Reginald Green
Bayonne,NJ
Summary
Dynamic Executive Chef with a proven track record at Sage Fine Dining, excelling in menu development and inventory management. Renowned for enhancing customer satisfaction through culinary expertise and effective team collaboration. Committed to operational efficiency and maintaining high food safety standards, fostering a culture of excellence and innovation in the kitchen.
Motivated professional dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.
Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards.
Expert professional experienced at overseeing and handling several of kitchen staff. Skilled at managing and guiding multiple simultaneous meal prep tasks. Diversely knowledgeable on all aspects of commercial kitchen operations.
Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
34
34
years of professional experience
1
1
Certification
Work History
Executive Chef /Kosher Supervisor
Sage Fine Dining Restaurant
Oakhurst, New Jersey
01.2019 - 09.2020
- Implemented and maintained excellent service to achieve guest satisfaction.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Supervised food preparation staff to deliver high-quality results.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Prepared workstations with ingredients and tools to increase efficiency.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Coordinated with front-of-house staff regarding reservations and table management.
- Trained kitchen workers on culinary techniques.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Monitored quality, presentation and quantities of plated food across line.
Co-owner/Executive Chef Manager
R & T's Cafe and Deli Restaurant
Louisville, KY
01.2017 - 12.2018
- Appraised inventory levels on frequent basis, ordering new merchandise to keep quantities well-stocked.
- Monitored progress by establishing plans, budgets and measuring results.
- Resolved any customer complaints or issues quickly in order to maintain positive relationships.
- Developed clear mission, vision and culture for company as foundation for growth, branding and development of employee culture.
- Implemented process improvements to increase efficiency, reduce costs, and improve service quality.
- Developed and implemented marketing strategies to attract new customers.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Ensured that all safety protocols were followed at all times within the workplace.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Monitored expenses closely to stay within allocated budgets for each project and initiative.
- Provided leadership and guidance to employees while fostering a collaborative environment.
- Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.
- Followed health codes regulations when handling food products or preparing food samples for customers.
- Followed health safety guidelines while preparing food items for customers.
- Assist in preparing food items for service such as salad dressings, sauces.
- Adhered to health codes while preparing food items.
- Assisted in preparing food items such as sandwiches, wraps, salads. according to recipes or customer requests.
- Trained new employees on proper sanitation techniques while preparing food items for banquets.
- Provided assistance when needed in order processing, expediting orders or preparing food items.
- Assisted in preparing food items such as sandwiches, salads, desserts, as needed.
Restaurants Produce Delivery Driver
Creation Gardens
Louisville, KY
01.2015 - 11.2017
- Utilized GPS and maps for efficient route planning.
- Responded efficiently to emergency situations such as traffic accidents or detours.
- Worked collaboratively with other drivers to coordinate routes and ensure on-time deliveries.
- Communicated frequently with dispatch to relay route changes and delays impacting customer delivery timetables.
- Wrote receipts for loads picked up and collected payment for goods delivered and for delivery charges.
- Checked shipping papers to determine nature of load and presence of hazardous materials.
- Delivered produce to customers in a timely manner.
- Maintained records of deliveries and pickup orders.
- Contacted customers prior to delivery to coordinate delivery times.
- Notified customers of delays to decrease calls to support.
- Checked loads against shipping papers to verify contents and identify special handling requirements.
- Performed daily vehicle inspections and maintained cleanliness of truck interior and exterior.
- Filed vehicle logs, cargo records or billing statements according to company regulations.
- Used GPS navigation system to locate addresses quickly and accurately.
- Handled merchandise in accordance with product handling standards.
- Transported and safely delivered items to prevent damage or loss.
Breakfast Cook / Food Preparation Cook
Panera Bread
Louisville, KY
02.2014 - 03.2015
- Ensured quality control standards were met throughout meal preparation process.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Collaborated with other cooks to ensure that orders were prepared quickly yet accurately.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Ensured proper storage of food items at appropriate temperatures.
- Prepared and cooked breakfast foods such as eggs, bacon, pancakes, French toast, omelets, waffles and other items according to recipes.
- Executed proper techniques when preparing menu item ingredients.
