Brock Gregg
Kingsport,TN
Summary
Adept Chef with a proven track record at The Chop House, enhancing kitchen operations and elevating meal preparation through expert kitchen management and innovative cooking techniques. Excelled in food safety, ensuring stellar customer service. Mentored staff, significantly improving productivity by introducing new technologies, with a keen eye for detail and a commitment to culinary excellence.
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Forward-thinking professional offering more than [Number] years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven [Type] skills.
Overview
23
23
years of professional experience
Work History
Chef
The Chop House
11.2020 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
Banquet Chef
Marriot Hotel
01.2017 - 03.2020
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Learned menu items produced by assigned station to achieve proper quantities.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Maintained strict adherence to food safety regulations, ensuring a safe and sanitary kitchen workspace at all times.
- Increased overall productivity by implementing new technologies and software systems for improved communication and organization within the kitchen.
Meat Manager
Food Country
02.2002 - 07.2015
- Maintained open lines of communication with all team members, fostering a positive work environment conducive to high productivity levels and employee retention.
- Developed and executed successful holiday promotions, including special offers and themed displays designed to attract shoppers during peak seasonal periods.
- Managed ordering process for all meat products, streamlining procedures to improve efficiency while reducing overstock issues.
- Increased customer satisfaction by providing knowledgeable assistance and recommendations on meat selections.
- Reduced waste costs by implementing effective inventory management and rotation systems.
- Mentored junior staff members in proper meat handling techniques, fostering a culture of continuous improvement.
Education
GED -
Sullivan Central
Blountville, TN05-2004
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Kitchen management
- Attention to detail
- Meal preparation
Timeline
Chef
The Chop House
11.2020 - Current
Banquet Chef
Marriot Hotel
01.2017 - 03.2020
Meat Manager
Food Country
02.2002 - 07.2015
GED -
Sullivan Central
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