Paul Gagne

Executive Chef

Location 15h@2xRaleigh-Durham, North Carolina Area

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Work Experience
  • Executive Chef

    Coquette BrasserieRaleigh, NC, US
    May. 2015 to Aug. 2016 (1 year and 3 months)

    See Details

    Role & Tasks:

    Day to Day operations. Menu planning, costing and ordering, Hiring and firing. Trained other Chefs in company in costing, ordering.

    Trained new employees and worked with guests for BEO's and Buyouts.

  • Executive Sous Chef

    VivaceRaleigh, NC, US
    May. 2014 to May. 2015 (12 months)

    See Details

    Role & Tasks:

    Assisted in running Day to day operations. Trained staff in proper plating and cooking. Trained fellow Chefs in costing ordering, P&L's and cooking techniques.

  • Chef de Partie

    Apr. 2013 to May. 2014 (1 year)

    See Details

    Role & Tasks:

    Assisted Chef in planning, prepping, and firing multiple events daily. Trained other's in sauce making and execution as well as timing of firing events.

  • Line Cook

    Apr. 2012 to Sep. 2012 (5 months)

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    Role & Tasks:

    All Canape and Amuse Bouche production, all tea service, and cold side execution. Moved to entremetier and finished out my internship hours as well as a couple extra months on hot line.

    **NOTE: I am currently working at Fearrington while looking for a new position. I am assisting the Chef's in running The Granary at Fearrington as well as assisting with Banquets.

Education
Skills

Advanced Knife Handling

Molecular gastronomy

Charcuterie

Off-site Event Management

Cheese course

On-site Special Events

Chopping

Ordering / Purchasing

Commissary

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Dough Making / Portioning

Pasta Cooking

Dressings

Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Equipment Maintenance

Portioning

Expediting

Purveyor/Local Farmer Relationships

Family Meal

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Saute

Food / Beverage Pairing

Scheduling

Food Budgeting

Servesafe Certified

Food Cost Optimization

Smoking

Food Safety Knowledge

Sous-vide

Food Styling

Staff education / motivation

Frying

Sushi Making

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

Vegan / Vegetarian Cooking

Kosher Preparation

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Wok Skills

Menu development

Wood Fire Cooking

Bread making

Pastry Plating

Cake Making

Pastry Production

Pastry Program Management

Catering

Petit Fours/Mignardises

Chocolate Making

Servsafe Certified

Cost Optimization

Food / Beverage Pairing

Staff Education / Motivation

Gluten-Free

Time Management

Ice Cream/Sorbet

Vegan Baking

Menu / Recipe Development

Wood Fire

Pastry Menu Development

Ability To Lift 40+ Lbs

Pricing

Basic Floor Service

Profit & Loss Management

Beer Knowledge

Budget/cost Analysis

Cellar Organization

Classic Wine Service Knowledge

Coffee Knowledge

Spirits/Cocktails Knowledge

Craft Cocktail knowledge

Staff Education

Food & Wine Pairings

Understanding Of Viticulture & Winemaking

Glassware Knowledge

Wine Buying

Inventory

List Creation

Wine Knowledge

Wine Ordering

POS Maintenance

Classic Food / Wine Service

Menu development

Conflict Resolution

OpenTable or other

Customer service

POS Systems

Event Management / Organization

Experience in a Fine Dining Establishment

Staff Management of 20

Experience in a High Volume Environment

Staff education / motivation

Food / Beverage Pairing

Staffing / scheduling

Food Preparation Knowledge

Food Safety Knowledge

Accounting / Bookkeeping

Payroll

Budgeting

Profit And Loss

Business Management

Purchasing / ordering

Conflict Resolution

Recruiting / hiring

Customer Service

Social Media

Food Safety Knowledge

Vendor Management

Writing

Microsoft Office

Languages
Spanish Basic
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