Chef/ Banquets/ Prep Cook Trainer
Marriott International Hotel
Louisville , KY
07.2010 - 12.2013
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Distributed food to service staff for prompt delivery to customers.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Trained kitchen workers on culinary techniques.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Exercised portion control for items served, eliminating waste.
- Trained new chefs on proper cooking techniques and menu items.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Monitored temperatures of prepared food and cold-storage areas.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared workstations with ingredients and tools to increase efficiency.
- Prepared high-quality dishes according to established recipes.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Monitored quality, presentation and quantities of plated food across line.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
Chef / Baker / Lead Line Cook
Norton Healthcare Hospital
Louisville, Nebraska
01.2006 - 06.2010
- Replenished food items from inventory and rotated ingredients.
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
- Ordered supplies as needed for the kitchen.
- Prepared a wide range of dishes according to menu specifications and chef instructions.
- Performed basic administrative duties such as inventory management, ordering supplies.
- Received and stored food and supplies.
- Prepared and served meals by reviewing recipes and combining and cooking ingredients.
- Requested supplies and equipment orders, explaining needs to managers.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Enforced proper sanitation practices to prevent spoiling or contamination of foods.
- Adhered to food safety standards when storing and preparing foods.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Set up work stations prior to opening to minimize prep time.
- Checked completed orders for correct quantity and quality.
- Made meals in accordance with company standards and requirements.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Took inventory counts before and after shifts to complete food inventory or storage sheets.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Prepared variety of foods according to exact instructions and recipe specifications.
Co-owner/ Executive Chef /Manager of Operations
Cheaper Eaters BBQ Restaurant
Louisville, KY
01.2003 - 12.2005
- Created effective business plans to focus strategic decisions on long-term objectives.
- Developed and implemented strategies to increase customer satisfaction and loyalty.
- Formed and sustained strategic relationships with clients.
- Coordinated and directed activities of businesses or departments concerning production, pricing and sales.
- Identified new opportunities for growth, expansion, and diversification.
- Prepared weekly schedules to verify proper floor coverage within fiscal guidelines.
- Reviewed legal documents related to business operations.
- Ensured compliance with local, state, and federal regulations.
- Developed and implemented successful sales strategies to meet business goals.
- Garnished and arranged dishes into creative presentations.
- Set up and performed initial prep work for soups, sauces and salads.
- Trained new employees in proper methods of food preparation and presentation.
- Managed portion control using correct utensils during preparation and plating.
- Developed menus based on customer feedback or current trends in BBQ cuisine.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
- Prepared a variety of meats, vegetables, sauces and other items for barbecuing according to recipes.
- Placed orders for supplies and food inventory items with vendors to restock pantry and refrigerator.
- Adhered to regulatory standards regarding safe and sanitary food prep.
Chef / Baker / Lead Line Cook
Norton Pavilion Hospital
Louisville , KY
01.2000 - 12.2003
- Documented employee performance reviews in order to assess progress towards goals set out in training plans.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Checked quality of food products to meet high standards.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Supervised team members during meal service to ensure accuracy of orders.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Observed food safety and sanitation protocols to reduce germ spread.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Monitored quality, presentation and quantities of plated food across line.
- Exercised portion control for items served, eliminating waste.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Trained kitchen workers on culinary techniques.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Stored foods correctly using correct storage containers and labelling systems.
Assistant Sous Chef
Harborside Financial Center
Jersey City, NJ
06.1995 - 11.2000
- Negotiated contracts with suppliers to secure competitive prices for ingredients.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Checked ingredients for freshness prior to use.
- Participated in menu planning meetings with other chefs.
- Conducted daily line-up meetings with kitchen staff to review specials, upcoming events.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Troubleshot problems related to kitchen operations.
- Monitored food products, driving quality, freshness and integrity.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Resolved customer complaints in a professional manner.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Checked quality of food products to meet high standards.
- Prepared workstations with ingredients and tools to increase efficiency.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Assisted the Sous Chef in preparing and presenting high-quality dishes to customers.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Performed quality control checks throughout the day to ensure that all dishes meet high standards of taste and presentation.
Short Order Grill Cook/Food Prep Cook/Banquet Cook
University of Saint Peters College
Jersey City, New Jersey
09.1990 - 05.1995
- Checked quality of food products to meet high standards.
