Nathaniel Gray Jr.
Marrero
Summary
Knowledgeable Chef with robust background in diverse culinary environments. Proven history of creating innovative dishes that align with modern dining trends and enhance customer satisfaction. Demonstrated expertise in menu planning and kitchen management.
Overview
15
15
years of professional experience
Work History
Chef
Compass Group USA
07.2024 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
Chef
Aramark
05.2018 - 06.2024
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
Sous Chef
Sodexo USA
09.2010 - 05.2018
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
Education
GED -
John Ehret High School
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Food quality
- Meal preparation
- Grilling techniques
Timeline
Chef
Compass Group USA
07.2024 - Current
Chef
Aramark
05.2018 - 06.2024
Sous Chef
Sodexo USA
09.2010 - 05.2018
GED -
John Ehret High School
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