Paul O'Grady


Location 15h@2xChicago, Illinois

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Work Experience
  • Server
    Yoshi's CafeChicago, IL, US
    Sep. 2015 to Present (2 years)

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    Role & Tasks:

    - Advanced French service techniques and wine presentation.

  • Server
    Magnolia CafeChicago, IL, US
    Sep. 2011 to Sep. 2015 (4 years)

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    Role & Tasks:

    Responsible for Bartending, waiting tables and FOH management on many occasions.
    Achieved a higher proficiency in fine dining service techniques, staying calm under pressure and organizational skills in a fast-paced work environment.

  • Bartender
    HQ River North
    Jan. 2015 to Jul. 2015 (6 months)

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    Role & Tasks:

    Tending bar and service well.
    Trained in advanced mixology techniques
    Obtained extensive craft beer and spirit knowledge

  • Server
    Tavern On RushChicago, IL, US
    Jun. 2013 to Jul. 2015 (2 years)

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    Role & Tasks:

    Patio server in a high volume fast paced work environment.

  • Server
    Feb. 2009 to Aug. 2011 (2 years and 6 months)

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    Role & Tasks:

    Responsible for 5-6 table section, bussing, and food running in a full-service sports bar/restaurant.

  • Line Cook
    BokaChicago, IL, US
    Aug. 2008 to Feb. 2009 (6 months)

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    Role & Tasks:

    Improved speed and fine dining cooking techniques in a 3-star dining environment.
    -Responsible for sautee station and expediting hot line

  • Sous Chef
    Cafe 103
    Aug. 2007 to Aug. 2008 (1 year)

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    Role & Tasks:

    - Kitchen staff, ordering raw product, food quality and production.
    - Menu creation, costing and preparation
    - kitchen management, organization and delegation of work load
    Tested daily in fast paced, high stress work environment.

  • Sous Chef
    Koda BistroChicago, IL, US
    Mar. 2005 to Aug. 2007 (2 years and 5 months)

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    Role & Tasks:

    Ordering Raw product, staff training, line expedition and menu preparation.

  • Music
    Columbia College Chicago
    May. 2010 to May. 2014

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    Bachelors Degree- Contemporary Urban and Popular Music Degree • GPA: 3.75

  • Culinary Arts
    Cooking and Hospitality Institue of Chicago, Le Cordon Bleu
    Jul. 2009 to Aug. 2010

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    Associates degree in Culinary Arts Degree • GPA: 3.9


Advanced Knife Handling


Cheese course

On-site Special Events


Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Pasta Cooking


Pasta making



Family Meal


Fish Cookery

Fish butchery



Servesafe Certified

Food Handlers Certificate


Food Safety Knowledge

Staff education / motivation


General knife handling

Ticket Management

Up to 100 covers a night


Up to 200 covers a night


Up to 300 covers a night

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Menu development

Ability To Lift 40+ Lbs


Basic Floor Service

Beer Knowledge

Classic Wine Service Expertise

Classic Wine Service Knowledge

Coffee Knowledge

Spirits/Cocktails Knowledge

Craft Cocktail knowledge

Food & Wine Pairings

Glassware Knowledge


List Creation

Wine Knowledge

Classic Food / Wine Service

Hospitality / Management Degree

Classic Wine Service Knowledge

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

Floral Arrangement

Staff education / motivation

Food / Beverage Pairing

Staffing / scheduling

Food Preparation Knowledge

Food Safety Knowledge

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