Summary
Overview
Work History
Education
Skills
Timeline
Generic

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, IL
05.2008

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

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