1. GREGORY J BAUGHMAN II
208 North Market Street, Frederick, MD 21701 C: 814.650.4693
Gregoryjamesbaughman@gmail.com
Seeking a position where I can utilize my 21 years of culinary experience in a small to large-scale
restaurant environment and assist in maximizing the patron base. Experience with kitchen
operations and staff supervision.
Community relations
Strong interpersonal skills
Urban development
Process improvement techniques
Approachable
Organized
Deadline-oriented
Project management
Human resources management
Effective leader
Staff training/development
Consistently meet goals
Efficient multi-tasker
Conflict resolution
Fluent in English, Kitchen Spanish
Pasta Chef, 06/2015 to 11/2015
Aggio – Baltimore, MD
Prepared food items consistently and in compliance with recipes, portioning, cooking and
waste control guidelines.
Verified proper portion sizes and consistently attained high food quality standards.
Led shifts while personally preparing food items and executing requests based on required
specifications.
Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen
work.
Enhanced and maintained the central standardized recipe and ingredient repository, including
nutritional and cost information.
Enhanced and maintained the central standardized recipe and ingredient repository, including
nutritional and cost information.
Junior Sous Chef, 10/2014 to 06/2015
Family Meal Ashburn,VA
Provided guidance and support to all kitchen staff Ensured that all food served is arranged
properly and met quality standards Ensured that all kitchen work is completed within the
timelines Gave instructions to cooking workers on fine points of cooking Maintained hygiene
standards of kitchen and equipment Directed and instructed kitchen personnel in their
individual tasks Prepared individual orders when requested Ensured food preparation
PROFESSIONAL SUMMARY
SKILLS
LANGUAGES
WORK HISTORY

2. procedures for quality, uniformity and accurateness Reviewed delivered product and ensured
appropriate storage Observed employees engaged in portioning, preparing, and garnishing
foods Ensured the defined methods of cooking and garnishing.
Line Cook/ Garde Mange, 11/2012 to 10/2014
Family Meal – Frederick, MD
Ensured food preparation procedures for quality, uniformity and accurateness Maintained
hygiene standards of kitchen and equipment Provided guidance and support to all kitchen
staff Help with the planning of menus and meals Maintain high food quality and presentation
Help the executive chef to pick and train kitchen personnel Maintained multiple stations under
direction of Sous and Executive Chefs Rotate products to avoid spoilage.
Associate of Arts: Music Theory, 2012
Berkeley School of the arts - Online Continuing Education
Continuing education in Music theory
Sound Design and Audio Programming Coursework
Emphasis in Sound production
Associate of Science: Political Science/ Psychology, Current
Harvard University - Online Continuing Education
Coursework in Psychology of Human Behavior
Coursework in Anthropology
Coursework in Business, Management and Finance
EDUCATION