Gerald Gardiner

Work on different stations on the line. Oversee daily operations and service of kitchen staff. Create daily specials.

HEAD CHEF - Stone Tavern - West Chester, PA

(2018-03)

• Work on different stations on the line.
• Oversee daily operations and service of kitchen staff.
• Create daily specials.
• Ordering of product for the restaurant.
• Scheduling of employees.
• Hiring and training of kitchen staff.
• Manage food and labor cost.
• Make adjustments to the menu.

SOUS CHEF - 29 Restaurant - Malvern, PA

(2012-07 - 2018-03)

• Set up and work grill and salute stations on the line.
• Do daily line checks before service.
• Help with prep and service of in house parties.
• Oversee daily preparation and service of kitchen staff.
• Control food and labor cost.
• Ordering of product for the restaurant.
• Maintain monthly inventory.

SOUS CHEF - Iron Abbey Restaurant - Horsham, PA

(2010-12 - 2012-07)

• Work saute, grill, and pantry line positions.
• Oversee kitchen employees on daily basis.
• Scheduling of employees.
• Create daily specials.
• Maintain food and labor cost.
• Assist with menu development.
• Maintain monthly inventory.

SOUS CHEF - Elmira Country Club - Elmira, NY

(2010-01 - 2010-12)

• Work different positions on the line as well as assist in the banquet kitchen.
• Manage and supervise kitchen staff.
• Create daily specials.
• Maintain food and labor cost.
• Assist with menu development.
• Assist with monthly inventory.

ROUNDSMAN - Whitemarsh Country Club - Lafayette Hill, PA

(2009-03 - 2009-12)

• Worked on grill and saute stations on the line.
• Worked in banquet kitchen helping with parties and private functions.
• Responsible for daily specials.

SOUS CHEF - Moshulu Restaurant - Philadelphia, PA

(2007-05 - 2009-02)

• Manage and supervise kitchen employees.
• Work different stations on the line.
• Control food and labor cost.
• In charge of purchasing and maintaining inventory par levels for the restaurant.
• Assist with seasonal menu changes.
• Maintain monthly inventory.
• Maintain kitchen payroll on weekly basis.
• Scheduling of employees.

SOUS CHEF - America Bar & Grill - Glenn Mills, PA

(2004-06 - 2007-05)

• Manage and oversaw daily operations of the kitchen.
• Worked different positions on the line.
• Control food and labor cost.
• In charge of purchasing for the restaurant.
• Scheduling of employees.
• Maintain monthly inventory.

SOUS CHEF - California Cafe - King of Prussia, PA

(1999-06 - 2004-06)

• Manage employees and oversaw daily operations of the kitchen.
• Worked different stations on the hot line.
• In charge of purchasing and maintaining quality and pricing of product.
• Assist with seasonal menu development.
• Scheduling of employees.
• Maintain food and labor cost.
• Maintain monthly inventory.

ASSISTANT KITCHEN MANAGER - Caffe Bellissimo - Springfield, PA

(1994-01 - 1999-06)

• Manage kitchen employees on daily basis.
• Worked hot line as well as oversaw production kitchen.
• In charge of purchasing.
• Maintain monthly inventory.

Associates Degree - Culinary Arts - Paul Smith's College