Gregory Lewicki
Astoria,New York
Summary
Highly skilled culinary professional with experience in managing culinary teams, developing innovative menus, and ensuring top-quality dining experiences. Strengths include strong leadership skills, creativity in menu development, and proficiency in diverse cooking techniques. Noteworthy impact includes elevating, and maintaining restaurant reputation through culinary excellence and consistently meeting high standard of food safety and quality.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Chef De Cuisine
CRAFT
New York City, NY
04.2018 - Current
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Cultivated relationships with vendors to secure cost-effective ingredients for recipes.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Observed food safety and sanitation protocols
MIT Sous Chef
Bocuse Restaurant Culinary Institute of America
Hyde Park, NY
11.2015 - 03.2017
- Trained new hires in proper cooking techniques and recipes.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Demonstrated strong problem-solving skills, resolving issues efficiently and effectively.
Lead Line Cook
Craftbar
New York, NY
08.2014 - 02.2017
Education
BBA - Food Business Management
Culinary Institute of America
Hyde Park, NY04-2018
Associate of Arts - Culinary Arts
Culinary Institute of America
Hyde Park, NY11-2015
Skills
- Menu planning and recipe development
- Food safety and sanitation
- Inventory management and cost control
- Staff training and problem solving
- Vendor relationship management
- Quality assurance and time management
- Recordkeeping and documentation
- High-volume production
- Kitchen equipment operation and maintenance
- Analytical skills
Certification
NYC Health: Qualifying Certificate in Food Protection
Timeline
Chef De Cuisine
CRAFT
04.2018 - Current
MIT Sous Chef
Bocuse Restaurant Culinary Institute of America
11.2015 - 03.2017
Lead Line Cook
Craftbar
08.2014 - 02.2017
BBA - Food Business Management
Culinary Institute of America
Associate of Arts - Culinary Arts
Culinary Institute of America
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