Gabriel Powers
Compass Group USA
Wilmington
1
Language
1
Certification
12
years of professional experience
Skilled Culinary Expert specializing in menu development, inventory management, and high-quality food preparation. Proven ability to drive team collaboration and foster relationships while delivering outstanding results in fast-paced environments. Recognized for strong leadership and creativity, maintaining high standards across all culinary operations.
Work History
Executive Chef
1 Year 11 Months- Led culinary team in creating diverse menus aligned with client preferences and dietary requirements.
- Implemented cost-control measures to optimize food purchasing and reduce waste. Sheet to shelf inventory & ordering guides.
- Developed training programs to enhance staff skills and ensure culinary excellence.
- Collaborated with suppliers to source high-quality ingredients for meal preparation.
- Developed relationships with hospital executives and staff. Leading to increased sales, catering, and trust.
- Maintained compliance with health regulations and safety standards in all kitchen operations.
Sous Chef
1 Year 8 Months- Trained and managed kitchen staff to ensure high-quality food preparation and presentation on made to order patient line.
- Developed and implemented seasonal menus for our retail café and catering services.
- Trained new team members in food safety practices and kitchen operations protocols.
- Ordered all products for St Joseph's Hospital. Implemented Inventory par levels, sheet-to-shelf ordering guides and conducted weekly inventory counts.
- Ensured compliance with health regulations, maintaining a clean and safe kitchen environment.
- Took the lead in catering large events, coordinating team efforts for seamless service delivery.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Sous Chef & Food Purchaser Patient Services
1 Year 10 Months- Ordered all products for Patient Services in four different kitchens at UCMC.
- Managed inventory levels, set par levels for all products, implemented sheet to shelf inventory and ordering guides.
- Streamlined kitchen operations, reducing food waste through meticulous inventory management.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall patient satisfaction levels.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
Warehouse Order Picker
1 Year- Operated pallet jacks and forklifts to efficiently transport products within warehouse environment.
- Selected and picked customer orders with high accuracy to ensure timely fulfillment.
- Trained new staff on best practices for order picking and safety protocols within the warehouse.
Sous Chef-Hourly Supervisor
2 Years 8 Months- Prepared daily food for service. Executed product orders for timely inventory replenishment. Balanced food and beverage costs budgets.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Supervised culinary staff to ensure adherence to food safety and sanitation standards.
- Developed and executed seasonal menus, enhancing guest satisfaction through innovative dishes.
- Implemented quality control measures, ensuring consistency in food preparation and presentation across all services.
Line Cook
7 Months- Prepared meals in high-volume kitchen setting. Manage inventory. Wrote menus.
Line Cook
1 Year 4 Months- Prepared food daily. Put away stock. Wrote menus.
Cook
1 Year 10 Months- Prepared food daily. Unload and put away stock. Cashier.
Education
Associate of Arts - Culinary Arts
- Attended culinary school to complete my Associates Degree.
- GPA: 3.7
High School Graduate
Skills
ServSafe certification
Food safety & Sanitation guidelines
Menu development
Catering and events
Client-vendor relations
Team leadership
Purchasing
Waste reduction
Forecasting and planning
Event management
Relationships between clients & venders
Strong work ethic
Accomplishments
- Reduced food costs by 2.7% through inventory management and ordering process at St Joesph's Hospital.
- I achieved my goal of being a Executive Chef by the age of 28 years old through hard work, being willing to learn, adapt and overcome any issues.
Certification
- ServSafe Allergens
- ServSafe Food Handler
- ServSafe Food Protection Manager Certification
Training
- Exxon Mobil, Channahon, IL
- 4 Hour LPS Training
- 8 Hour Stewardship Training
Languages
English
Native or Bilingual
Timeline
Executive Chef
Compass Group USA
09.2024 - CurrentRead More
Sous Chef
Compass Group USA
01.2023 - 09.2024Read More
Sous Chef & Food Purchaser Patient Services
Compass Group USA
03.2021 - 01.2023Read More
Warehouse Order Picker
Aldi Distribution Center
03.2020 - 03.2021Read More
Sous Chef-Hourly Supervisor
Compass Group
07.2017 - 03.2020Read More
Line Cook
Harrah’s Casino
12.2016 - 07.2017Read More
Line Cook
Compass Group
08.2015 - 12.2016Read More
Cook
Casey’s General Store
02.2015 - 12.2016Read More
Home Schooled
High School Graduate
Read More
Joliet Junior College Culinary School
Associate of Arts from Culinary Arts
Read More