Gabrielle Smith Email & Phone Number

Mountain Park

-Assisting the Executive Chef with daily operations of the private country club’s food outlets.-Managing a team of 16, serving breakfast, lunch and dinner. -Creating menus for special events, weekly features and quarterly menu changes. -Producing and updating SOP’s, recipe books and manuals to help with training and quality control.

Oslo, Norway

-Expedited service, led preparations and worked with the owner on menu development.-Danish-French cuisine with set menu and a la carte options, averaging 20-40 covers with a three person team. -Received a 24 from Dagens Næringsliv in August 2022

Oslo, Norway

-Managed the Sentralen Restaurant outlet, provided lunch and dinner to 60-100 covers daily with a eight person team. -Modern Norwegian cuisine in an industrial setting. -Updated the menu and concept. -Created critical controls for inventory, training and cooking. - Made guest appearances in interactive cooking videos for PREPP, a Lava group concept.

Oslo, Norway

-Opened the new concept MAD at BAR, formally known as BAR Vulkan.-Created new menus, connected with new and old purveyors though out Norway. -Hired, trained and managed an all new staff of eight employees. -Assisted in designing and reorganizing the functionality of the kitchen -Received a 22 from Dagens Næringsliv with in our first week of opening.-Modern American steak house, averaging 60-100 covers daily.

Oslo, Norway

-Led off-venue catering events and assisted the owner with daily responsibilities in the restaurant. -The restaurant was forced to shut down due to COVID-19 restrictions

Gjøvik, Oppland, Norway

- Led all food preparations, front of house service, and daily routines for a 10 person staff- Responsible for an annual budget of 1 million kroner for breakfast, dinner, and banquet events - Managed all aspects of purchasing, inventory, budgeting, staffing, and training- Improved guest satisfaction score by 17%, while decreasing and maintaining a 15% lower food cost than brand standard in year one

-Taught interactive labs and discussions about mycology.

Taverna Banfi

-Weekly, organized, supervised, and executed Dean's Dinner and Lunch for 15 distinguished guests including, Chuck Floyd, Wolfgang Puck, and President Joe Biden -Managed all requirements for all hot stations and trained new hires

New York, New York

- Developed key performance indicators for all Patina New York restaurants to ensure operational excellence- Assisted the head chefs in four NYC restaurants for hot and cold stations during staffing emergencies

M At Miranova

-Created a New Employee Manual with the GM to improve the consistency of training.-Communicated with Serving Assistants, Bartenders and Chefs to provide exceptional service in a timely manner. -Responsible for 4-6 tables, about 12-25 covers, opening and closing task.-AAA Four Diamond, Formal Service style, fine dining averaging 80-180 covers

M At Miranova

-Hired in pantry, promoted to sushi and sauté stations.-Trained new hires on all stations.-Managed inventory and closing Supervisor duties of the kitchen staff. -AAA Four Diamond, fine dining averaging 80-180 covers.

Cameron'S American Bistro

-Hired as a dishwasher and general utilities, promoted to prep cook and saucier -Contemporary American averaging 70 covers on week days and 170 covers on weekends

American Bounty Restaurant, Pangea Catarina And Private Events

-Hired as a food runner, promoted to server and to other restaurant locations on campus.-Formal service style averaging 50-130 covers.

-Organized and prepared of all products used in class.-Assisted students and chef with teaching fundamental skills and cooking techniques.

Four Leaf Bakery is a made to order bakery, that can provide cakes and cupcakes for all occasions.

Tru

-Hired in Garde Manger promoted to Chef de Partie of Garde Manger and Pastry.-Managed all duties for the stations, trained new hires and organized banquets preparations. -Two Michelin Star, French progressive fine dining averaging 40-100 covers. -Culinary Institute of America Externship.

-Hired as hostess, promoted to line cook -Worked 20 hours per week while attending school full time

Bachelor Of Science (Bs), Hotel Administration

Activities and Societies: Soccer, Cuvee: competitive blind wine tasting club, mycology, and manager of Dean's Dinner

Aos In Culinary Arts

Activities and Societies: Graduate with Honors, CIA President Scholarship, SAT/ACT Achievement Scholarship, Intramural Soccer, and Chef's.

High School Diploma

Activities and Societies: Honor Roll: Cum Laude, Student Government: President and Vice President, and Varsity Soccer and Softball