GERALD KEITH
Orange,NJ
Summary
Innovative sous chef with over 10 years of experience in high-volume, fast-paced kitchen operations. Recognized for exceptional leadership skills that foster a collaborative environment and inspire culinary staff to excel in the preparation of upscale gourmet meals. Proven ability to perform under pressure while maintaining the highest standards of food quality and presentation. Expertise in menu development, food safety, and cost management ensures efficient kitchen operations and consistently outstanding results.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Chef De Cuisine
The Restaurant at Gilder
Manhattan, NY
03.2025 - 05.2026
- Led kitchen operations, ensuring high standards in food quality and presentation.
- Developed seasonal menus, integrating local ingredients to enhance dining experience.
- Mentored junior chefs, fostering culinary skills and promoting teamwork.
- Streamlined inventory management processes to minimize waste and optimize costs.
- Collaborated with front-of-house staff to improve service efficiency and guest satisfaction.
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Executive Sous Chef
Vic's
Manhattan, NY
02.2024 - 03.2025
- Collaborated with executive chef to develop seasonal menus utilizing local ingredients.
- Trained and mentored line cooks, enhancing team performance and culinary skills.
- Oversaw inventory management, reducing waste through efficient stock control practices.
- Ensured compliance with health regulations, maintaining high safety and sanitation standards.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
Executive Sous Chef
Rosemary's
Manhattan, NYC
08.2022 - 01.2024
- Responsible for the scheduling of all BOH employees
- Cultivating and modifying all menus to keep within seasonal changes and developing new recipes
- Processing and inputting all BOH invoices
- Monthly meetings with the entire management team to discuss the P&L to find areas of improvement and ways to keep exceeding
- Monitoring inventory while preforming weekly inventory counts
- Enforcing strict health and hygiene standards to stay DOH compliant
- Executing all daily pre-shifts to inform staff about specials, BOH updates, menus changes, etc.
Sous Chef
Bobo
Manhattan, NYC
11.2021 - 07.2022
- Placing all food orders for BOH needs through Clean Slate & I Halper
- Running dinner service for 200+ cover nights while managing a BOH team of 15+ staff members
- Responsible for meeting all DOH standards and guidelines, doing daily checks of the property, and properly training staff on DOH protocols
- Creating daily specials, while being mindful of food costs
- Executing proper food timing standards and expectations for all special event parties, ranging from 10-100 guests
Sous Chef
Atlantic Grill
Manhattan, NYC
04.2019 - 04.2020
- Evaluated and hired line cooks and instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation, and safety issues protocols resulting in 98% health department ratings
- Supervised line cooks and managed line kitchen scheduling to ensure adequate kitchen coverage for busiest hours
- Collaborated with Executive Chef to create innovated menu items that drive business and keep with seasonal changes
- Cook accurately and effectively to ensure timely food service and maintain high customer satisfaction
- Disciplines underperforming staff members and provides incentives for kitchen staff to exceed the expectations of their particular roles
Sous Chef
Blue Water Grill
Manhattan, NYC
05.2017 - 01.2019
- Primary responsible for creating cuisines that exceeds the guest’s expectations while being a strong leader and delivering on cost goals
- Monitor kitchen inventory to avoid food waste, cutting food cost down to 24.5%
- Responsible for creating daily and nightly specials using on hand ingredients and expertise
- Participate with developing and implementing policies and procedures for smooth operation and food safety
- In charge of scheduling 15 plus team members as well as developing weekly prep sheets
- Initiated training for line cooks on proper grilling and sauté culinary techniques to improve productivity and increase kitchen workflow
Lead Line Cook / Assistant Sous Chef
Isabella's
Manhattan, NYC
07.2016 - 05.2017
- Promoted to Assistant Sous Chef 5 months into employment
- Responsible for overseeing daily prep for large scale events, often seating 250-300 guests
- Assisted Executive and Sous Chef with overall kitchen management and operations, ensuring maximum guest satisfaction, and maintaining food costs
- Creating daily and nightly specials
- Communicates openly and professionally with guests and staff
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
Education
Certificate - Organizational Dynamics
William Paterson University
Paterson, NJ01-2012
Associate of Science - Culinary Arts
Hudson County College
01-2010
Skills
- Knife and Kitchen Prep
- Recipe creation
- Nutrition
- Culinary techniques
- Ability to supervise, motivate, and discipline employees effectively
- Professional oral and written communication skills
- Attention to detail with excellent prioritization and organizational skills
- Execute events under pressure within deadlines
- Team management
- Kitchen operations
- Food safety standards
Certification
NYC Food Handler's License
Timeline
Chef De Cuisine
The Restaurant at Gilder
03.2025 - 05.2026
Executive Sous Chef
Vic's
02.2024 - 03.2025
Executive Sous Chef
Rosemary's
08.2022 - 01.2024
Sous Chef
Bobo
11.2021 - 07.2022
Sous Chef
Atlantic Grill
04.2019 - 04.2020
Sous Chef
Blue Water Grill
05.2017 - 01.2019
Lead Line Cook / Assistant Sous Chef
Isabella's
07.2016 - 05.2017
Associate of Science - Culinary Arts
Hudson County College
Certificate - Organizational Dynamics
William Paterson University