Gregory Schroer
Lowell,MA
Summary
Young, determined Chef with experience cooking in Southeast Asia. Focus on Thai cuisine. Looking to elevate techniques and kitchen operational skills in a high quality Thai kitchen.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Chef de Cuisine
Fuse Bistro
Westford, MA
01.2018 - Current
- Run the day to day operations of the kitchen
- Ensure sure the quality of the food is up to the owner's standards
- Keep a clean and organized kitchen
- Create specials and seasonal menu items / pricing of dishes
- Create and catalogue recipes
- Train all new kitchen employees
- Produce and meat ordering
- Manage inventory to ensure fresh product and limit waste
- Manage prep lists
- Build and maintain relationships with local farmers and producers
Consultant Chef
Metropolitan Group
Phnom Penh, Cambodia
05.2017 - 12.2017
- Oversaw kitchen operations of two restaurants (Metro Hassakan, Mara)
- Trained new and existing staff in cooking techniques, food handling and organization
- Sourced produce, meat and fish from local markets and businesses
- Created specials and cataloged recipes using local products
- Co-led the menu design for the re-branding of Mara Restaurant
- Produced weekly management reports and led staff meetings
- Budgeted food cost (lowered food cost from ~45% to ~35% at Metro Hassakan)
- Maintained a clean and organized work space
- Communicated and cooperated with staff members despite a language barrier
Stagiare
Le Broken Plate
Phnom Penh, Cambodia
07.2017 - 09.2017
- Learned fish fabrication and sushi techniques from an alumnus of Chef Antonio Park
- Worked alongside the Chef on the sushi bar
- Responsible for all sushi bar mise en place
- Sourced and used exclusively local, organic products
- Communicated and cooperated with staff members despite a language barrier
- Socialized and discussed menu items and ingredients with patrons dining at the sushi bar
Stagiare
LeDu
Bangkok, Thailand
04.2017 - 05.2017
- Learned modern Thai cuisine under Chef Thitid Tassanakajohn
- Took directions from cooks to prepare mise en place
- Participated in dinner services and occasional plating
- Learned about uniquely Thai ingredients in a fine dining setting
Sous Chef
The Stonehedge Hotel & Spa
Tyngsboro, MA
09.2015 - 02.2017
- Answered directly to the Executive Chef
- Oversaw kitchen operations in the absence of the Executive Chef
- Maintained a clean and organized work space
- Trained new and existing staff
- Executed weddings, banquets, brunch, breakfast, lunch and dinner services
- Collaborated with the Executive Chef to create menus for monthly wine and beer dinners
- Responsible for produce ordering
- Created specials and seasonal menu items
Education
Bachelor of Arts - History
University of Massachusetts Amherst
Amherst, MA2011
Skills
- Knowledge of Southeast Asian ingredients and techniques
- Problem solving under pressure
- Proficient knife skills
- Positive and professional attitude
- Organization and cleanliness
- Social intelligence
- Inventory management
- Multitasking
- Attention to detail
Certification
- ServSafe certification: Food Handling and Allergen
Timeline
Chef de Cuisine
Fuse Bistro
01.2018 - Current
Stagiare
Le Broken Plate
07.2017 - 09.2017
Consultant Chef
Metropolitan Group
05.2017 - 12.2017
Stagiare
LeDu
04.2017 - 05.2017
Sous Chef
The Stonehedge Hotel & Spa
09.2015 - 02.2017
Bachelor of Arts - History
University of Massachusetts Amherst