Kyle B. Grayson
Philadelphia,PA
Summary
I'm a high-performing culinary professional with a solid background in many aspects if the industry. My expertise lies in creating innovative and delicious dishes, all while efficiently managing kitchen staff and inventory. I'm committed to maintaining the highest standards of food safety and sanitation, ensuring top-notch quality in every aspect of culinary operations.
Overview
17
17
years of professional experience
Work History
Event Chef
Garces catering
09.2022 - Current
- Oversight of events up to 1200 people
- Safeguarded company reputation by strictly adhering to local health department regulations during all stages of food handling and preparation process.
- Achieved seamless event execution by coordinating closely with event planners, vendors, and front-of-house staff.
- Attracted new clientele via engaging live-cooking demonstrations at trade shows, food festivals, and promotional events.
- Enabled smoother transitions between courses during multi-course events by effectively managing food plating and presentation timelines.
- Collaborated with other chefs to design seasonal menus, incorporating fresh ingredients for optimal taste and presentation.
Sous Chef
Wilder
01.2022 - 09.2022
- Opening Team of ambitious restaurant
- Creating systems of operation
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Collaborated with staff members to create meals for large banquets.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Monitored food and labor costs to verify budget targets were met.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Strengthened internal controls through regular review, update, and implementation of relevant policies and procedures for P&L management.
Sous Chef
El Vez
03.2019 - 12.2021
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for use.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Contributed to financial growth initiatives by partnering with stakeholders to implement innovative tactics designed to increase overall profitability.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Conducted regular audits of the facilities to maintain compliance with industry regulations and company policies, mitigating potential risks.
- Disciplined and dedicated to meeting high-quality standards.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Executive Sous Chef
Iron Hill Brewery
01.2018 - 03.2019
- Assure quality control, and minimize waste.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
Executive Chef/ Consultant
Old Greenwich Social Club
08.2016 - 01.2018
- Took direction to complete special design project based upon client needs.
- Initiated collaboration with external vendors, leading to cost-effective solutions for print needs.
- Served as an ongoing resource for clients answering questions addressing concerns and providing guidance whenever needed.
- Implemented effective inventory management systems, reducing food waste and lowering costs.
- Facilitated employee training sessions on topics such as food safety, customer service techniques, and conflict resolution strategies.
- Boosted client revenue by identifying opportunities for cost reduction and operational improvements.
- Established strong relationships with suppliers to negotiate favorable terms on high-quality ingredients at competitive prices.
- Assisted in recruitment efforts by developing job descriptions, interviewing candidates, and evaluating potential hires for fit within the organization''s culture.
- Collaborated with chefs to create new menu items that catered to evolving consumer tastes and preferences.
- Improved customer service policies to maximize satisfaction and build brand loyalty.
- Enhanced dining experience through evaluating service quality and suggesting staff training programs.
- Developed successful menu concepts with a focus on seasonal ingredients and local produce, resulting in repeat clientele.
- Designed special occasion menus that catered to diverse palates while adhering to specific budget constraints of clients.
- Assisted in the launch of new dining establishments by providing expert guidance on menu development, kitchen layout, and staff training programs.
- Utilized social media platforms to showcase culinary creations and engage with potential clients, expanding the business network.
- Streamlined kitchen operations for increased efficiency by implementing innovative preparation techniques and organizational systems.
- Curated unique wine pairings alongside signature dishes for an enhanced dining experience at private events or restaurants venues.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Executive Chef
Sons of Essex
10.2014 - 08.2016
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Strengthened internal controls through regular review, update, and implementation of relevant policies and procedures for P&L management.
- Improved revenue forecasting through rigorous analysis of market trends and sales data.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed close relationships with suppliers to source best ingredients.
- Participated in food tastings and taste tests.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
Chef de Partie
Fatty Crab
05.2011 - 09.2014
- Train, and help direct six cooks
- Focused on finesse in plating, and beverage pairing
- About 120 average covers
- Up To 400
- Maintain DOH A- Grade
- Maintained our NY times 2 Star rating
- Was able to assist at all other shops plus off site catering.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
Sous Chef
Union Trust Steakhouse
10.2010 - 05.2011
- Supported executive chef
- Managed back house operations Food-cost, inventory, etc
- Average $7 Million annually
- Managed multi level facility including 3 private banquet rooms 75-300 seats
- Managed buyouts onsite for 500- 2,000 guests
- Worked on the line as a tournant, from raw bar and pastry to sauté and broil.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
Chef De Partie
Rats Restaurant
06.2010 - 10.2010
- Worked veg and protein station
- Butchered Lamb, Pork, Beef
- Worked .action station during special events
- On site catering for up to 1000 guests, sometimes during dinner service.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Line cook intern
Washington Square
11.2007 - 04.2008
- Worked salad station as an intern
- Large prep skill acquisition
- Learned how to cut chives
- Learned intangibles I couldn't learn by school alone.
Education
No Degree - Culinary Arts
New England Culinary Institute At Essex
Essex Junction, VTMaster of Arts - Personal Growth
School Of Life
EverywhereSkills
- Ability to control chaos
- Knife work
- Recipe writing
- Awesome with a bo staff
- Ingredient Knowledge
- Sanitation Practices
- Menu Planning
- Cost Control
- Menu development
- Food Safety
- Strong Work Ethic
- Hospitality service expertise
- ServSafe Certification
Awards
I am my mothers favorite son.
References
- Alex Weiss, (929)241-7700
- Chef Robert Truitt, (484) 433-2835
- Chaz Brown, (856) 631-0822
Languages
English
Native or Bilingual
Spanish
Limited Working
French
Limited Working
Timeline
Event Chef
Garces catering
09.2022 - Current
Sous Chef
Wilder
01.2022 - 09.2022
Sous Chef
El Vez
03.2019 - 12.2021
Executive Sous Chef
Iron Hill Brewery
01.2018 - 03.2019
Executive Chef/ Consultant
Old Greenwich Social Club
08.2016 - 01.2018
Executive Chef
Sons of Essex
10.2014 - 08.2016
Chef de Partie
Fatty Crab
05.2011 - 09.2014
Sous Chef
Union Trust Steakhouse
10.2010 - 05.2011
Chef De Partie
Rats Restaurant
06.2010 - 10.2010
Line cook intern
Washington Square
11.2007 - 04.2008
No Degree - Culinary Arts
New England Culinary Institute At Essex
Master of Arts - Personal Growth
School Of Life
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