Sales Customer Service

Gregory Lynn Epperson

**** **** **. ***********, **. 37172 USA

Mobile: 615-***-**** Home 615-***-**** Email: abn154@r.postjobfree.com

Professional Experience:

Executive Chef 2012(Mar-Dec)

El Mirador Restaurant www.elmirador.kz

Almaty, Kazakhstan

. Argentine/European cuisine

. Responsible for all back of the house operations

. Create weekly specials to supplement existing menu

. Changed menu to more accurately reflect Argentine/European cuisine

. Lowered monthly food cost by 4% as a result of menu change

. Updated the menu at company's Czech restaurant Karlov Most

www.bestfood.kz

Executive Chef 2009-2011

Sheraton Charlotte Hotel www.sheraton.com

Charlotte, NC

. 220 room full service hotel, 19000 Sq. ft meeting and convention space

. 3 million annual F/B revenues

. Manage 15 employees and one Executive Sous Chef

. Responsible for all aspects of BOH operations

. Scheduling, ordering, payroll, budget management

. Keep daily ledger of all F/B cost, expenses and sales

. Created new menus for all F/B outlets

Executive Chef (opening Executive Chef) 2008

Wild Ginger Pan-Asian Restaurant www.dinewildginger.com

Franklin, Tn.

. New 240 seat upscale dining restaurant with Sushi Bar; $65,000 weekly

sales average

. 24hourly kitchen employees; Supervise two sous chefs and four sushi

chefs

. High-end world fusion cuisine with emphasis on Pan Asian style dishes

. Voted Best new Restaurant In Williamson County (Nashville Scene best

Of 2008)

. Daily use of Chef Tec software

. Won "Best Presentation" at the annual "Taste of Cool Springs" June

2008

Senior Sous Chef 2005-2006

Washington Dulles Marriott Hotel www.marriott.com

Washington, D. C.

. 368 room hotel, 12,000 sq. ft. meeting space; 5m in F/B sales;

60%Banquets/ 40%restaurant

. supervised a staff of 25 people including 4 Sous Chefs, 1 purchasing

supervisor

. Supervised the production kitchens for both restaurants and banquets

Executive Chef 2003-2004

Hotel RUS www.hotelrus.kiev.ua

Kiev, Ukraine

. 3 star hotel; 400+ rooms, 2 restaurants, 24 hr. room service

($4million USD annual F/B sales)

. transformed the standard of food quality in the kitchens to

western style standards

. Established and maintained a modern sanitation program using

the HACCP guidelines.

. directed the project of kitchen reconstruction in the

bakeshop, main kitchen and restaurant

. Developed Hotel RUS as an externship site for culinary

students from the local cooking school

. supervised 53 people including 1 Exec. Sous Chef, 1 pastry

chef, 4 sous chefs, chief steward

Executive Sous Chef 2002-2003

Shangri La - Casino www.shangrila.ru

Moscow, Russia

Eastern Europe's largest casino with Four restaurants serving a mix of

Chinese, Japanese,

International and Russian Cuisines

. Supervised the main kitchen and daily buffet production in Restaurant

MACO serving a rotating menu of German, Italian, Greek, Mediterranean,

Georgian, Chinese and Russian cuisines

. Supervised daily; 8 sous chefs, 1 chief steward, 1 technologist, and

70 cooks

Executive Chef 2001-2002

Guckenheimer www.guckenheimer.com

Denver, Colorado

. managed all aspects of kitchen operations serving 500-750

people daily.

. Maintained daily H.A.C.C.P. sanitation logs and MSDS

. supervised a staff of 11cooks and dishwashers in a 2 meal a day

"from scratch" kitchen

. Created weekly menu changes for 2 kitchens/ dining areas. (Ala

carte grill, deli and salad bar)

. maintained the budgeted 29% Food Cost during entire tenure

Executive Chef (opening Executive Chef)

Empire Diner (closed)

Denver, Colorado

. Responsible for all aspects of back of the house operations in new

restaurant opening

. International cuisine with seasonal menu changes (all menu items made

from scratch)

. Supervised and trained a staff of 12 cooks and dishwashers

Sous Chef 1998-1999

Nashville City Club (CCA)'www.nashvillecity.com

Nashville, Tennessee

. created a new dinner menu with heavy emphases on classical

French cuisine

. supervised and trained a staff of 7 cooks and dishwashers

. supervised the production of all banquets and special events

. trained the wait staff on tableside cooking of steaks, salads

and desserts

Executive Sous Chef 1997-1998

Sheraton Colony Square Hotel www.sheratoncolonysquare.com

Atlanta, Georgia

. 467 room hotel in Atlanta's financial district $8 million a

year in F/B sales (65% from banquets)

. Supervised main kitchen, Restaurant, all banquet production

and room service

Executive Sous Chef 1995-1996

Santa Fe Restaurant www.rosinter.ru

Moscow, Russia

. American southwest cuisine; $12 million annual food and

beverage sales

. Russian speaking kitchen

. supervised a brigade of 4 sous chefs and 40 cooks

Awards: 2008 Best new restaurant (WILD GINGER Restaurant) Nashville Scene

"best of awards"

2008 1st place "Taste of Cool Springs" (WILD GINGER

Restaurant) Nashville, Tennessee

Other Qualification

. 25+ years of Chef experience working in the USA, Eastern Europe and

Central Asia

. Pre opening experience at Executive Chef level

. Extensive experience in clear and effective business communications

and customer service

. Culinary degree from Johnson and Wales University

. Extensive computer skills; familiar with all hospitality and office

related software

. Excellent team building and staff retention skills

. Extensive experience in staff training and mentoring of Sous Chefs and

cooks

. Advanced high degree of culinary skill and knowledge

. Outstanding skills in financial analysis, P&L statements and strategic

planning;

. High volume experience with operations having up to 12 million a year

in F/B sales

. Multi department management experience

. Excellent banquet skills in organization/planning, plating and

presentation

. Vast knowledge of international cuisine including

. Excellent menu writing and costing of recipes skills

. Superior knowledge of purchasing specs and online ordering

. Extensive experience with Chef Tec software

Education

Johnson and Wales University- Charleston, South Carolina

Associates Degree/Culinary Arts 2006

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