Greg Minkovitz
Methuen
Summary
Dynamic Executive Chef with a proven track record at Hedgehog General Store, enhancing customer satisfaction through innovative menu development and effective team leadership. Expert in cost control and food safety, I foster a collaborative kitchen environment while consistently delivering exceptional culinary experiences. Committed to quality and operational excellence.
Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Executive Chef
Hedgehog General Store
03.2025 - 06.2025
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Executive Sous Chef
Atlantic Hospitality
08.2023 - 03.2025
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented food cost and waste reduction initiatives to save money.
- Monitored food production to verify quality and consistency.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Sous Chef
NexDine
09.2021 - 08.2023
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Executive Sous Chef
Ripple on the Water
03.2021 - 08.2023
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Utilized culinary techniques to create visually appealing dishes.
- Assisted with menu development and planning.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
- Set up and broke down kitchen for service.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
Line Cook
Olive Garden
04.2022 - 08.2022
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Sous Chef
Wynn Resorts
06.2019 - 09.2021
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
Sous Chef
Hobbs Brook Management
06.2000 - 06.2019
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Significantly reduced preparation times by optimizing kitchen layout and equipment placement.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
- Evaluated food products to verify freshness and quality.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food production to verify quality and consistency.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
Education
Bachelor of Arts - Communications
Curry College
Milton, MA05-1996
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- Hospitality service expertise
- ServSafe certification
- Team leadership
- Inventory control
- Hiring, training, and development
- Kitchen management
- Safe food handling
- Operations management
- Kitchen operations oversight
- Food prep planning
- Vendor relationship management
- Catering and events
- Coaching and mentoring
- Staff training
- Food pairing
- Banquets and catering
- Inventory management
- Staff scheduling
- Dietary restrictions
- Food presentation
- Food plating and presentation
- Recipe creation
- Attention to detail
- Recruitment and onboarding
- Staff management
- Fine dining
- Menu supervision
- Food service safety training
- Allergy awareness
- Forecasting and planning
- Order management
- Waste reduction
- BOH operations
- Equipment maintenance
- Problem and complaint resolution
- Quality assurance
- Food spoilage prevention
- Food stock and supply management
- Vendor relations
- Recipe management
- Purchasing
- Staffing
- Menu pricing
Certification
serve safe, allergen awareness, choke safe and cpr certified
Timeline
Executive Chef
Hedgehog General Store
03.2025 - 06.2025
Executive Sous Chef
Atlantic Hospitality
08.2023 - 03.2025
Line Cook
Olive Garden
04.2022 - 08.2022
Sous Chef
NexDine
09.2021 - 08.2023
Executive Sous Chef
Ripple on the Water
03.2021 - 08.2023
Sous Chef
Wynn Resorts
06.2019 - 09.2021
Sous Chef
Hobbs Brook Management
06.2000 - 06.2019
Bachelor of Arts - Communications
Curry College
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