Gregg Curran

Prepared beautiful, high quality, from scratch breakfast and lunch meals for clients and staff.

• Created delicious and nutritious breakfast and lunch items for 100 bed facility.
• Maintained immaculate work area.
• All soups and sauces handcrafted utilizing left over items to full possibilities for cost effectiveness.
• Received all stock and food items. Individually checked for quality and put away.
• Plated and served all clients and staff.
• Always carefully practiced proper food handling thru ServSafe guidelines.

Prepared beautiful, high quality breakfast and lunch meals for clients and staff. Monitored cooks and dishwasher performance to streamline processes and increase team efficiency.

• Created all scratch menu items including soups and entrees
• Worked with other team members to monitor food safety and proper quantities to prevent waste.
• Delegated jobs within kitchen depending on employee skill and offering training of culinary techniques.
• Streamlined kitchen operations by creating more accurate standardized recipe files and product rotation systems.
• Always carefully practiced proper food handling thru ServSafe guidelines.

Prepared beautiful, high quality breakfast and lunch meals for sisters and staff. Monitored cooks and dishwasher performance to streamline processes and increase team efficiency.

• Created all scratch menu items including soups and entrees
• Supervised line cooks to monitor food safety and proper quantities to prevent waste
• Delegated jobs within kitchen depending on employee skill and offering training of culinary techniques
• Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation systems.
• Always carefully practiced proper food handling thru ServSafe guidelines
• Work area always kept immaculate
• Designed high-quality menu items using in-season ingredients, reducing overall costs 20%.

• Prepared pallets of boxes for easy transportation between customer and storage locations.
• Loaded package containers onto forklifts and transported into packaging areas.
• Handled inventory control and cycle counting procedures.
• Documented warehouse stock each shift and reported inventory totals to Operations Manager

• Prepared gorgeous upscale made from scratch breakfast and lunch menu items including soups and daily specials, also helped with banquet and special club functions. Monitored line processes to maintain consistency in quality, quantity and presentation.
• Practiced safe food methods, including ServSafe and Kentucky food handling methods to avoid disease and prevent food poisoning.
• Collaborated with Head Chef to create exciting, fun menu options for banquets and special events.
• Always kept station stocked and clean
• Created beautiful vegetable and fruit displays for club functions
• Obtained fresh ingredients from local farms, including tomatoes and fresh herbs, effectively slashing grocery costs by 30%.

• Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
• Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare fresh menu items.
• Maintained kitchen equipment in optimal working condition and requested repairs when needed.
• Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
• Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety as per ServSafe guidelines
• Wrote, maintained and updated banquet menu specifications, recipes and production forecasts.
• Practiced safe work habits at all times to avoid possible injury to self or other employees.
• Managed production by adhering to preparation, plating and presentation standards and following safety regulations to deliver top quality food.
• Ordered food and supplies used to prepare meals for club functions
• Mentored more than 4 kitchen staff at all levels to prepare each for demanding roles.

• Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
• Created recipes and prepared advanced dishes.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Developed and cooked exciting, memorable dishes that brought new customers into establishment.
• Mentored more than 7 kitchen staff at all levels to prepare each for demanding roles.
• 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.
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Maintained highest food handling procedures thru ServSafe guidelines

Designed high end gourmet menu's for weddings and other special events.

• Forecasted supply needs and estimated costs.
• Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Supervised and enhanced work of 12 person team producing more than 1000 meals per week
• 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.
• Properly handled and stored food to eliminate illness and prevent cross-contamination thru ServSafe guidelines
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Generated employee schedules, work assignments and determined appropriate compensation rates.
• Arranged for kitchen equipment maintenance and repair when needed.
• Created a Master Cleaning Scheduled

• Grade Manage and artistic display work on club functions including ice carvings. Over see other cooks and sauteed of lunch and dinner gourmet menu items
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Acted as head chef when required to maintain continuity of service and quality.
• Supervised and enhanced work of 8 person team producing more than 250 plates per day.
• Maintained highest sanitary standards of handling food production thru ServSafe guidelines
• Maintained well-organized mise en place to keep work efficient and consistent.
• Cultivated positive relationships with vendors to source best ingredients at best prices.
• Created beautiful cheese, fruit, and vegetable displays for club functions
• Monitored cooks cleaning schedules

• Sauteed and seasoned meats, pastas and vegetables of very gourmet menu items. Acting Saucier making all soups, sauces, stocks from scratch.
• Set up and maintained saute station to facilitate kitchen operations.
• Liaised with sous chef throughout shift to obtain food prep and kitchen management instructions.
• Notified kitchen manager of shortages to maintain inventory.
• Performed thorough quality checks of food plating and presentation.
• Covered, dated, rotated and properly stored food items to preserve quality and freshness.
• Adhered to safety procedures for operating and cleaning kitchen tools and machinery to avoid injury.
• Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination, and always adhering to ServSafe guidelines of food handling

• Broiled all fresh cut meats, chops and steaks. Prepared gourmet starch and vegetables daily.
• Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
• Restocked broiled station and ingredient items to maintain optimal kitchen efficiency.
• Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
• Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
• Maintained energy and enthusiasm in fast-paced environment.
• Always kept station beautifully clean
• Practiced proper safe food handling procedures