Download - Gregory A Hop Res
Gregory A. Hopkins
443-388-4805
Summary of Qualifications
With more than 10 years of restaurant experience working in various components of the kitchen, I can bring the knowledge it takes to properly run a controlled operation. My time in the kitchen advanced my food handling and preparation time and consistency assuring company and Health Department standards and regulations. I’ve gained a lot of knowledge in the proper handling of food, facility, equipment, utensils, chemicals and storage areas. My time as Chef/Kitchen Manager taught me how to make proper orders from venders, how to receive the product, costing’s, inventorying and proper storage. I’ve worked with menu creations, employee schedules, cleaning schedules, as well as researched potential new hires and given evaluations for promotions or pay increase.
Work Experience
Gabrielle’s Delicatessen November 2015 -/- April 2016Deli CookWith this position my duties were:
Proper Opening and Set Up Procedures Food Preparation Proper Closing Procedures
The Owl Bar August 2015 -/- September 2015 Kitchen ManagerWith this position my duties were:
Employee Schedules Orders Inventory Prep Assignments Creation of Special Menu Items Costing’s of Individual Items and Special Recipes Cleaning Schedule’s Repair and Maintenance Orders Enforcement of Proper Food Handling, Preparation, Plating To Company Standards
Family Meal April 2015 -/- August 2015Junior Sous Chef
With this position my duties were: Production Proper Par Levels Sanitation and Food Safety Receiving Products and Proper Storage Effectively Working Every Station During Peak Hours Training New Employee’s For Proper Execution
Pf Changs April 2013 -/- July 215 Lead Line Cook With this position my duties were:
Proper Opening and Set Up Procedures Food Preparation All Stations Execution New Hire Training Proper Closing Procedures
J.Pauls American Bar and Grill March 2007 -/- November 2011Sous Chef With this position my duties were:
Employee Schedules Orders Receiving Products Checking For Proper Quality Breaking Down Whole Meats and Fish For Individual Plates Inventory Prep Assignments Creation of Special Menu Items Costing’s of Individual Items and Special Recipes Cleaning Schedule’s Repair and Maintenance Orders Enforcement of Proper Food Handling, Preparation, Plating To Company Standards Working Closely With The Entire Management Staff to Maintain A Proper Working
Company
J.Pauls American Bar and Grill August 205 -/- March 2007Line CookWith this position my duties were:
Proper Opening and Set Up Procedures Food Preparation
All Stations Execution New Hire Training Proper Closing Procedures Scheduled Facility Cleaning
Education
Mergenthaler Vocational Technical High
Skills
Focused and Disciplined
High Volume Production Capability
Strong Attention To Safe Food Handling Procedures
Strong Organization and Listening Skills
Fast Learner
Opening/Closing Procedures
Inventory Control
Courteous Demeanor
Strong Client Relations/Energetic Work Attitude
Supervisory Skills
References Furnished Upon Request