Summary
Overview
Work History
Education
Skills
Employment Objective
References
Timeline
Generic

Gregory Lokey

Houston,TX

Summary

Forward-thinking professional offering more than 15 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven team leadership skills.

Overview

15
15
years of professional experience

Work History

Freelance Chef/Contactor

Self-employeed
01.2010 - Current
  • Review the overview of the project with the contractor if needed.
  • Gained strong leadership skills by managing projects from start to finish.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Utilized culinary techniques to create visually appealing dishes.
  • All aspects of kitchen organization from deep cleaning, and equipment replacement schedules to staff training/re-training on food temps (cooking, cooling, serving), food storage and rotation, prep lists and daily par level implementation, portion control, quality standards, food loss/waste control. Promptly tasted all dishes for quality assurance.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Maintained well-organized mise en place to keep work consistent.
  • Spearheaded successful catering events, showcasing the restaurant''s signature dishes while maintaining impeccable standards of service.
  • Cooked memorable dishes that brought new customers into establishment.
  • Menu planning, reconstruction and development, C.O.G.S., and various computer apps and software
  • Catering/Banquets
  • Proved successful working within tight deadlines and a fast-paced environment.
  • Create and implement a game plan consistent with the type of event scheduled
  • Execute consistency in presentation, quality, flavor, as well as proper timing.

Chef de Cuisine

The L’Auberge Casino
04.2020 - 03.2024
  • Mentored kitchen staff to prepare each for demanding roles.
  • Created recipes and prepared advanced dishes.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
  • Implemented food cost and waste reduction initiatives to save money.
  • Mentored junior chefs in culinary techniques, fostering their growth and development within the team.

Chef de Cuisine

Emeril's Delmonico
04.2015 - 03.2020
  • All BOH procedures pertaining to the hot line.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Created recipes and prepared advanced dishes.

Banquet Chef (Contractual Events)

The Crown Plaza
10.2009 - 01.2020
  • Overseen BOH activities for both plated, and buffet style banquets of up to 1,500+ guests
  • Generated counts of all meals
  • Food allergies, special diets, children, and religious preferences were always accounted for.
  • Maintained kitchen equipment in optimal working condition and requested repairs when needed.
  • Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
  • Participated in food tastings and taste tests.
  • Coordinated efforts with other departments such as front-of-house staff or beverage managers to ensure seamless execution during events.

Assistant Kitchen Manager

Houston's, Hillstone Restaurant Group
01.2012 - 08.2015
  • Assisted in hiring and training new kitchen staff, fostering a positive team atmosphere for efficient productivity.
  • Implemented effective cross-training initiatives among staff members to improve overall versatility in fulfilling various roles as needed throughout service periods.
  • Participated in local culinary events showcasing restaurant''s offerings, helping increase visibility within the community and attract new clientele.
  • Identified team weak points and implemented corrective actions to resolve concerns.

Line Cook

Commanders Palace
03.2014 - 04.2015
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Developed innovative, creative menu items and recipes.

Education

Associate's degree in culinary arts -

Athens Technical College
07.2004

Skills

  • New Orleans Chef with 10 years of fine dining experience
  • Grilling Techniques
  • Goal Setting
  • Recipe creation
  • Food plating and presentation
  • BOH Operations
  • Kitchen Staff Management
  • Portion and cost control
  • Garnishing Techniques
  • Food safety and sanitation
  • Culinary Trends
  • Purchasing management
  • Problem-Solving

Employment Objective

To obtain a position in the culinary field with a company whose management team and staff both has a thriving goal for company success as well as personal growth.

References

  • Chef Gary, 225-421-9099
  • Chef Paul, 225-360-1008
  • Marquis Hampton, 225-361-0396
  • Mike Scott, 504-431-3839
  • Chef Antwain, 504-346-7977

Timeline

Chef de Cuisine

The L’Auberge Casino
04.2020 - 03.2024

Chef de Cuisine

Emeril's Delmonico
04.2015 - 03.2020

Line Cook

Commanders Palace
03.2014 - 04.2015

Assistant Kitchen Manager

Houston's, Hillstone Restaurant Group
01.2012 - 08.2015

Freelance Chef/Contactor

Self-employeed
01.2010 - Current

Banquet Chef (Contractual Events)

The Crown Plaza
10.2009 - 01.2020

Associate's degree in culinary arts -

Athens Technical College

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