Gabriel Gallego

Executive Chef

Location 15h@2xHuntington Station, NY

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Work Experience
  • Executive Chef

    American Beauty BistroMassapequa, NY, US
    Jul. 2016 to Present (5 months)

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    Role & Tasks:

    • Chef at new restaurant
    • Maintain low food and labor cost
    • Hire, train, and schedule all BOH staff
    • Responsible for taking inventory and making daily orders
    • Create and execute seasonal menus and specials using local resources
    • Carefully monitor timing, special requests, and guest count to attain highest
    guest satisfaction

  • Sous Chef

    Oct. 2014 to May. 2016 (1 year and 7 months)

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    Role & Tasks:

    • Maintain low food and labor cost
    • Hire, train, and schedule BOH staff
    • Responsible for taking inventory and making daily orders
    • Prepare food for large parties up to 100 guests
    • Create and execute daily specials and menus
    • Carefully monitor timing, special requests, and guest count to attain highest
    guest satisfaction
    **Worked at there Brookline, MA and Boston, MA locations
    **Left because my wife's job transferred her to NY.

  • Executive Chef

    esterBoston, MA, US
    Jan. 2014 to Oct. 2014 (9 months)

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    Role & Tasks:

    • Opening Chef at new restaurant
    • Maintain low food and labor cost
    • Hire, train, and schedule all BOH staff
    • Responsible for taking inventory, coding invoices and making daily orders
    • Prepare food for large parties up to 100 guests
    • Create and execute seasonal menus and specials using resources from roof top garden
    • Carefully monitor timing, special requests, and guest count to attain highest
    guest satisfaction
    **Here for a short time because was opening restaurant/helping out a family member

  • Sous Chef

    Area FourCambridge, MA, US
    Jun. 2011 to Dec. 2013 (2 years and 6 months)

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    Role & Tasks:

    Sous Chef, Area Four, Cambridge MA
    • Fast- paced environment, responsible for all stations including expo
    • High attention to detail and quality of food
    • Butchering fish and whole animals
    • Inventory and place orders
    • Training new staff
    *Left to open ester but opening got pushed back a year

  • Catering Sous Chef

    Off The Vine CateringNorwood, MA, US
    May. 2009 to Jun. 2011 (2 years and 1 month)

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    Role & Tasks:

    • Help lead a high volume catering kitchen
    • Help create dishes for new menus
    • Responsible for taking inventory and making daily orders
    • Prepare food for large parties up to 500 people
    • Create chef tasting menus for consultation with clients for event menus
    • Help owner in hiring, training, and terminating employees
    • Maintain safety & sanitation

  • Sous Chef

    Jan. 2003 to May. 2009 (6 years and 4 months)

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    Role & Tasks:

    • Make daily orders and code invoices
    • Manage up to nine back of the house employees per shift
    • Responsible for daily service
    • Prepare food for large parties up to 100 people
    • Responsible for creating daily amuse, specials, and chef’s tasting menu
    • Train new line cooks in all stations
    • Line cook at Cambridge, MA location from 2003-2007. Responsible for daily service of the sauté, pasta, and grill stations as line cook and skilled in dressing meat and fish
    • Helped open the Foxborough, MA location in 2008 before coming a Sous Chef for the company. There, worked in fast-paced, busy environment, responsible for sauté and expo stations, and trained co-line cooks in sauté station

Certifications & Courses
  • Food Safety
    Serve Safe
    Jul. 2021
Languages
English Fluent
Spanish Fluent
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