GREGORY HOLDEN
Las Vegas
Summary
Accomplished Regional Executive Chef with a proven track record at Frontier Management, enhancing operational performance through expert team training and development (soft skill) and rigorous inventory management (hard skill). Spearheaded initiatives that significantly improved guest satisfaction and food quality, demonstrating a keen ability for hospitality service expertise and leadership.
Overview
30
30
years of professional experience
Work History
Regional Executive Chef
Frontier Management
10.2023 - Current
- Developed team members through appropriate training, coaching and mentoring to build foundation for strong operational performance
- Attended appropriate guest food service committee meetings, monitoring guest attitude and food preference surveys to identify possible areas of improvement
- Followed portion control standards in preparing meals to avoid over-serving and keep costs per plate at predetermined levels
- Purchased food and supplies from authorized vendors to meet cycle menu requirements
- Maintained weekly operating report to analyze performance to budget and keep operations expenses on track with budget projections
- Performed daily audits of all regular duties and processes to optimize financial and operational performance
- Created food service personnel work schedules, keeping shifts properly staffed
- Managed food and supply inventory to keep adequate levels and reduce waste. Rotated products using FIFO principles and maintained safe storage practices to avoid spoilage
- Retained detailed records of hours worked by employees for bookkeeping purposes
- Trained and mentored food service works to achieve maximum team quality and efficiency
- Coordinated workflows to optimize kitchen performance and delegated tasks in alignment with staff skills
- Interviewed job applicants, processed new hire paperwork and provided on-the-job training
- Oversaw kitchen to enforce safe and sanitary practices, check portion control and assess meal presentation
- Provided guidance on culinary trends and best practices for regional outlets
- Coordinated with other departments such as purchasing, accounting, human resources.
Executive Chef
Crescent Hotels & Resorts/Springhills Suites by Marriott Las Vegas Convention Center
08.2022 - 10.2023
- In charge of hiring, training, and managing all kitchen staff, as well as employee development, disciplinary action, and performance reviews
- Was in charge of overseeing and controlling overhead and production costs, as well as profit and loss
- Kept track of line processes to ensure quality, quantity, and presentation were all consistent
- Helped clients plan corporate events, social, gourmet dinners
- Assist Sous Chef in the creation or revision of menus and selections
- Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity
- Kept accurate business files, stayed on top of current operations, and met changing needs efficiently
- Kept track of business volume forecasts and adjusted manpower, productivity, and costs as needed
- Kept kitchen equipment in good working order and requested repairs when necessary
Executive Chef
Embassy Suites by Hilton Convention Center Las Vegas
02.2022 - 08.2022
- Was in charge of hiring, training, and managing all kitchen staff, as well as employee development, disciplinary action, and performance reviews
- Was in charge of overseeing and controlling overhead and production costs, as well as profit and loss
- Kept track of line processes to ensure quality, quantity, and presentation were all consistent
- Helped clients plan corporate events, social galas, and gourmet dinners
- Assisted Food&Beverage Director in the creation or revision of menus and selections
- Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity
Executive Chef
P.F. Chang's
09.2018 - 01.2022
- In charge of scheduling, inventory management, and supply ordering to ensure a fully stocked kitchen
- Handled and stored food properly to avoid illness and cross-contamination
- Was in charge of hiring, training, and managing all kitchen staff, as well as employee development, disciplinary action, and performance reviews
- Was in charge of overseeing and controlling overhead and production costs, as well as profit and loss
Regional Banquet Chef
Shriners Silver Garden Events Center
11.2015 - 08.2018
- Kept track of business volume forecasts and adjusted manpower, productivity, and costs as needed
- Kept kitchen equipment in good working order and requested repairs when necessary
- Managed production by adhering to preparation, plating, and presentation standards, as well as following safety regulations to deliver top-quality food
- Created employee schedules and work assignments, as well as determining appropriate pay rates
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Created recipes and menus using my knowledge of market demand and culinary trends
- Handled and stored food properly to avoid illness and cross-contamination
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations
- Maintained high food quality standards by inspecting delivery contents to ensure product quality and quantity
Executive Chef
Fleming's Prime Steakhouse & Wine Bar
09.2010 - 11.2015
- I'm preparing fresh food in a high-volume setting
- Presented the plates in a pleasing manner in accordance with restaurant standards
- Acted as head chef to ensure that service and quality were maintained when necessary
- Make sure that the portions are correct and that the food is presented in a pleasing manner
- Planned and directed food preparation in a fast-paced environment
- Plate each dish with attractive flair to meet strict restaurant standards and maintain a stellar business reputation
- Created and updated staff schedules and assignments to ensure that peak times were covered
- I'm assisting the Executive Chef in selecting and training new employees
Personal Chef
Tasting Spoon Catering
06.2001 - 11.2009
- Kept up with market trends in order to determine the best prices for goods and services and to seize new opportunities
- Established, enforced, and optimized internal policies to maintain efficiency and responsiveness to demands
- Grew catering business from ground up, including developing business plans, hiring all staff and obtaining initial investments
- Developed and managed vendor and supplier relationships
- Devised, implemented, and tracked promotional strategies to increase long-term business success by maximizing sales and profits
- Kept accurate business files, stayed on top of current operations, and met changing needs efficiently
Chef & Proprietor
03.1995 - 05.2003
- Worked closely with clients to develop custom meal plans tailored to their individual tastes.
- Ensured compliance with all relevant health codes and regulations in the kitchen environment.
- Maintained an organized workspace throughout daily operations for efficient production flow.
- Demonstrated expertise in creating healthy dishes while maintaining flavor profiles.
- Provided nutritional guidance through education about the benefits of different foods.
- Managed inventory of fresh ingredients, ensuring quality control standards were met.
- Maintained high standards of food safety by adhering to all sanitation regulations.
Education
Associate of Science - Culinary Arts
Auguste Escoffier School Of Culinary Arts
CO01.2021
Associate of Science - Business Management
Colorado Technical University
CO01.2018
Skills
- Employee training and development
- Inventory management
- International cuisine
- Recipes and menu planning
- Hospitality service expertise
- Team Leadership
<Enter your own>
Title: EXECUTIVE CHEF
Timeline
Regional Executive Chef
Frontier Management
10.2023 - Current
Executive Chef
Crescent Hotels & Resorts/Springhills Suites by Marriott Las Vegas Convention Center
08.2022 - 10.2023
Executive Chef
Embassy Suites by Hilton Convention Center Las Vegas
02.2022 - 08.2022
Executive Chef
P.F. Chang's
09.2018 - 01.2022
Regional Banquet Chef
Shriners Silver Garden Events Center
11.2015 - 08.2018
Executive Chef
Fleming's Prime Steakhouse & Wine Bar
09.2010 - 11.2015
Personal Chef
Tasting Spoon Catering
06.2001 - 11.2009
Chef & Proprietor
03.1995 - 05.2003
Associate of Science - Culinary Arts
Auguste Escoffier School Of Culinary Arts
Associate of Science - Business Management
Colorado Technical University
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