Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Gregorio Membreno

Ashburn

Summary

I am a very motivated chef who strives for professionalism in all aspects of my craft. To this day, I still love to learn new culinary techniques that keep innovating itself yearly. My methods of having a strong kitchen are to have a strong back-of-the-house team. You can have the most talented chef in the kitchen, but without the right people in your corner, you're useless, so having a strong team is essential.

Overview

20
20
years of professional experience

Work History

Line Cook

Angeethi Indian restaurant
leesburg, virginia
05.2005 - 03.2007
  • worked as making naan bread and cooking tandoori chicken and kofta kebab
  • Followed health, safety and sanitation guidelines while preparing and serving food.
  • Set up and prepared cooking supplies and workstations during opening and closing to each service.
  • catered to an enormous amount of guest when it came to weddings and diwali holidays aswell as miscellaneous events
  • helped opening a indian buffet restaurant and setting the kitchen up for service

Banquet Cook/Lead Line Cook

holiday inn
leesburg, virginia
05.2005 - 03.2007
  • Learned menu items produced by assigned station to achieve proper quantities.
  • Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
  • Ordered food and supplies used to prepare meals for the party people.
  • Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
  • having foods ready before the event was about to begin on a timely manner.
  • coordinate with back of the house to show what needed to be finished in order to successfully accomplish our BEO list

Sous Chef

River Creek Country Club
Leesburg
01.2022 - Current
  • Provided support and guidance to colleagues to maintain a collaborative work environment.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Trained kitchen workers on culinary techniques.
  • Monitored food products, driving quality, freshness and integrity.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies.
  • Collaborated with Executive Chef to create innovative dishes for special events.

Sautee Lead Cook

Army Navy Country Club
Woodbridge
01.2017 - 12.2017
  • Overseeing the sauté line and helping my coworker with tasks they needed help with.
  • Filling out temperature control logs for meat, poultry, and produce.
  • Clean and sanitize the kitchen after service is over for the night.
  • Helped cater for parties of over 200 people.

Education

High School Diploma -

Heritage High School
Leesburg, VA
06-2008

Skills

  • Team building
  • Menu planning
  • knife skills
  • high energy
  • courteous, professional demeanor
  • passion for customer satisfaction
  • Strong attention to safe food handling procedures
  • committed team player
  • Multitasking
  • Culinary techniques
  • First Aid/CPR

Languages

English
Proficient (C2)
C2
Spanish
Proficient (C2)
C2

Timeline

Sous Chef

River Creek Country Club
01.2022 - Current

Sautee Lead Cook

Army Navy Country Club
01.2017 - 12.2017

Line Cook

Angeethi Indian restaurant
05.2005 - 03.2007

Banquet Cook/Lead Line Cook

holiday inn
05.2005 - 03.2007

High School Diploma -

Heritage High School

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Gregorio Membreno