Summary
Overview
Work History
Education
Skills
Timeline
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Gary W Cook

Harrisburg,PA

Summary

Innovative Head Chef known for high productivity and efficient task completion. Specialize in menu development, inventory management, and culinary team leadership. Excel in time management, adaptability, and creative problem-solving skills to deliver exceptional dining experiences.

Overview

9
9
years of professional experience

Work History

Head Chef/Kitchen Manager

American Legion Post 272
Harrisburg, PA
09.2022 - Current
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
  • Established portion control guidelines to reduce waste and maximize profits.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Ensured compliance with health department regulations regarding hygiene and sanitation practices.
  • Inspected ingredients and equipment to ensure they meet quality standards.
  • Planned kitchen staff schedules to maximize coverage and encourage collaboration.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Supervised the preparation of meals according to customer orders in a timely manner.

Sous Chef

Holy Rosary Association
Harrisburg, PA
12.2021 - 09.2022
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
  • Complied with all health department regulations regarding proper food handling methods.
  • Contributed to the successful execution of catered events from start to finish.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.

Executive Sous Chef

American Legion Post 272
Harrisburg, PA
03.2016 - 12.2021
  • Maintained accurate records of invoices related to food purchases for accounting purposes.
  • Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
  • Oversaw the daily cleaning of all cooking surfaces, utensils, and equipment according to health codes.
  • Identified areas for improvement within the kitchen team such as training requirements or workflow adjustments.
  • Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
  • Distributed food to service staff for prompt delivery to customers.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.

Education

High School Diploma -

Central Dauphin High School
Harrisburg, PA
05-1998

Skills

  • Dish preparation
  • Menu design
  • Plating and presentation
  • Forecasting and planning
  • Signature dish creation
  • Heat control
  • Budgeting and cost control
  • Food spoilage prevention
  • Banquets and catering
  • Staff training
  • Seasonal menu planning
  • Culinary expertise
  • Food presentation
  • Purchasing management
  • Vendor relations

Timeline

Head Chef/Kitchen Manager

American Legion Post 272
09.2022 - Current

Sous Chef

Holy Rosary Association
12.2021 - 09.2022

Executive Sous Chef

American Legion Post 272
03.2016 - 12.2021

High School Diploma -

Central Dauphin High School

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Gary W Cook