david gengler
Carrollton
Summary
My name is David Gengler. I have a passion for culinary arts, attention to detail, and presentation. I have 10+ years experience ranging from pub cooking to fine dining and am looking to continue my learning and knowledge. I have a strong leadership personality and strive for perfection.
Overview
5
5
years of professional experience
Work History
Assistant Kitchen Manager
Tahona
01.2016 - 2018
- Assisted in menu development, incorporating seasonal ingredients and customer feedback.
- Improved customer satisfaction by addressing feedback promptly and implementing necessary adjustments to kitchen procedures.
- Enhanced kitchen efficiency by streamlining food preparation processes and implementing time-saving strategies.
- Advised kitchen staff on proper food handling techniques to ensure compliance with local health codes and minimize risk of contamination.
- Ensured proper equipment maintenance, scheduling repairs as needed for optimal functionality within the kitchen space.
- Streamlined communication between kitchen staff during busy shifts, facilitating smooth collaboration for timely service delivery.
- Assisted in developing special event menus tailored to meet client needs while adhering closely to predetermined budgets.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Motivated staff to perform at peak efficiency and quality.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maximized quality assurance by completing frequent line checks.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Coordinated with catering staff to deliver food services for special events and functions.
- Supervised daily kitchen operations, ensuring efficient workflow and adherence to safety standards.
Assistant Kitchen Manager
Bar Louie
01.2012 - 01.2013
- Supervised daily kitchen operations, ensuring efficient workflow and adherence to safety standards.
- Coordinated staff schedules, optimizing labor resources to meet peak service demands.
- Implemented inventory management procedures, reducing waste and improving stock accuracy.
- Trained new kitchen staff on food preparation techniques and sanitation protocols.
- Monitored food quality and presentation, maintaining high standards for customer satisfaction.
- Streamlined communication between front-of-house and kitchen staff, enhancing service efficiency.
- Evaluated kitchen performance metrics, identifying areas for process improvement and training needs.
- Managed daily kitchen operations, delegating tasks among staff members to optimize workflow and maintain high-quality standards.
- Checked and tested foods to verify quality and temperature.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Maintained a clean and safe work environment, conducting regular inspections to ensure compliance with health and safety regulations.
- Supported timely service by coordinating with front-of-house staff to ensure accurate order completion and prompt delivery.
- Contributed to a positive workplace culture by fostering open communication, constructive feedback, and mutual respect among team members.
- Demonstrated strong problem-solving skills when faced with unexpected challenges or emergencies within the kitchen environment.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Reduced food waste by diligently monitoring inventory levels and adjusting orders accordingly.
- Optimized food presentation techniques, enhancing visual appeal of dishes while maintaining consistent portion sizes.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
Sous Chef
Carluccis Italian Restaurant
01.2011 - 01.2012
- Supervised kitchen staff to ensure efficient food preparation and service.
- Developed and executed menu items, enhancing seasonal offerings with fresh ingredients.
- Coordinated inventory management, minimizing waste through precise ordering and storage practices.
- Trained junior kitchen staff in culinary techniques and safety protocols to maintain high standards.
- Implemented quality control procedures, ensuring consistency in food presentation and taste.
- Collaborated with front-of-house team to align service timing and enhance guest experience.
- Assisted in cost control measures by monitoring food costs and reducing inefficiencies in production.
- Resolved operational challenges effectively, maintaining smooth kitchen workflow during peak hours.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Set up and broke down kitchen for service.
Line Cook
Aurora Country Club
01.2010 - 01.2011
- Prepared ingredients and menu items according to standardized recipes and presentation guidelines.
- Operated kitchen equipment, ensuring compliance with safety and sanitation standards.
- Collaborated with team members to maintain efficient workflow during peak service hours.
- Monitored inventory levels, assisting in ordering supplies to minimize shortages and waste.
- Implemented process improvements that enhanced food preparation efficiency and quality consistency.
- Ensured adherence to health regulations through regular cleaning and maintenance of kitchen facilities.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Grilled meats and seafood to customer specifications.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
- Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
- Enhanced kitchen efficiency by maintaining clean and organized workstation.
Cook
Elmers #2
01.2009 - 01.2010
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Communicated closely with servers to fully understand special orders for customers.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Introduced waste reduction program, contributing to environmental sustainability efforts.
- Ensured compliance with all food safety regulations, maintaining record of excellence in health inspections.
Cook
Elmers
01.2008 - 01.2010
- Assisted in food preparation and cooking techniques under supervision.
- Maintained cleanliness and organization of kitchen workspace and equipment.
- Followed safety and sanitation guidelines to ensure food quality standards.
- Supported team members in assembling ingredients for menu items.
- Learned to operate kitchen tools and equipment efficiently.
- Adapted to changing priorities during busy service periods swiftly.
- Collaborated with teammates to enhance kitchen workflow and efficiency.
- Engaged in ongoing training sessions to improve culinary skills and knowledge.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
Education
High School Diploma -
Oswego High School
Oswego, IL05.2008
Skills
- Waste reduction
- Food preparation
- Sanitation standards
- Food safety compliance
- Recipe execution
- BOH operations
- Problem-solving
- Attention to detail
- Multitasking and organization
- Cleaning and sanitation
- Verbal and written communication
- Food safety
- Team collaboration and leadership
- Safe food handling
- Flexible schedule
- Kitchen equipment maintenance
- Nutritional knowledge
- Conflict resolution
- Operations management
- Kitchen equipment operation and maintenance
- First aid
- Food plating and presentation
- Inventory control
- Product rotation
- Quality assurance
- Order accuracy
- Staff coaching
- Equipment maintenance
- Recipe creation
- High volume dining
- Health inspections
- Health code compliance
- Sanitation
- Portion control
- Catering coordination
- Reliable and responsible
- Monitoring food preparation
- Teamwork
Timeline
Assistant Kitchen Manager
Tahona
01.2016 - 2018
Assistant Kitchen Manager
Bar Louie
01.2012 - 01.2013
Sous Chef
Carluccis Italian Restaurant
01.2011 - 01.2012
Line Cook
Aurora Country Club
01.2010 - 01.2011
Cook
Elmers #2
01.2009 - 01.2010
Cook
Elmers
01.2008 - 01.2010
High School Diploma -
Oswego High School