Summary
Overview
Work History
Education
Skills
References
Interests
Timeline
Generic
GEORGE ANTHONY

GEORGE ANTHONY

Alameda,CA

Summary

Objective: To gain vast experience in the field of culinary arts. I have intimate knowledge of international cuisine including, Farm Fresh, Mediterranean, Indian, Asian, Latin, European, vegetarian, vegan, and gluten-free. I am able to forecast food consumption, food purchasing, product usage and rotation; furthermore, I possess the leadership skills to manage a professional kitchen.

Overview

22
22
years of professional experience

Work History

Cook

Sodexo Food Service
Union City, CA
03.2024 - Current

  • Checked quality of food products to meet high standards.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Communicated effectively with staff regarding patron food allergies and dietary restrictions.
  • Adhered to food safety standards when storing and preparing foods.
  • Weighed ingredients to ensure proper proportions in recipes.
  • Ensured all ingredients used were fresh before using them in meal preparations.
  • Monitored the temperature of ovens and cookers to ensure safe temperatures were maintained.

Event Chef

Paula LeDuc Fine Catering & Events
Emeryville, CA
01.2015 - 10.2022
  • Catering from 20-2000 Delivery, set up, service, breakdown event.

Alameda Natural Grocery
01.2020 - 01.2021
  • Grocery Breakdown pallets, Stock shelves.

Events – Sous Chef

Foxtail Catering
01.2016 - 01.2020
  • Catering from 20 – 2000 Delivery, set up, service, breakdown event.
  • Supervised kitchen food preparation in demanding, high-volume environments.

Sous Chef

New Life Culinary Creations
Windomar, CA
01.2014 - 01.2015
  • Catering form 20 – 500.
  • Menu designed, prep, delivery, set up, and services.
  • Trained kitchen workers on culinary techniques.
  • Supervised kitchen food preparation in demanding, high-volume environments.

Executive Chef

The Globe Dine Bar
Garden Grove, CA
01.2012 - 01.2013
  • Ordering, scheduling, and inventory.
  • Working the line, designed recipes for new-menu items.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Trained kitchen workers on culinary techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
  • Monitored meals served for temperature and visual appeal.

Sous Chef

Eagle Glen Golf Club
Carona
01.2013 - 01.2014
  • Ordering, scheduling, and inventory.
  • Working the line, designed recipes for new-menu items.
  • Trained kitchen workers on culinary techniques.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.

Catering Chef

Stone Brewing World Bistro and Garden
Escondido, CA
01.2010 - 01.2012
  • Daily Brewers Meal for100-150 (Mon-Fri.) Design menu using Organic farm fresh ingredients hormone-free meats with a vegan option as well.
  • Practiced various safety methods daily to avoid food spoilage and food borne illnesses.
  • Developed catering menus to exceed client expectations yet meet tight budgets.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.

Lead Cook

The Jewel Box
Riverside, CA
01.2008 - 01.2010
  • Design menu-specials, lead cook.
  • Completed workstation set up and break down, properly disposing of leftover food.
  • Kept stations stocked and ready for use to maximize productivity.
  • Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
  • Stood in for other members of kitchen staff.
  • Trained new chefs on menu items and kitchen procedures.
  • Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
  • Inventoried kitchen sections and refilled supplies.
  • Monitored culinary standards and operational guidelines, including kitchen areas, food preparation and facility conditions.
  • Cooked food following specific measurements and recipes.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.

Executive Chef

Jade Theater
San Diego
01.2007 - 01.2008
  • Ordering, inventory and catering, Recipe design for new menu Items.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
  • Supervised 25 BOH staff members and delivered mentorship to strengthen kitchen skills.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Monitored meals served for temperature and visual appeal.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Oversaw hiring, training and development of kitchen employees.
  • Provided excellent professional development opportunities for staff.
  • Incorporated customer recommendations and feedback to experiment with new dishes.
  • Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.

Executive Sous Chef

Cafe Cerise Restaurant
San Diego
01.2004 - 01.2007
  • Ordering, scheduling, inventory and catering.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
  • Supervised 10 BOH staff members and delivered mentorship to strengthen kitchen skills.
  • Monitored meals served for temperature and visual appeal.
  • Utilized local, fresh food products to support local economies and showcase community support.

Sycuan Casino Executive Chef

Wachena Falls Café
El Cajon, CA
01.2003 - 01.2004
  • Ordering, scheduling and inventory.
  • Worked the line Designed menu.
  • Supervised 22 kitchen staff.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
  • Supervised 35 BOH staff members and delivered mentorship to strengthen kitchen skills.
  • Performed financial analysis and recommended effective methods to cut costs.
  • Monitored meals served for temperature and visual appeal.
  • Supervised preparation of specialty items and customer requests to verify accuracy in production.
  • Oversaw hiring, training and development of kitchen employees.
  • Provided excellent professional development opportunities for staff.
  • Negotiated with food suppliers to cut costs by buying in bulk.
  • Provided effective orientation and training to each new associate and developed ongoing training programs.
  • Implemented and maintained excellent service to achieve guest satisfaction.
  • Conducted assessments and utilized root cause analysis to implement corrective action strategies.
  • Considered seasonal product pricing and availability in development of promotional dishes and menu selections.

Best New Chef
Washington
01.1987

Education

CAL OSHA Certification awarded -

01.1998

AA degree - Service

Mesa Community College
01.1978

Patrick Henry High School
01.1977

Skills

  • Knowledge of cuisines
  • Safety and sanitation regulations
  • Large scale events
  • Recipe creation
  • Proper equipment usage
  • Menu development
  • Cleaning and sanitizing methods
  • Cleaning and sanitation
  • Team training
  • Grilling and deep frying skills
  • Pantry restocking
  • Portion and cost control
  • Kitchen equipment and tools
  • Banquets and catering
  • Food procurement
  • Vendor relationships
  • Meal preparation
  • Purchasing
  • Food preparation techniques

References

References: Brandon Shank: Master Baker 619-808-8190 Steve Bearse: New Life Culinary Creations 951-375-1380 Holly Peterson: Jewel Box owner 360-688-6669

Interests

AWARDS & RECOGNITION , 2014: Eagle Glen Golf Club , “Chefs Open People’s Chose” 2008: The Jade Theater awarded “The Silver Fork” 2006: Cafe Cerise Restaurant awarded “The Silver Fork”

Timeline

Cook

Sodexo Food Service
03.2024 - Current

Alameda Natural Grocery
01.2020 - 01.2021

Events – Sous Chef

Foxtail Catering
01.2016 - 01.2020

Event Chef

Paula LeDuc Fine Catering & Events
01.2015 - 10.2022

Sous Chef

New Life Culinary Creations
01.2014 - 01.2015

Sous Chef

Eagle Glen Golf Club
01.2013 - 01.2014

Executive Chef

The Globe Dine Bar
01.2012 - 01.2013

Catering Chef

Stone Brewing World Bistro and Garden
01.2010 - 01.2012

Lead Cook

The Jewel Box
01.2008 - 01.2010

Executive Chef

Jade Theater
01.2007 - 01.2008

Executive Sous Chef

Cafe Cerise Restaurant
01.2004 - 01.2007

Sycuan Casino Executive Chef

Wachena Falls Café
01.2003 - 01.2004

Best New Chef
01.1987

CAL OSHA Certification awarded -

AA degree - Service

Mesa Community College

Patrick Henry High School

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GEORGE ANTHONY