Summary
Overview
Work History
Education
Skills
Additional Information
Certification
Timeline
Generic

Gordon Begley

Riverview,FL

Summary

Well-organized Chef with proven aptitude to support menu development and staff coordination. Well-attuned to trends in culinary arts to deliver creative and delicious menu items. Promoted positive guest experiences with well-organized approaches and strong multitasking abilities. Detail-oriented Chef focused on balancing creativity and taste against budget and scheduling requirements. Manages teams skillfully to consistently execute exceptional events for private and corporate customers. Excels at overseeing teams, inventory and quality control. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.

Overview

11
11
years of professional experience
1
1
Certification

Work History

Executive Sous Chef

Hilton Clearwater Beach
Clearwater Beach, FL
09.2023 - Current
  • Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
  • Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
  • Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
  • Monitored food costs on a weekly basis to maintain target profit margins.
  • Trained new employees in food safety and sanitation regulations.
  • Performed quality assurance checks on all finished products before they left the kitchen area.
  • Ordered food supplies, maintained inventory, and managed budgeting of resources.
  • Maintained accurate records of invoices related to food purchases for accounting purposes.
  • Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
  • Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
  • Created cost-effective menus that increased customer satisfaction and profitability.
  • Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
  • Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
  • Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
  • Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
  • Performed financial analysis and recommended effective methods to cut costs.

Banquet Chef

Innisbrook Resort
Wesley Chapel, FL
12.2022 - Current
  • Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
  • Designed custom private function and banquet packages for business dinners, sales presentations, club meetings, weddings and charity events.
  • Stored raw foods and prepared items according to proper safe handling requirements and health code standards.
  • Completed purchase orders to requisition food and equipment for upcoming events.
  • Worked with chef to complete dishes on schedule and in line with exacting presentation and taste standards.
  • Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
  • Stocked supplies to maintain sufficient levels of food products and placed orders for low running inventory.
  • Prepared meals with up to 5 courses for events with 1200+ guests.
  • Planned event courses to orchestrate proper set up of banquet room.
  • Maintained strict standards for portion sizes and inventory management to consistently meet budget targets.

Chef de cuisine

Tradewinds Island Resorts
Saint Petersburg, FL
04.2020 - 01.2023
  • Tournant and Chef de Cuisine for 6 restaurants and banquets kitchen
  • Ranging from large volume quick service bar and grill to fine dining
  • Managed purchasing for 6 outlets
  • Developing menu for new restaurants
  • Maintaining low food cost and PSL
  • Training staff of 30+ Cooks

Sous Chef

Dempsey, s, Saddlebrook Resort
Wesley Chapel, FL
12.2019 - 02.2021
  • Directly managed, trained and developed 20+ employees
  • Responsible for creating, developing and implementing new menu at TD's Sports Bar
  • Oversee food preparation and production, ensuring food safety procedures are adhered to
  • Banquet Lead

JW Marriott Tampa Water Street
Tampa, FL
10.2016 - 02.2019
  • Leading banquet cooks in plate up events as large as 1400 guest
  • Created small plates for VIP events
  • Built repour with convention/ event guest and catered to their needs

Pastry Supervisor

Saddlebrook Resort
Wesley Chapel, FL
09.2013 - 10.2016
  • Prepared a variety of bread, sauces, garnishes and pastries on daily basis needed for service
  • Assisted in creating wedding cake designs with Pastry Chef
  • Created seasonally inspired pastry desserts for Holiday Buffets
  • Executed creatively displayed dessert stations

Education

Associate of Arts - Culinary

Le Cordon Bleu College of Culinary Arts
01.2013

Business Management

USF
Tampa, FL
05-2008

Skills

  • Banquet Experience
  • Cooking
  • Culinary Experience
  • Food Preparation
  • Food Safety
  • Kitchen Management Experience
  • Supervising Experience
  • Time Management
  • Restaurant Experience
  • Profit & Loss
  • Catering
  • POS
  • Food Production
  • Hotel experience
  • Team Leadership
  • Team Collaboration
  • Inventory Management
  • Order Management
  • Safe Food Handling
  • Quality Control and Oversight
  • Instruction and Delegation
  • Price Negotiation
  • Purchasing Equipment
  • Current in Culinary Trends
  • Quality Assessment
  • Customer Service
  • Scheduling Equipment Repairs
  • BOH Operations
  • Production Scheduling
  • Staff Recruiting and Hiring

Additional Information

  • Willing to relocate: Anywhere

Certification

  • ServSafe Manager Certificate

Timeline

Executive Sous Chef

Hilton Clearwater Beach
09.2023 - Current

Banquet Chef

Innisbrook Resort
12.2022 - Current

Chef de cuisine

Tradewinds Island Resorts
04.2020 - 01.2023

Sous Chef

Dempsey, s, Saddlebrook Resort
12.2019 - 02.2021

JW Marriott Tampa Water Street
10.2016 - 02.2019

Pastry Supervisor

Saddlebrook Resort
09.2013 - 10.2016

Associate of Arts - Culinary

Le Cordon Bleu College of Culinary Arts

Business Management

USF

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Gordon Begley