1. Portfolio Furnished Upon Request
Gary Taiwan Hart
40 Peachtree ValleyRoad NE - APT 1804 - Atlanta, GA - 30309 404-671-7144
Gth611@gmail.com
Qualifications Summary
Management and culinary professional experienced working in fast-paced environments demanding strong
organizational, technical, and interpersonal skills. Trustworthy, ethical, and well spoken; committed to superior customer se rvice
and amazing food service, production and budgeting. Confident and poised in interactions with individuals at all levels. Detail-
oriented and resourceful in completing projects, events and normal daily service and production; able to multi-task effectively.
Capabilities include:
* Customer Service & Relations * Product and Labor Mgmt. * Event Coordinating
* Staff Scheduling * Menu & Specials Creating * Line Cooking & Mgmt.
* Computer Operations * Kitchen Equipment Operation * Server
Experience Highlights
Kitchen Experience
∙ Created daily dinner, lunch, weekly and brunch specials. Developed good strong relationships between vendors and
the restaurant. Extensive experience in product and labor management as well as creating and managing budgets for
optimal food cost.
∙ 13+ years of kitchen experience in all levels including corporate chain restaurants, privately owned, fine dining,
catering, charity, special events
∙ Experienced in executing prep, line, and catering functions of kitchen. Trained and supervised part-time and full time
employees. Extensive scheduling technique knowledge including “Sales per Labor Hour” and “Hourly Labor
Efficiency”
Front of House Experience
∙ Conducted interviews, developed and executed training programs for new employees
∙ Proficient in handling unhappy customers on every level; well organized and consistent
∙ Created special events and reservations; managed money including bar register, server tips and tip outs, petty cash
and restaurant bank deposits.
∙ Organized various wine tasting for server knowledge
Experienced Server at several high volume restaurants and fine dining events
Management & Supervision
Oversaw all operations including kitchen equipment maintenance, weekly management meetings, and cost control.
Troubleshot and resolved problems, mediated staff disputes, and handled customer complaints
∙ Participated in regional conference calls and managed employees of up to 50 people
Additional Information
* Studied beer production in Belgium, studied wine production in France
* Directly assisted in the successful opening of 3 restaurants in South Carolina
* Languages Spoken: English, French, Spanish
* High profile catering events at Carolina Yacht Club, Harbor Club, Wild Dunes Resort & Kiawah Island Resort
* Have worked with Richard Blais and Eli Kirshtein from Bravo TV’s “TOP CHEF” television show
* Appeared on Bravo TV’s “Life after Top Chef”, and featured chef in Birmingham’s “Belladonna” magazine, March 2015
* Experience in molecular gastronomy and other contemporary cooking techniques
* Created own “Pop Up” Restaurant called “PLAY” held in various locations including “Joystick Gamebar” in Atlanta GA
* Featured chef in Birmingham, Alabama’s “Belladonna” magazine, March 2015 issue
Employment History
EXECUTIVE SOUS CHEF - GLORIOUS EVENTS CATERING - ATLANTA, GA AUGUST 2015 - JULY 2016
EXECUTIVE CHEF – FLIP BURGER BOUTIQUE – BIRMINGHAM ALABAMA MAY 2014 – APRIL 2015
SOUS CHEF - FLIP BURGER BOUTIQUE - BUCKHEAD - ATLANTA, GA OCTOBER 2010 – MAY 2014
KITCHEN MANAGER - MINT JULEP BISTRO & LOUNGE, COLUMBIA, SC JUNE 2008 – MAY 2010
BAKER - CHARLESTON PLACE HOTEL, CHARLESTON, SC August 2007 – JUNE 2008
ASSISTANT GENERAL MANAGER - MAMA FU’S ASIAN HOUSE, CHARLESTON, SC AUGUST 2004 - AUGUST 2007
Educational Background
A.S. – Culinary Arts - Johnson & Wales University

2. Portfolio Furnished Upon Request
B.S.– Food Service Management - Johnson & Wales University
Double Concentrations in Sales & Marketing