Summary
Overview
Work History
Education
Skills
Certification
Section name
Certifications
Timeline
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Garry Smith

Bel Air,MD

Summary

An ambitious and well rounded Head Chef who is able to lead kitchen staff . Possesses a passion for excellence, and always strives hard to improve standards and guest satisfaction. Has detailed knowledge of how to manage the duties of kitchen staff, and how to supervise their daily operations. Experience maintaining food cost while ensuring high quality standards, While always focused on operating a kitchen so that its reaches maximum profitability. Has worked in high- volume upscale restaurants, where I easily coped with the pressures and demands of the positions.

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.

Overview

20
20
years of professional experience
1
1
Certification

Work History

Sous Chef

Lord Baltimore Hotel
02.2025 - Current
  • Assisted in menu development, incorporating seasonal ingredients and culinary trends.
  • Managed food preparation and cooking for service, ensuring timely delivery of high-quality dishes.
  • Collaborated with kitchen staff to maintain cleanliness and adhere to health regulations.
  • Trained new team members on kitchen protocols and food safety standards.
  • Monitored inventory levels, organizing stock to minimize waste and ensure ingredient availability.
  • Executed daily specials based on customer feedback and ingredient freshness.
  • Coordinated with front-of-house staff to streamline service during peak hours.
  • 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.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Implemented cost-effective practices while maintaining quality standards in meal preparation.

Culinary Lead

Great Wolf Lodge Resort
02.2023 - 02.2025
  • Led culinary team in menu development and execution of high-quality dishes.
  • Oversaw food safety compliance, ensuring adherence to health regulations and best practices.
  • Trained and mentored junior kitchen staff, enhancing their culinary skills and efficiency.
  • Collaborated with suppliers to source fresh ingredients, optimizing cost-effectiveness and quality.
  • Analyzed customer feedback to refine menu offerings, increasing guest satisfaction rates.
  • Managed inventory levels, reducing waste through effective stock control measures.
  • Coordinated special events catering, ensuring seamless service delivery and client satisfaction.
  • Anticipated and solved problems by taking decisive action.
  • Strengthened team morale through open communication channels, regular feedback sessions, and collaborative problem-solving strategies.
  • Played an integral role in catering high-profile events, ensuring timely preparation and presentation of dishes while adhering to client specifications.
  • Maintained proper storage, prep and service procedures and maintained equipment and workspaces to drive sanitary conditions.
  • Followed company, safety, security policies, and procedures.
  • Trained new hires in food handling and safety protocols to boost knowledge and performance.
  • Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
  • Supervised food presentation and plating to enhance visual appeal.

Cook Supervisor

Sterling care riverside
05.2019 - 08.2020
  • As a chef supervisor Duties included being responsible for all kitchen functions including food purchasing, preparation and maintenance of the kitchen, upholding quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Managing a small team of servers to ensure resident needs are satisfied daily.

Chef Supervisor

FutureCare
05.2017 - 05.2020
  • As a chef supervisor Duties included being responsible for all kitchen functions including food purchasing, preparation and maintenance of the kitchen, upholding quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Managing a small team of servers to ensure resident needs are satisfied daily.

Chef Supervisor

Culinary Services Group
09.2014 - 04.2017
  • Perform monthly inventory duties plate and recipe costing and approve menu designs,Recruit interview hire train and supervised front- and back-of-house employees,Initiate and maintain excellent vendor relationships,Manage daily kitchen operations and create standards that exceed safety and health regulations; identify and provide solutions for any problem areas. Manage a team of servers to ensure resident needs are meet and problems solved.

Chef

LifeBridge Health
11.2016
  • As a PRN Chef my duties include ,Preparing meals according to resident care plan, Maintain sanitary work conditions, Manage all inventory, Prepare ingredients according to company quality guidelines , Prepare all menu items, Work as part of a team care team,closely monitor patients special diets, assist with menu preparation

Line Cook

Bluestone Restaurant
01.2012 - 01.2014
  • Set up and stock stations with all necessary supplies. Prepare food for service (chopping vegetables, butchering meat, and preparing sauces) Cook menu items in cooperation with the rest of the kitchen staff. Answer, report and follow executive or sous chef's instructions

Line Cook

Applebee's
01.2006 - 01.2011
  • Set up and stock stations with all necessary supplies. Prepare food for service (chopping vegetables, butchering meat, or preparing sauces) Cook menu items in cooperation with the rest of the kitchen staff. Answer, report and follow executive or sous chef's instructions

Education

General Studies -

W.E.B. Dubois High School
Baltimore, MD
01.2005

Skills

  • Saute
  • Culinary
  • Cooking
  • Line cook
  • Kitchen
  • Management
  • Meal Preparation
  • Kitchen Management Experience
  • Customer service
  • Food safety and sanitation
  • Cooking techniques
  • Food quality
  • Meal preparation
  • Attention to detail
  • Effective communications
  • Ingredient knowledge
  • Grilling techniques
  • Kitchen operations
  • Team collaboration
  • Kitchen equipment operation and maintenance
  • Hospitality service expertise
  • Frying techniques
  • Allergen awareness
  • Sauce preparation
  • Sanitation guidelines
  • Inventory management
  • Workflow optimization
  • Staff coordination
  • Sanitation practices
  • Banquets and catering
  • Portion and cost control
  • Menu supervision
  • Culinary expertise
  • Food service operations

Certification

  • ServSafe
  • Food Handler
  • Food handler certificate

Section name

Authorized to work in the US for any employer

Certifications

Serv Safe Manager

Serv Safe Allergens 

Serv Safe Alcohol

Timeline

Sous Chef

Lord Baltimore Hotel
02.2025 - Current

Culinary Lead

Great Wolf Lodge Resort
02.2023 - 02.2025

Cook Supervisor

Sterling care riverside
05.2019 - 08.2020

Chef Supervisor

FutureCare
05.2017 - 05.2020

Chef

LifeBridge Health
11.2016

Chef Supervisor

Culinary Services Group
09.2014 - 04.2017

Line Cook

Bluestone Restaurant
01.2012 - 01.2014

Line Cook

Applebee's
01.2006 - 01.2011

General Studies -

W.E.B. Dubois High School

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Garry Smith