Chef – Madison

Position Type:

Full-time

Gregory  Simerlink

1364 Bennett Rd

Madison, Oh 44057

Cellular 440-231-3219

chef_gs@yahoo.com

      Over 15 years experience cooking and assisting management in restaurant, bakery, banquet, and meetings for the restaurant, and on and off site catering.  Proven my abilities in planning cost analysis, budgeting, and expense control.  Have also proved my abilities in training kitchen staff members and quality management.  Ability to handle catering/ banquet functions to 100 people.  Strong leadership skills and the ability to manage and motivate staff, excellent team building and interpersonal relations skills. I have also held positions as pastry chef.  I have extensive knowledge of baking and pastry art and enjoy creating beautiful pastries for my clientele while in the military I traveled extensively and learned cooking and baking in Europe.

      Ballantine, Willoughby, Ohio

      I was responsible for creating the bread and dessert recipes used in the restaurant. The baking of the breads and desserts was my responsibility. The Chef and I created a unique pizza dough recipe used in the business.

      The Lantern of Madison, Madison, Ohio

      I was responsible for planning and preparation of food for clients and staff of the facility. The food was cooked according to menu, special dietary and nutritional restrictions, and number of reasons to be served.  All food is made from scratch including the making of breads and desserts.  Assisted in writing and planning the menu for the residents.  Check in the weekly food order.

      Hellriegels Inn, Painesville, Ohio

      Chef, 2005 - 2005

      The Historic Market House Grill, Martinsburg, West Virginia

      Cooked and helped other workers cook and prepare food on demand, Trained and instructed cooks and workers in proper food preparation procedures.  Estimated amounts and costs and requisitioned supplies and equipment to ensure efficient operation. 

       Spats Cafe, Concord, Ohio

      Executive Chef, 1995 – 1996, 1997 - 1999 I was responsible for running kitchen in all aspects.  Assisted owner in raising the quality of the food and dining experience for the clientele in the restaurant.  My cooking abilities helped to increase the number of catering clientele for the business on and off site. Created specialty dishes and developed recipes to be used in the restaurant.  Planned menus and food utilization based on anticipated number of guests, palatability, popularity, and costs.           

      The Ohio Brewing Company, Niles, Ohio

      Responsible for all desserts and breads made for the restaurant side of the brewery.  Helped the brew master in all aspects of the brewery as needed. Responsible for brewing the beer, and maintaining constant and consistent temperatures during the brewing process from start to finish.

      Charlotte Country Club, Charlotte, North Carolina

      Duties included planning and preparation of food for all parties. Did weekly food order for the club.  Collaborated with the specified personnel and planned and developed recipes and menus Prepared variety of foods according to customers' ordered and instructions of superior, following approved procedures.  Inspected supplies, and equipment, kept track of inventory.

      Pennsylvania Institute of Culinary Arts, Pittsburgh, Pa

      Graduated in top 90% of my class.  Achieved presidents list each quarter.

      Food Service Sanitation, 2003 - 2003

      Texas Tech University Health Science Center, Swank Health Care Internet Course

       Continuing education course required for military food service personnel. The course covers comprehensive study of food service sanitation requirements by the department of health. 

      Air Force Meritorious Achievement Medal, 2005 - 2005

      Department of The Air Force, Gulf Port, Mississippi

      Received this achievement as Food Service Craftsman, Services Squadron, and Joint Task Force Katrina, 167th Airlift Wing Martinsburg WV.  During this time of support my squadron and I served an average of 12,000 meals daily to over 6,000 Air Force and Army personnel.  Attended to detail of sanitation, quality control, and strict food safety requirements, this lead to successful operation of the dinning facility during a very difficult time.