- Inspected equipment daily for cleanliness and functionality prior to use.
- Assisted in preparation of menu items ranging from burgers to sandwiches.
- Assisted in restocking kitchen supplies when necessary.
- Kept work area clean at all times by sweeping floors, wiping down counters, tables with sanitizer solution and washing dishes, utensils properly after each shift.
- Grilled various cuts of meat and seafood items to meet customer specifications and food handling standards.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
- Distributed prepared food to servers.
- Organized delivery services for catering events as requested.
- Garnished and arranged plated meals.
- Ensured all food was cooked to the correct temperature as per health code regulations.
- Made sure that all orders were filled in an accurate and timely manner.
Lead Cook/ Banquet Cook/ Retail Assistant Manager
Woods Dinning Services, Corporation
Jersey City, NJ
03.1987 - 08.1990
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Developed and executed menu items, maintaining consistency with restaurant's culinary standards.
- Supervised staff in daily kitchen duties, including prepping ingredients, cooking meals, and cleaning up after service.
- Cut, chopped and sliced meat and produce to prepare for cooking.
- Operated variety of kitchen equipment to measure and mix ingredients.
- Kept stations stocked and ready for use to maximize productivity.
- Grilled and deep fried various foods from meats to potatoes.
- Followed recipes and procedures to prepare, season and cook food products.
- Implemented cost-saving strategies by reducing waste and optimizing portion sizes in menu items.
- Worked effectively in team environments to make the workplace more productive.
- Completed day-to-day duties accurately and efficiently.
- Recognized by management for providing exceptional customer service.
- Provided support and guidance to colleagues to maintain a collaborative work environment.
- Helped customers find specific products, answered questions, and offered product advice.
- Balanced daily transactions on a computerized point-of-sale system.
Education
Paralegal / Legal Assistant Diploma - Law
Blackstone Career Institute
Allentown, PA09-2014
Some College (No Degree) - Culinary Arts
Sullivan University
Louisville, KYSome College (No Degree) - Culinary Arts, Communication Skills 1 & 2
Hudson County Community College
Jersey City, NJSkills
- Menu development
- Inventory management
- Cost control
- Food safety
- Culinary expertise
- Staff training
- Customer service
- Team collaboration
- Operational efficiency
- Recipe creation
- Event planning
- Performance management
- Health regulations
- Food pairing
- Nutrition
- Food presentation
- Hygiene policy implementation
- Restaurant operations
- Menu supervision
- Fine dining
- Food prep planning
- Verbal and written communication
- Sanitation standards
- Hiring, training, and development
- Special events
- Allergy awareness
- ServSafe certification
- Team leadership
Certification
- ServSafe Manager Certification
- Issued: NRA
- Accredited: ANSI-CAP
- Expiration: 12/17/2025
Timeline
Executive Chef /Kosher Supervisor
Sage Fine Dining Restaurant
01.2019 - 09.2020
Co-owner/Executive Chef Manager
R & T's Cafe and Deli Restaurant
01.2017 - 12.2018
Restaurants Produce Delivery Driver
Creation Gardens
01.2015 - 11.2017
Breakfast Cook / Food Preparation Cook
Panera Bread
02.2014 - 03.2015
Chef/ Banquets/ Prep Cook Trainer
Marriott International Hotel
07.2010 - 12.2013
Chef / Baker / Lead Line Cook
Norton Healthcare Hospital
01.2006 - 06.2010
Co-owner/ Executive Chef /Manager of Operations
Cheaper Eaters BBQ Restaurant
01.2003 - 12.2005
Chef / Baker / Lead Line Cook
Norton Pavilion Hospital
01.2000 - 12.2003
Assistant Sous Chef
Harborside Financial Center
06.1995 - 11.2000
Short Order Grill Cook/Food Prep Cook/Banquet Cook
University of Saint Peters College
09.1990 - 05.1995
Lead Cook/ Banquet Cook/ Retail Assistant Manager
Woods Dinning Services, Corporation
03.1987 - 08.1990
Paralegal / Legal Assistant Diploma - Law
Blackstone Career Institute
Some College (No Degree) - Culinary Arts
Sullivan University
Some College (No Degree) - Culinary Arts, Communication Skills 1 & 2
Hudson County Community College
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