Gregory Mosberger
St Louis,MO
Summary
Seasoned Chef/Owner at Gregory's Creative Cuisine, renowned for culinary expertise and adept kitchen management. Spearheaded menu development and food safety initiatives, significantly enhancing dining experiences. Excelled in multitasking and coordinating kitchen staff, ensuring seamless operations. Achieved sustainable practices by sourcing local ingredients, demonstrating a commitment to community and quality. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
49
49
years of professional experience
Work History
Chef / Owner
Gregory's Creative Cuisine
11.1989 - 05.2023
- Operated Off Premise Catering Company
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Placed orders to restock items before supplies ran out.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
- Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
- Monitored food production to verify quality and consistency.
- Participated in food tastings and taste tests.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Hot School Lunch 700 daily. 500 music concerts
Specialized in All Facets of Restaurant Work. Mgr
Richard Perry Restaurant / Hotel Majestic
03.1974 - 11.1989
- Cross-trained existing employees to maximize team agility and performance.
- Accomplished multiple tasks within established timeframes.
- Established team priorities, maintained schedules and monitored performance.
- Enhanced product quality by instituting rigorous quality control procedures, resulting in fewer customer complaints.
Education
High School Diploma -
St. Mary's High School
St . Louis MOSkills
- Recipe Development
- Food quality
- Menu development
- Kitchen equipment operation and maintenance
- Food safety and sanitation
- Recipes and menu planning
- Sauce preparation
- Kitchen Management
- Banquets and catering
- Culinary expertise
- Fine-dining expertise
- Knife Skills
- Ingredient Knowledge
- Food presentation
- Menu Planning
- BOH Operations
- Multitasking
- Coordinating Kitchen Staff
Timeline
Chef / Owner
Gregory's Creative Cuisine
11.1989 - 05.2023
Specialized in All Facets of Restaurant Work. Mgr
Richard Perry Restaurant / Hotel Majestic
03.1974 - 11.1989
High School Diploma -
St. Mary's High School
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