Greg Taylor

Managed purchasing and receiving operations. Oversaw all on-site and offsite catering events. Manage the daily operations of dining hall and coordinate with staff to ensure quality.

• Managed kitchen operations ensuring food safety and sanitation standards.
• Trained kitchen staff on culinary techniques and equipment usage.
• Implemented cost-control measures to optimize food production efficiency.
• Oversaw inventory management, reducing waste through improved practices.
• Led team in creating innovative dishes aligning with college events and themes.
• Ensured compliance with dietary restrictions and nutritional guidelines for diverse student population.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Placed orders to restock items before supplies ran out.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Created recipes and prepared advanced dishes.
• Maintained well-organized mise en place to keep work consistent.
• Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
• Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
• Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
• Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Utilized culinary techniques to create visually appealing dishes.
• Participated in food tastings and taste tests.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Coordinated with team members to prepare orders on time.
• Implemented food cost and waste reduction initiatives to save money.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Assisted with menu development and planning.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Monitored food production to verify quality and consistency.
• Orchestrated catering services for high-profile events, enhancing establishment's reputation for quality and versatility.
• Adapted quickly to industry trends and dietary innovations, ensuring menu remained relevant and appealing.
• Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
• Engaged with customers to gather feedback, using insights to refine dishes and service.
• Cultivated dynamic and supportive kitchen environment, fostering teamwork and effective communication among staff.
• Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
• Achieved recognition in renowned culinary publications, elevating restaurant's status and attracting wider clientele.
• Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.

• Prepared and cooked menu items according to specifications for consistency and quality.
• Collaborated with kitchen staff to streamline food preparation processes, enhancing efficiency.
• Maintained cleanliness and organization in workstations, ensuring compliance with health regulations.
• Assisted in inventory management, tracking ingredient usage to minimize waste.

• Operated and maintained printing presses to ensure high-quality production standards.
• Assisted in setup and adjustments of press equipment to optimize print runs.
• Monitored ink levels and made adjustments for color accuracy and consistency.
• Collaborated with team members to troubleshoot equipment issues promptly.

• Assisted with menu development and planning.
• Coordinated with team members to prepare orders on time.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Participated in food tastings and taste tests.
• Set up and broke down kitchen for service.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Disciplined and dedicated to meeting high-quality standards.
• Utilized culinary techniques to create visually appealing dishes.
• Rotated through all prep stations to learn different techniques.
• Maintained well-organized mise en place to keep work consistent.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Showcased creativity in plating design, enhancing visual appeal of dishes without compromising flavor profiles.
• Kept up-to-date on current culinary trends through research and networking within the local food scene.
• Operated fryer and cooked meats on grill.
• Assisted head chef in preparing and serving food.
• Contributed to increased guest satisfaction by consistently preparing dishes that met or exceeded expectations in taste and presentation.
• Upheld high customer service standards by addressing guest feedback and swiftly resolving any concerns or complaints.
• Showcased culinary skills during special events, catering to large groups while maintaining exceptional quality standards.
• Fostered a positive work atmosphere through enthusiasm, dedication, and a strong work ethic, leading to increased team morale.
• Developed strong multitasking abilities, managing multiple orders simultaneously while maintaining attention to detail.
• Expedited customer orders with prompt and accurate plate assembly, ensuring top-notch presentation standards.
• Maintained a safe and sanitary work environment by following strict food handling guidelines and regular cleaning schedules.
• Demonstrated versatility by efficiently working across various stations within the kitchen as needed.
• Ensured consistent high-quality dishes by adhering to standardized recipes and strict quality control measures.
• Ensured consistent presentation of dishes, adhering to restaurant standards for quality and aesthetics.

• Supervised kitchen staff, ensuring adherence to culinary standards and operational efficiency.
• Developed seasonal menus, incorporating local ingredients and innovative cooking techniques.
• Streamlined food preparation processes, enhancing service speed and quality control measures.
• Trained junior chefs in advanced cooking methods and food safety protocols.

• Oversaw daily kitchen operations, ensuring compliance with food safety standards.
• Monitored food quality and presentation to maintain high standards of service excellence.
• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.

• Led culinary team in developing innovative menu items, enhancing guest satisfaction and dining experiences.
• Streamlined kitchen operations to improve efficiency and reduce food waste across all service periods.
• Trained and mentored junior chefs on culinary techniques, fostering a collaborative kitchen environment.
• Implemented cost control measures, optimizing food purchasing and inventory management processes.

• Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Coordinated with suppliers to secure high-quality ingredients at competitive prices.
• Managed inventory levels, optimizing stock to minimize waste and ensure freshness.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Motivated staff to perform at peak efficiency and quality.
• Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.

Maintain the quality and service of Michlean Star Restaurant. 'The Willard Room' directly dealt with Chef de'Cuisine for plating and flavor profiles. Assisted worl renowned Chefs such as Patric O'Connell, Emeril Lagase, Susana Foo, Julia Childs, Bobby Flay and Marcella Hasan. Assisted in plating a State Dinner at the Clinton White house.