Antonio Gilkey

Assistant General Manager

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Summary

I’m a committed and responsible Head Chef with over 13 years of experience who is able to consistently carry out all duties in a professional and positive manner. I’m a creative thinker who has sound knowledge of the latest food trends, and who is intimately familiar with all the activities of the kitchen. I have strong commitment to quality, servi... Read more

I’m a committed and responsible Head Chef with over 13 years of experience who is able to consistently carry out all duties in a professional and positive manner. I’m a creative thinker who has sound knowledge of the latest food trends, and who is intimately familiar with all the activities of the kitchen. I have strong commitment to quality, service and sustainability in any food or drink that is served. I have flair for cooking in a fast paced kitchen, and for producing high quality dishes. I am an innovative and have the ability to make the necessary changes needed to improve a working environment and a kitchen team’s performance. Given my experience and creativity I can drive a business forward by combining a modern dining experience with traditional values.

My Dream Job is Owning a fine dining Spanish restaurant and my own bakery

Work Experience
  • Assistant General Manager

    Penn SocialWashington, DC, US
    Jan. 2014 to Sep. 2016 (2 years and 8 months)

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    Role & Tasks:

    Responsible for supporting all aspects of the operation including guest and employee satisfaction, human resources, financial performance, sales and revenue generation and delivering a return on investment. Assisted the General Manager in leading the team in the development and implementation of property-wide strategies. Ensured implementation of service strategies with the objective of meeting or exceeding guest expectations. Built relationships with key customers and was involved in the sales process to pull in more catering profit.

    Awards:
    • Maintained an average profit margin of 42% over 3 years, • Revamped regular/catering menus to fit cliental as well as current trends, • Increased sales by approx. 300%, reduced food cost by over half, • Created inventory and labor tracking system
  • Culinary Consultant

    Bedrock Bars
    Aug. 2013 to Sep. 2016 (3 years and 1 month)

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    Role & Tasks:

    Management and consultant professional with 10 years if diverse experience specializing in restaurant, food service and hospitality industries focusing on establishing operational inefficiencies and leveraging analytical thinking to seamlessly integrate new strategies, processes and procedure to impact the bottom line. Focused leaser committed to mentoring and training teams to improve company sales and brand. An individual who is extremely dedicated, dependable and reliable; have built relationships based on trust and achieved results.

    Awards:
    Highline RXR- Menu Rewrite, Staff Training Placement, Catering Concepts, COG/Labor System, • Laughing Man, and Buffalo Billiards- Menu Rewrite, Staff Training and P&L Overlook
  • Executive Sous Chef

    Cashion's Eat PlaceWashington, DC, US
    Jun. 2013 to Jan. 2014 (7 months)

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    Role & Tasks:

    Responsible for the Sautee station which included the more intricate dishes with an average of 85-95 covers a night. I also have experience in all other stations Sweat, Grill and Garde’ Manger. Managed the kitchen in the absence of the Chef de Cuisine which included managing all over stations, proper plate ups, communicating with all FOH managers and servers, inventory lists and deep cleanings.

    • Create daily specials in keeping with Restaurant style
    • Train kitchen personnel in all menu items and food production principles and practices
    • Control food costs by maintaining product storage requirements, daily work sheets, standardized recipes, and waste control procedures
    • Maintained and updated recipe book
    • Establish open lines of communication between FOH and BOH at all times
    • Work with FOH personnel to execute menu changes, specials, and information regarding shortages
    • Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner

  • Executive Sous Chef

    Mar. 2009 to Jun. 2013 (4 years and 3 months)

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    Role & Tasks:

    Assisted Executive Chef with all kitchen operations and preparations for entire galley staff, food planning, quality control, directs all the culinary and associated activities throughout the vessel. Managed day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis; Filled in for the Executive Chef in planning and directing food preparation when necessary.

    • Updated and maintained the master prep list, market prep list and station prep lists
    • Produce high quality plates both design and taste wise
    • Manages and coordinates activities of various workstations engaged in preparing, timing and cooking
    • Helped revamp the entire menu for all the boats including the Elites, Odyssey, and the Spirit.

Education
Skills

Advanced Knife Handling

Charcuterie

Off-site Event Management

Cheese course

On-site Special Events

Chopping

Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Pasta Cooking

Pasta making

Portioning

Family Meal

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Saute

Food / Beverage Pairing

Scheduling

Food Budgeting

Servesafe Certified

Food Cost Optimization

Food Handlers Certificate

Smoking

Food Safety Knowledge

Sous-vide

Staff education / motivation

Frying

General knife handling

Ticket Management

Gluten Free

Up to 100 covers a night

Grilling

Up to 200 covers a night

Inventory

Up to 300 covers a night

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Meat Butchery

Vegetable cookery

Meat Cookery

Menu development

Bread making

Pastry Plating

Cake Making

Pastry Production

Cake decorating

Catering

Chocolate Making

Servsafe Certified

Cost Optimization

Food / Beverage Pairing

Staff Education / Motivation

Menu / Recipe Development

Accounting / Bookkeeping

Payroll

Budgeting

Profit And Loss

Business Management

Purchasing / ordering

Conflict Resolution

Recruiting / hiring

Customer Service

Reservation System Management

Social Media

Staff Education / Motivation

Vendor Management

Merchandising

Microsoft Office

Organizations & Volunteer Activity
  • Volunteer

    Volunteer • Mar. 2008 to Present

    See Details

    Summary
    I try to volunteer every couple of weeks at the kitchen on my off time.
Languages
English Fluent
Spanish Intermediate
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