Edward Gray III
Pikesville,MD
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenges with 20 plus years background in high-end restaurant industry.
Overview
5
5
years of professional experience
Work History
Sous Chef
Cabbage Key Inn
06.2023 - 10.2023
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with staff members to create meals for large banquets.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Modified recipes to accommodate dietary restrictions and allergies.
Banquet Chef
Drummond Island Resort & Conference Center
04.2019 - 05.2023
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
- Utilized culinary techniques to create visually appealing dishes.
- Participated in food tastings and taste tests.
Education
High School Diploma -
Lake Clifton Eastern High School
Baltimore06.2004
Skills
- Customer Service
- Food Preparation
- Portion Control
- Plating
- Staff Training
Timeline
Sous Chef
Cabbage Key Inn
06.2023 - 10.2023
Banquet Chef
Drummond Island Resort & Conference Center
04.2019 - 05.2023
High School Diploma -
Lake Clifton Eastern High School
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