Gregory A. Hopkins

443-388-4805

gahopkins@aol.com

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