Gabriel Granjales Gonzales
Middle Island,NY
Summary
Dynamic culinary professional with extensive experience as a Sous Chef at a Private Country Club, excelling in team leadership and innovative menu planning. Proven track record in reducing food waste through effective inventory management and enhancing guest satisfaction with elevated food presentation. Skilled in training staff under pressure while maintaining food safety standards.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Sous Chef / Lead Line Cook
Private Country Club
04.2023 - 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.
- 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.
- 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.
Head Line Cook
Miller's Ale House
02.2014 - Current
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Conducted regular equipment maintenance checks to ensure proper functionality and prevent costly repairs or replacements.
- Handled multiple orders simultaneously while coordinating with other stations to maintain seamless workflow.
Sous Chef
Cheesecake Factory Restaurant
03.2015 - 02.2020
- 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.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Education
Loyola .mexico City
Mexico CitySkills
- Team leadership
- Kitchen leadership
- Inventory management
- Food presentation
- Kitchen organization
- Cooking techniques
- Allergen awareness
- Knife skills
- Staff training
- Kitchen management
- Menu planning
- Food safety
Certification
Suffolk County Food Manager's Certificate
Languages
English
Professional Working
Spanish
Native or Bilingual
Timeline
Sous Chef / Lead Line Cook
Private Country Club
04.2023 - Current
Sous Chef
Cheesecake Factory Restaurant
03.2015 - 02.2020
Head Line Cook
Miller's Ale House
02.2014 - Current
Loyola .mexico City
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