Glenn Gilbert

**** ***** *******’s Way

Melbourne, Florida 32935

321-***-****

adxt69@r.postjobfree.com

Objective

To secure a long-term position with executive team within the culinary department with a well-established company.

Qualifications

I have worked from the ground up from small mom and pop establishments, up to five-star resorts.

I have an extensive background in F&B. Being raised in Europe I have been trained by some of the best Chefs and managers in the business.

A proven team leader, who gets along very well with his staff, management and most importantly the guests.

A true leader/team player and well respected for my dedication to the job. My work ethic is unsurpassed.

Updated and trained myself and staff on newer culinary methods. Molecular Gastronomy, Sous Vide

Well-rounded with PC’s, Created Excel Spreadsheets, Word, PDF’s

Education

New England Institute of Culinary arts At West Palm Beach - Culinary Arts West Palm Beach FL. 3.9 GPA (Graduated top in class)

USAF Service Specialist, Lowry AFB Technical School. (Graduated top in class)

Ramstein American High School Ramstein AFB Germany

Experience

1/2023- Present Executive Chef – Ok Corral and Gun Club

Created new breakfast, lunch, Dinner and banquet menus.

Revamped the outdated dinner menu and grew profit and guests count within 30 days

Hired and trained new staff in a difficult area for quality help.

Ordered and bought new kitchen equipment to deal with the growing business.

Started fresh proteins, taught staff on proper butchering, aging and using sous vide.

11/2014- 12/01/2022 Regional Executive Chef - Based out of the Hilton Cocoa Beach Oceanfront

Established and updated F&B operations to turn them around and totally establish new ones.

Took a $2 million yearly F&B operation to over $9 million yearly with $3 million more in the first year.

Successfully franchised the menu I created to 3 other Hotels the company owned.

Created, developed designed a Gelato outlet and instituted it into multiple Hotels. Within 1 year it had fully paid for itself over $120K in revenue.

During COVID I was one of only 6 managers who was kept employed. My daily tasks ranged from cooking, laundry, maid service, security and maintenance.

Trained all staff, interviewed, hired, counseled and built a dynamic culinary teams

12/2013- 11/2014 Executive Chef / Ramada Worldwide West Palm Beach Fl

Hired to establish a new restaurant and developed a profitable catering operation.

Developed Room Service F&B

01/2009- 12/2013 Executive Chef / Melbourne Beach Hilton/ Double Tree Melbourne Beach

As Executive Chef I was in charge of all ordering, scheduling, posting daily food and beverage receipts, hiring, training, food costing and creating inventive upscale menus.

Responsible for 15 million dollars in food revenue from both Hotels.

Reorganized a faltering catering operation and turned it into a thriving, profitable business all during a recession.

2007- 2009 Executive Chef / Catering Director Pizza Gallery and Grill

As the Executive Chef/DOS I was the only person acquiring new business and getting the sale done

In Charge of Banquets from beginning to the end.

Inventory, food costs, labor costs hiring and training.

2005 – 2007 Chef Oregano’s, Randolph, New York

2003 – 2007 Personal Chef, Dr. Tim and Holly Brown, Randolph New York

2002-2003 Executive Chef Mian Rafi's, Olean, New York

2000-2002 Executive Chef, Dina's, Buffalo, New York

Awards/Certificates/Languages

Multiple awards in cooking competitions

Certified Food Safety Manager Certificate.

Fluent in German

United States Air Force Honorable Discharge with multiple medals

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