Gregory Horn

• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Managed opening and closing shift kitchen tasks.
• Ensured adherence to dietary restrictions like gluten-free or vegan options without compromising taste or presentation.
• Maintained food safety and sanitation standards.

• Assist the Exec. Sous Chef with preparation and execution of events.
• In charge of the training requirements for new and existing staff.
• Created diverse cuisines for special event, catering and tasting menus.
• I have worked my way up from starting out a line cook to supervisor, and to being promoted to Sous Chef
• Assist Exec. Chef in Scheduling, Payroll, and Food Cost Percentage
• Monthly Inventory and Spoilage
• Training and overseeing staff with food preparation to the Exec. Sous quality and standards
• Preparing dishes for guest with dietary and allergy issues

I worked with the company on an externship for about 4 months. I worked as a line cook at Port Orleans Resort. It was a food court, a restaurant and in the prep kitchen. Food court included burgers and prime rib sandwiches, homemade pizzas, and pie and milkshake shop.

In the restaurant section, I worked either salads and dessert or fried appetizers and soups. And for the prep area it included preparing bbq ribs, collard greens, french onion soup, and homemade crab cakes.

It was a great experience and helped in my development.