Gregory Allan
399 Sixth Avenue Yemen, 879-907 [email protected]
Objective
To practice abilities and experience of working as a team and at the same time preparing special and sweet variety meals of different nations in a professional ,excellent rewarding piece of environment.
Summary
Over fifteen years experience in preparing quality dishes as per the requirements. Expertise in utilizing a different range of techniques in terms of preparing different meals in relation to the tastes, customs and beliefs of the customers. Conversant and vast experience in conducting training classes both practically and theoretically. Keen in observing efficiency in cost control when preparing delicious quality and healthy food and as a result contribute towards increased profit to the company and at the same time ensure increased satisfactions to customers
Experience
Chief Chef, 1998-present
Hilton hotel-Georgia I was tasked with the responsibility of managing and ensuring delivery of quality and delicious food by controlling a team of over fifty support cooks and. I am very specialized in serving delicious seafoods and African dishes and also ensure proper maintenance of all the inventories required particularly in the food department. I was also involved in training all the department related to food and beverages and working with new chefs and cooks to ensure procedures are followed and rules are adhered to in order to prepare healthy and delicious food and also observing quality. Assigning menus for the day and providing different variety menus on different days that attract customers was also part of my task.
Education
Bachelor of Arts in food science 1991 Diploma in food and nutrition, Briton school of catering and hospitality, 1990 Certificate in food and beverages, KLM College, 1987