Greg Boschetti
607 Prospect Street Methuen,MA
Summary
High-performing Chef offering 20 plus years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Hardworking and enthusiastic cook trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success.
Flexible Cook willing to work weekends, holidays and evenings. Comfortable working in fast-paced environments in team setting. Background in maintaining kitchen sanitation, preparing components of dishes and working within a team of cooks.
Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity.
Dedicated team player with punctual nature and open communication style dedicated to working hard.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
19
19
years of professional experience
Work History
Executive Chef
Menotomy Grill And Tavern
05.2018 - 09.2023
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
Executive Sous Chef
Menotomy Grill And Tavern
06.2013 - 04.2018
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Verified compliance in preparation of menu items and customer special requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Executive Chef
Temple Bar
03.2010 - 05.2013
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Monitored food production to verify quality and consistency.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed close relationships with suppliers to source best ingredients.
- Modified recipes to accommodate dietary restrictions and allergies.
Executive Sous Chef
Temple Bar
07.2007 - 05.2010
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Line Cook
Chez Henri
05.2004 - 07.2007
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Grilled meats and seafood to customer specifications.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Education
Associate of Arts - Culinary
Johnson & Wales University
Providence, RI05.2003
Bachelor of Arts - Psychology
University of Massachusetts - Boston
Boston, MA05.1996
Skills
- Food Preparation and Safety
- Kitchen Equipment Operation
- Equipment Maintenance
- Recipe Development
- Cost Control
- Inventory Control
- Coaching and Mentoring
- Servsafe Certification
- Attention to Detail
- Garnishing and Plating
- Catering and Events
- Restaurant Industry Trends Awareness
- Creative Thinking
Timeline
Executive Chef
Menotomy Grill And Tavern
05.2018 - 09.2023
Executive Sous Chef
Menotomy Grill And Tavern
06.2013 - 04.2018
Executive Chef
Temple Bar
03.2010 - 05.2013
Executive Sous Chef
Temple Bar
07.2007 - 05.2010
Line Cook
Chez Henri
05.2004 - 07.2007
Associate of Arts - Culinary
Johnson & Wales University
Bachelor of Arts - Psychology
University of Massachusetts - Boston
Similar Profiles
Gabriel RizzoGabriel Rizzo
Webmaster & Social Media Manager at Menotomy Grill & TavernWebmaster & Social Media Manager at Menotomy Grill & Tavern
Briana FallonBriana Fallon
Server / Food Runner at Menotomy Tavern & GrillServer / Food Runner at Menotomy Tavern & Grill
Kayla SowersKayla Sowers
Server at Doubledays Grill & TavernServer at Doubledays Grill & Tavern
Misty DeanMisty Dean
Laundry Attendant at Valley View VellaLaundry Attendant at Valley View Vella
Ta'Liyah VanterpoolTa'Liyah Vanterpool
Volunteer at HEF- Hillsborough Education FoundationVolunteer at HEF- Hillsborough Education Foundation