Gregory Clarke
Brooklyn,NY
Summary
Quality-driven culinary professional with 20+ years of food service experience. Passionate about food, highly knowledgeable about recipe development, focused on presentation and committed to producing exceptional menus. Keenly aware of trends and unique dietary needs. Extensive experience creating nutritionally balanced recipes and large batch recipe cooking. “Grab & Go”, QSR, meal delivery, corporate dining and private chef experience.
Overview
25
25
years of professional experience
Work History
Cook Supervisor
Department of Veteran Affairs
Queens, NY
04.2020 - Current
- Supervised and managed the kitchen staff in preparing, cooking, and presenting food.
- Monitored food quality control and safety standards to ensure compliance with health regulations.
- Coordinated the ordering of ingredients, supplies and equipment needed for daily operations.
- Trained new cooks on proper preparation techniques, recipes, and presentation of dishes.
- Developed menus in accordance with budget guidelines while ensuring high-quality dining experience for customers.
- Conducted regular meetings with kitchen staff to discuss menu changes, customer feedback and operational issues.
Sous Chef
Aramark
New York, NY
05.2003 - 04.2024
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Monitored inventory levels to ensure adequate supplies on hand.
- Contributed to the successful execution of catered events from start to finish.
- Performed weekly inspections of all equipment for safety compliance.
- Supervised cooks and other kitchen personnel during meal services.
Chef/Lead Kitchen Supervisor
Columbia University
New York, NY
06.2017 - 03.2020
- Ensured kitchen staff adhered to safety and sanitation regulations.
- Supervised and coordinated activities of cooks and other food preparation workers.
- Ordered supplies and equipment as needed.
- Developed menus, recipe standards, plate presentation guidelines, and portion control standards.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Prepared high-quality dishes according to established recipes.
Senior Executive Sous Chef
Embassy Suites
Deerfield Beach, FL
09.2015 - 08.2016
- Developed and implemented long-term strategic plans to ensure organizational growth and sustainability.
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
Research and Development Chef
Organic Avenue
New York, NY
07.2010 - 06.2015
- Developed new recipes and techniques for innovative food products.
- Conducted research on industry trends to develop creative culinary solutions.
- Evaluated existing recipes for potential improvement opportunities.
- Researched new ingredients to expand the range of available flavors and textures in dishes.
- Developed and maintained records documenting research and development activities, recipe formulation and yield data.
Production Chef
Fresh Diet
Brooklyn, NY
06.2008 - 05.2015
- Monitored food production to ensure that quality standards were met.
- Ordered ingredients as needed for daily operations.
- Communicated effectively with other chefs to coordinate meal production activities.
- Developed menus based on customer preferences or special dietary needs.
- Managed inventory levels by tracking orders and assessing supply needs.
- Determined portion sizes for individual servings based on standard recipes.
Food Operations Sergeant
USA Army
Fort Drum, NY
03.1999 - 08.2004
- Conducted daily inspections of all food storage areas, equipment, and personnel hygiene practices.
- Maintained records of food inventory, requisitions, and expenditures.
- Organized and supervised food service operations, including meal preparation and delivery to troops in the field.
- Trained personnel on safe food handling procedures and other related topics.
- Assisted in developing standard operating procedures for various tasks within the kitchen facility.
Education
Associate of Arts - Culinary Arts And Restaurant Management
The Art Institute of New York City
New York, NY09-2003
Skills
- Cooking techniques
- Team Supervision
- Menu Planning
- Recipe Development
- Food Preparation
- Inventory Management
CERTIFICATIONS
- • Food Protection Certificate, New York, 2005
Timeline
Cook Supervisor
Department of Veteran Affairs
04.2020 - Current
Chef/Lead Kitchen Supervisor
Columbia University
06.2017 - 03.2020
Senior Executive Sous Chef
Embassy Suites
09.2015 - 08.2016
Research and Development Chef
Organic Avenue
07.2010 - 06.2015
Production Chef
Fresh Diet
06.2008 - 05.2015
Sous Chef
Aramark
05.2003 - 04.2024
Food Operations Sergeant
USA Army
03.1999 - 08.2004
Associate of Arts - Culinary Arts And Restaurant Management
The Art Institute of New York City
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