Gregory P. Anderson

**** ******* ******* ****

Atlanta, Georgia 30341 Apartment 46-C

404-***-****

adrjnc@r.postjobfree.com

Objective

To obtain a Restaurant/Kitchen Position that offers an opportunity for professional development and advancement.

Qualifications

•Offering 30+ years comprehensive experience and achievements in food and beverage/hospitality industry, including extensive management/supervisory experience.

•Areas of accountability include P&L statement, forecasting, cost control, financial management, inventory control, staffing, human resource management, scheduling and coordinating activities, promotions, quality control, and operational polices and procedures.

•Excellent time management, interpersonal, leadership abilities, and problem solving.

•Computer proficient. Basic Spanish.

•ServSafe Certified.

Relevant Experience

Hilton Atlanta- N.E.

Line Cook, Lead Cook

Peachtree Corners, Georgia August 2011-Present

Responsible for prepping and executing Lunch and Dinner Menus.

As Lead Cook, responsible for maintaining standards, ensuring Quality Control and Sanitation.

Assist Executive Chef with stock and inventory control.

Assist Sous Chef in prepping and execution of catering and banquet menu.

FlavorCafé &Bakery

Breakfast Specialist

Sandy Springs, Georgia May 2006-July 2011

•Responsible for Executing Breakfast and Brunch Menu.

Whole Foods Market

Lead Cook, Sous Chef, Wine & Cheese Specialist, Coffee Buyer

Sandy Springs, Georgia. June 2001-February 2007

•Responsible for creating, planning, and executing dishes for daily breakfast, lunch and dinner menus for daily hot buffets.

•Supervise and instruct a kitchen of 10-15 team members in the daily preparation of hot and cold deli menu items for retail sale.

•Providing and maintaining high customer service standards for both internal and external customers.

•Maintaining Inventory and Sanitation standards.

Taboo Bistro & Bar

Sous Chef

Sandy Springs, Georgia March 2001-June 2001

•Responsible for operation of kitchen, inventory, sanitation.

•Supervised 5-10 associates in their duties.

•Assisted Executive Chef in stock and inventory.

Stone Mountain Inn

Food Production Manager

Stone Mountain, Georgia July 1999-December 2000

•Applied leadership skills and knowledge of food preparation and services to supervise and coordinate 7-10 associates in all phases of their duties.

•Planned, coordinated, and prepared buffet-style meals three times daily.

•Performed menu planning, purchased and maintained food inventory, and maintained high quality control and sanitation standards.

Evergreen Conference Center and Resort

Food Production Manager

Stone Mountain, Georgia. August 1998-July 1999

•Oversaw food preparation and production for 120 seat restaurant including all kitchen operations.

•Ensured highest levels of quality control and problem solving while supervising 15 associates.

LaGuardia Marriott

Assistant Food Production Manager

East Elmhurst, New York June1996-August1998

•Acted in the capacity of Banquet Chef.

•Planned and prepared plated and buffet style meals for as many as 400 guests.

•Supervised up to 10 associates while overseeing restaurant and kitchen operations.

•Maintained high quality control and sanitation standards.

Marriott Hotels

Lead Cook, Expeditor

Flushing, New York April 1995-June 1996

•Supervised up to 6 associates while maintaining high levels of quality control of dinner ala carte menu.

•Assisted in the opening/turn-over of new properties.

Marriott Hotels

Line Cook

Flushing, New York October 1992-April 1995

•Prepared ala carte menu items according to specifications and standards for breakfast, lunch, and dinner.

•Other duties include prep work, inventory, and quality control.

Marriott Hotel

Hot Prep Cook

Flushing, New York January 1992-October 1992

•Prepared items from scratch including soups and sauces according to recipes specifications.

•Planned and prepared breakfast and lunch buffets.

•Assisted banquet staff in preparing food items for catered functions.

Long Island Marriott Hotel & Conference Center

Hot Prep Cook

Uniondale, New York October 1990-December 1991

•Prepared soups and sauces from scratch according to restaurant specifications.

•Planned and prepared breakfast and lunch buffets.

•Assisted and served as back-up for line cooks of ala carte restaurant.

•Assisted Banquet Chef in preparing catered functions.

Long Island Marriott Hotel & Conference Center

Station Attendant

Uniondale, New York March 1990-October 1990

•Prepared salads and displays from scratch according to standards and specifications.

•Assisted with daily buffet and Sunday brunch set-ups.

Other Experience

•United States Marine Corp.-Aircraft Mechanic.

•6 Years Military Service-Honorably Discharged

•ServSafe Certiufied---Exp. 2023.

References

Ken Hampton- Executive Chef- Atlanta Hilton N.E. 404-***-****

Sharie Yarbrough- Sous Chef- Atlanta Hilton N.E. 678-***-****

Ivy Wingate- 678-***-****

Oliver Taylor- Food & Beverage Manager- Crowne Plaza Atlanta- Midtown- 404-***-****

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