Gregory Giancaterino

• Customize and execute menus specific to the principals dietary, nutritional and lifestyle requirements as well as estate staff and VIP guests.
• Coordinate with estate staff to ensure timeliness and efficiency
• Source high quality ingredients from farmers market and high end grocery stores
• Maintain and meticulously clean kitchen throughout the day and upon completion of the night.
• 
  

• 15+ years of experience in multi-regional Italian, Mexican and Asian cuisines
• Create custom menus based on clients dietary needs and preferences
• Curate high quality ingredients, educate clients the origins of what they are consuming and the process of food pairing
• Conducted engaging cooking lessons, enabling clients to master culinary techniques.
• Offer restaurant consulting on seasonal menus, staffing and kitchen oversight
• Coordinate with estate staff to ensure timeliness and efficiency

• Attend weekly meetings with doctors, nutritionist, physical therapists, nurses, caregivers and house manager to keep client at optimal health
• Customize and execute lunch and dinner specific to dietary, nutritional and lifestyle requirements for client, client's staff and VIP guests
• Stock and organize the house kitchen with fresh, high quality and locally sourced organic fruits, vegetables and pre-made meals

• Maintained quality in the preparation and presentation of dishes at multiple outlets including fish, grill, pasta, crude, and pantry.
• Supervised and trained all Line cooks
• Coordinated with the hot line food expediter to ensure that all items arrive on time
• Brainstormed with executive chef over menu items
• Create daily specials for both lunch and dinner
• Managed inventory and ordered fish, meat, dairy and produce on a daily basis.
• Managed culinary team in the absence of the Executive Sous Chef

• 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.

• Coordinated with Executive chef in conducting daily inventory and organizing restaurant, including creating prep list and cleaning procedures
• Contributed to the development of new menu items
• Maintained low food cost percentages
• Managed inventory and labor costs control(cut costs by 2k per month)
• Managed all staff and administered scheduling
• Oversaw construction of the resturant prior to opening.

• Curated menus for high net worth clients/families and their guests
• Sourced, organized and cooked using the freshest ingredients from local farmers markets and upscale grocers.
• Flexible on weekends and holidays for private dinner parties
• Organized on-location kitchens as necessary to prepare and cook required Dishes for private dinner parties.
• Gained exposure to international cuisine and cooking styles

Managed inventory and labor costs control

Cooked for parties of 40 to 450 persons

Coordinated with wedding planners to create and customize menus

And floor plans

Served as a roundsman working all stations

As food was expedited.