GORDON GREEN
Hazel Park,MI
Summary
Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Overview
6
6
years of professional experience
Work History
Chef De Tournant
Hometown Restaurant Group
Hazel Park, Michigan
02.2024 - Current
- Trained and supervised kitchen staff, ensuring quality standards are met.
- Performed assigned cooking tasks to float and relieve chefs throughout kitchen.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Managed final preparation of food and dishes, controlled and oversaw dishes before being served, reviewed and improved service processes and eliminated obstacles.
Commis
Uchi
Austin, TX
01.2023 - Current
- Prepared for and executed service on Pantry, Hearth, Tempura and Pastry stations.
- Collaboration with team designing new menu items and plating ideas.
Chef De Partie
Emmer & Rye
Austin, TX
01.2021 - 01.2023
- Managed Garde Manger, Plancha, Pasta and Wood Grill stations efficiently and successfully
- Created and executed new ideas for dishes on a daily basis
- Responsible for preparing sauces and accompaniments for dishes.
Chef De Partie
Fairmont Austin
Austin, TX
01.2018 - 01.2021
- Received, stored and prepared food for a dynamic Banquet menu
- Executed service for banquet events scaling from 3 guests to six thousand covers
- Visualized and built interactive action stations for events
- Prepared food and executed service for high volume hotel restaurants.
Education
High School Diploma -
Garza IHS
Austin, TX05-2013
Skills
- Adapting to seasonal and dynamic menu changes
- Detailed attention to flavor at all steps in the cooking process
- Collaboration with peers
- Understanding contemporary plating theory and its function in the guest's experience
- Experienced in cooking in restaurants, hotels and banquets
- Team Management
- Workflow Optimization
Goals
To achieve my goal of relocating to Michigan with my spouse and dogs. To find a kitchen team that resonates with my values of learning to lead and push my skills as a craftsman.
References
- Chris Campisi, Chef De Cuisine at Uchi, 1(732)4071103
- Steven Rodriguez, Chef De Cuisine at épicerie, 1(787)966-9052
- Richard Christiansen, Sous Chef at Lenoir, 1(469)774-9464
Languages
Spanish
Limited
Timeline
Chef De Tournant
Hometown Restaurant Group
02.2024 - Current
Commis
Uchi
01.2023 - Current
Chef De Partie
Emmer & Rye
01.2021 - 01.2023
Chef De Partie
Fairmont Austin
01.2018 - 01.2021
High School Diploma -
Garza IHS
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