Ralph Gabriel
Enfield,CT
Summary
Experienced Executive Chef with a strong background in menu planning, recipe standardization, food safety, and team leadership. Skilled in kitchen scheduling, quality control, and training staff to support efficient daily production.
Overview
29
29
years of professional experience
Work History
Lead Cook
Mount Holyoke College
South Hadley, Massachusetts
10.2011 - 08.2026
- Executed recipes for resident dining and special event service, enhancing guest satisfaction.
- Monitored food quality, temperature, and presentation during meal periods to maintain high standards.
- Trained kitchen staff on food safety, sanitation, and portion control.
- Coordinated campus dining kitchen workflows and assigned daily prep tasks to ensure smooth operations.
Owned personalization Business
Myself
Enfield, Connecticut
12.2001 - 06.2010
- Created business plans, defined goals, and established service offerings to drive growth for self-owned company.
- Oversaw budgeting, invoicing, and expense tracking to maintain financial health of independent business activity.
- Coordinated client communication, scheduling, and service requests to enhance customer satisfaction in personal business.
- Owned and operated self-employed business services and daily operations.
Corporate Executive Chef
Kahunaville
New Castle, Delaware
01.1998 - 12.2001
- Developed seasonal menus for corporate dining programs and catered events.
- Standardized recipes across multi-unit kitchens and food service operations.
- Trained culinary staff on prep methods, sanitation, and presentation standards.
- Coordinated vendor orders, ingredient selection, and kitchen inventory controls.
- Reviewed food quality, portioning, and plating for client dining expectations.
- Enforced safety procedures and cleanliness standards in corporate kitchen environments.
- Managed menu planning with procurement, budgeting, and kitchen scheduling teams.
- Recruited and hired employees offering talent, experience and knowledge, bringing wealth of skills to an organization.
- Directed Kahunaville kitchen operations, menu planning, and culinary standards.
- Supervised chef teams across Kahunaville dining and banquet service.
- Trained culinary staff on prep methods, plating, and sanitation.
Education
Associate of Arts - Culinary Arts
Atlantic Cape Community College
Mays Landing, NJ05-1991
Skills
- Menu planning
- Recipe standardization
- Food safety
- Portion control
- Quality control
- Inventory control
- Catering management
- Supplier negotiation
- Catering coordination
- Staff scheduling
- Team leadership
- Effective communication
Timeline
Lead Cook
Mount Holyoke College
10.2011 - 08.2026
Owned personalization Business
Myself
12.2001 - 06.2010
Corporate Executive Chef
Kahunaville
01.1998 - 12.2001
Associate of Arts - Culinary Arts
Atlantic Cape Community College