1. GREGORY SMITH
Phone: (323) 354-2458 Email: Gchefsmith@gmail.com
OBJECTIVE
Moving to Dallas from Los Angeles, CA and seeking a position in the culinary field. Full Time or Part Time
EXPERIENCE
Nino’s Italian Restaurant, Long Beach, CA Aug. 2012 – April 2013
Job Description: Prep/Line cook; Presented excellent season blending, produced infallible work
ethics, while maintaining an immaculate work station.
Reference: Ms. Inga Owner/Manager, Phone: (562) 427-1003
Sustainable life project: Tender Greens; “Farm to Fork” internship
Hollywood, CA June 2013 – Aug. 2013
Modern agracultural technique, knife skills, basic cooking technique, menu planning, and
butchers of chicken, pig and goat.
Reference: Chef Eric O. Owner/Manager, Phone: (310) 842-8300
Tender Greens, Hollywood, CA July 2013 – Sept. 2014
Job Description: Prep Cook: Provided wonderful customer service, excellent hospitality, and
diligent behavior and work ethics. Provided a unique season blending, while maintaining an
immaculate working station. Worked one on one with customers to resolve issues and concerns.
Reference: Chef Oliver Head Chef//Manager, Phone: (323) 382-0380
Seasons 52, Santa Monica, CA Oct. 2014 – Aug. 2015
Job Description: Grill Chef (wood & charcoal grill); Line cook; Prep cook: Worked fast and
efficiently with cleanliness and organization. Followed all recipes, serve safe regulations and
directions.
Reference: Chef Oscar Executive Chef, Phone: (310) 277-5252
Santa Monica Yacht Club, Santa Monica, CA July 2015 to present

2. 2
Job description: Line cook; Prep cook; Stations: Pantry; Plancha, Raw Bar, Gas grill.
Reference: Chef Andrew Owner, Phone: (310) 587-3330
EDUCATION
High School: Gardena High School; Gardena, CA –High School Diploma Achieved; 2009
Community College: Los Angeles Harbor College; Wilmington, CA; Culinary Arts Certificate
Achieved; May 2012
Certifications: Safe Serve; Chef De Cuisine; Hospitality and Restaurant Management;
Professional Table Service; Hosting
Short term goal:
Currently enrolled to pursue an Associates Degree in Culinary Arts
Five year goal plan:
Major: Bachelor of Science in Business Marketing
Minor: Nutrition
AWARDS AND ACKNOWLEDGEMENTS
o ServSafe Certified
o Hospitality And Restaurant Management Certified
o Certified in Customer Service
**Knowledgeable in**
Carving fruits, vegetables and meats; Italian, Gourmet, American, Seafood Cuisines; knife
skills, Training, Recipe Design and Development; Menu Planning, Banquets, Catering,
Vendor Events; Community Outreach. Fine dining w/ Cashier skills and Cash handling