GREGORY MILLER
Carmel Valley,CA
Summary
Successful Senior Executive in Telecommunications with seven years culinary leadership experience an a profound curiosity about cooking techniques around the world. Classical, on-the-job, training by renowned chefs in Northern California and superb leadership skills honed in previous corporate roles. Demonstrated success managing a commercial kitchens and now teaching aspiring culinary professionals.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Chef and Culinary Program Manager
The Bridge
09.2020 - Current
- Established protocols for oversight of all aspects of kitchen's operations, including menu planning, recipe creation, ingredient sourcing, staff management, and kitchen organization.
- Teach culinary techniques and discipline to aspiring hospitality professionals through strict curriculum. Conduct engaging lessons, and provide hands-on instruction fostering creativity, precision, and deep appreciation for quality ingredients.
- Tightly manage inventory and COGS without sacrificing quality.
Kitchen Lead
Red Hawk Casino
10.2009 - 03.2010
- Oversaw daily kitchen operations in bustling casino setting, ensuring thoughtful execution of food preparation to meet high-volume demands.
- Coordinated and delegated tasks among kitchen staff, maintaining efficiency and quality standards during peak hours while adapting to changing priorities and customer needs.
- Enforced strict adherence to health, safety, and sanitation protocols, ensuring hygienic environment and regulatory compliance.
Line Cook and Garde Manger Cook
Bernardus Lodge
01.2004 - 12.2005
- Classical training earned from renowned chefs in various roles from Prep Cook to Line Cook to Garde Manger Cook.
- Performed all duties from receiving product, prep, mise en place, cooking, plating, and sanitation.
- Learned time, temperature, seasoning, and patience.
- Developed excellent knife skills.
Education
MBA - Finance
California State University - Sacramento
Sacramento, CABachelor of Science - Exercise Physiology
University of California - Davis
Davis, CASkills
- Highly developed leadership and performance maximization skills
- Menu Development
- Resource Management
- Portion and Cost Control
Certification
ServSafe Food Protection Manager
Timeline
Chef and Culinary Program Manager
The Bridge
09.2020 - Current
Kitchen Lead
Red Hawk Casino
10.2009 - 03.2010
Line Cook and Garde Manger Cook
Bernardus Lodge
01.2004 - 12.2005
MBA - Finance
California State University - Sacramento
Bachelor of Science - Exercise Physiology
University of California - Davis
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