions about specialty products.
- Followed all food safety regulations to maintain a safe work environment for both employees and customers.
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- Used boning knife, skewers and twine to shape, lace, and tie roasts.
- Ensured optimal freshness and shelf life of meat products through proper packaging and storage methods.
- Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
Education
Some College (No Degree) - Music
Mercer County Community College
Trenton, NJHigh School Diploma -
Nottingham HighSchool
Hamilton Square, NJ06-2006
Skills
- Collaborative team management
- Kitchen operations oversight
- Food safety protocols
- Inventory oversight
Languages
English
Native or Bilingual
Spanish
Professional Working
Timeline
Sous Chef
Rats Restaurant
01.2021 - Current
Cook, Bartender, Manager
Palermo's of Hamilton
09.2012 - 03.2019
Store Manager
Slacks Hoagie Shack Franchise Corporation
02.2010 - 07.2012
Meat/Seafood Clerk
Robbinsville Thriftway
03.2008 - 01.2010
Lead Line Cook
Kristine's Princeton
2019 - 03.2020
Some College (No Degree) - Music
Mercer County Community College
High School Diploma -
Nottingham HighSchool
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