Genesis Gomez
Brooklyn
Summary
Adept Sous Chef with a proven track record at many restaurants. Showcasing experience and expertise in kitchen equipment operations and cost control. Excelled in high-volume dining settings, enhancing team efficiency and food quality. Bilingual communicator, adept at leading and training staff, significantly improving kitchen operations. Demonstrates a strong ability to maintain rigorous standards and innovate menu offerings.
Overview
8
8
years of professional experience
2
2
years of post-secondary education
1
1
Certification
Work History
Sous Chef
Pitt’s by Jeremy salamon
Brooklyn
04.2024 - Current
- Supervised kitchen staff to ensure efficient food preparation and service.
- Developed and maintained seasonal menu items based on local ingredients.
- Collaborated with head chef to create innovative dishes and improve presentation.
Sous Chef
Il Totano
Manhattan
02.2023 - 01.2024
- Experienced in successfully leading the kitchen throughout service of an average of 200 patrons per night
- Maintained high quality standards for food production and presentation ensuring high customer satisfaction
- Guided kitchen personnel in line cooking, food preparation and dish plating according to high standards in quality and presentation.
- Checked inventory and ordered supplies as needed, often leading to no waste
- Oversaw the daily operations of the kitchen including meal preparation, recipe development and plating, which increased the flow of service by 52%
- Assisted head chef, Harold Dieterle Top Chef winner, in creating new dishes and menu items.
- Trained employees on proper sanitation techniques and cross-contamination prevention methods, leading to a more knowledgeable and professional staff.
- Created a positive work environment through effective communication and team building initiatives.
- Exceeded in cost control procedures, ordering practices, and inventory systems, leading to improved kitchen practices.
- Il Totano by Top Chef winner Harold Dieterle, Manhattan, NY
- Supervised kitchen staff to ensure efficient food preparation and service.
Cook to Junior Sous Chef
Small Batch
Garden City
02.2021 - 01.2023
- Ensured strict adherence to all food safety guidelines and regulations, minimizing risks and maintaining a spotless kitchen environment.
- Masterfully timed food preparation to align with service hours, delivering dishes at peak freshness and quality.
- Operated grills, fryers, and ovens with precision to achieve perfect cooking temperatures for every dish.
- Took ownership of kitchen operations by opening or closing shifts as scheduled, ensuring seamless transitions.
- Small Batch by Tom Collichio, Garden City, New York
- Maintained cleanliness and organization of kitchen workspace and equipment.
Business Owner
What the Foodery
Freeport
05.2018 - 09.2020
- Founded a successful meal prep business, delivering over 100 organic, health-focused meals weekly to a loyal customer base of 35+ fit and active individuals.
- Curated a menu of high-quality, nutrient-dense meals tailored to support customers' active lifestyles and wellness goals.
- Managed daily operations, including customer service, inventory of premium organic ingredients, and marketing, ensuring exceptional quality at every step.
- Maintained cost efficiency through effective business controls while sourcing fresh, organic ingredients to meet health-conscious standards.
- Researched market trends to design offerings that resonated with the needs of health-focused and fitness-minded clients, driving customer satisfaction and loyalty.
- Implemented stringent safety protocols to uphold industry regulations, guaranteeing safe and fresh meal delivery.
- Developed creative marketing strategies, including social media campaigns and targeted messaging, to engage the fit, active, and health-conscious audience.
- Drafted a strategic business plan that outlined objectives for delivering premium-quality meals and scaling the business.
Education
Associate of Arts -
SUNY College At Old Westbury
Old Westbury, NY 09.2018 - 12.2020
Skills
- Kitchen Equipment Operation
- Equipment Maintenance
- Cost Control
- High-Volume Dining
- Bilingual
- Team leadership
- Food preparation
- Detail-oriented
- Recipe creation
- Time management
- Problem-solving abilities
Certification
- Food Handler Certified
- Food Service Permit
Languages
- Portuguese
- Spanish, Fluent
- Portuguese, Intermediate
Timeline
Sous Chef
Pitt’s by Jeremy salamon
04.2024 - Current
Sous Chef
Il Totano
02.2023 - 01.2024
Cook to Junior Sous Chef
Small Batch
02.2021 - 01.2023
Associate of Arts -
SUNY College At Old Westbury
09.2018 - 12.2020
Business Owner
What the Foodery
05.2018 - 09.2020