Greg Nagy
Chicago,IL
Summary
Dynamic culinary professional with extensive experience at Hyde Park Hospitality, excelling in menu development and team coordination. Recognized for enhancing kitchen productivity and minimizing food waste. Highly motivated with strong attention to detail, committed to maintaining food safety standards and delivering exceptional dining experiences.
Overview
10
10
years of professional experience
Work History
Line Cook
Hyde Park Hospitality
02.2020 - Current
- Assisted in meal preparation for a corporate dining hall serving up to 500 guests a day
- Prepared and cooked high-quality dishes in fast-paced kitchen environment.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Worked with chefs to help create menus for multiple stations and services utilizing leftover product to minimize food waste
- Worked multiple stations and services at request of management
- Earned multiple employee of the month certificates for work performance and team oriented attitude
Sous Chef
Clever Rabbit Market
08.2019 - 01.2020
- Sous Chef in a corporate dining hall servicing 300 people a day
- Supervised kitchen operations to ensure adherence to quality and safety standards.
- Trained and mentored kitchen staff, improving team efficiency.
- Placed food orders and managed inventory, minimizing food waste
- Implemented cleaning procedures, improving conditions in the kitchen and dish areas to improve workplace sanitations.
- Increased kitchen productivity by reorganizing kitchen supplies and team communication while delegating tasks appropriately within the team
Sous Chef
Clever Rabbit
10.2017 - 08.2019
- Casual dining restaurant serving happy hour, dinner, and weekend brunch services.
- My main responsibility here was to write menus and run service for happy hour and weekend brunch while assisting executive chef in daily preparations for dinner service.
- Supervised kitchen operations to ensure adherence to quality and safety standards.
- Developed and implemented seasonal menu items for brunch and happy hour services.
- Served as part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set.
- Significantly reduced preparation times by optimizing kitchen layout and equipment placement.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Modified recipes to accommodate dietary restrictions and allergies.
Prep Cook
Longman & Eagle
06.2016 - 08.2017
- Michelin star restaurant servicing up to 300 covers on weekends
- Prepared ingredients for brunch and dinner service
- Received and organized daily food deliveries
- Organized and prepared staff meals on weekends
- Developed my skills as a professional cook, learning different techniques and cooking methods.
Education
High School Diploma -
Lake Central
Saint John, IN06-2009
Skills
- Time management
- Attention to detail
- Highly motivated
- Cleaning and organization
- Customer service
- Problem-solving
- Food safety knowledge
- Team coordination
- Server communication
- Inventory management
- Crew training
- Menu development
Timeline
Line Cook
Hyde Park Hospitality
02.2020 - Current
Sous Chef
Clever Rabbit Market
08.2019 - 01.2020
Sous Chef
Clever Rabbit
10.2017 - 08.2019
Prep Cook
Longman & Eagle
06.2016 - 08.2017
High School Diploma -
Lake Central