Douglas Alan Gasho  1690 Hilton Head Lane, Frisco, TX 75034 ♦ (937) 768-3793 ♦ gashodouglas34@yahoo.com or douglasgashoreal1@gmail.com Professional Summary I am a creative, high functioning, Chef, Manager and leader who drives, encourages and sustains exceptional growth with the companies I have worked for. I offer personalized member/client customer services ensuring excellent customer experiences. I am always conscious of the big picture involving sales growth through upselling and presenting attractive higher end options to all customers. Diligence and hard work have allowed me to please a variety of guests as I have worked tirelessly to ensure appealing and delicious dishes. Skills Workflow optimization Recipes and menu planning Food inventories Sanitation guidelines Operations Management Production improvements Confidence in preparationHandle stress wellMaintain a cool calm, positive attitudeMultitasking Signature dish creation Food plating and presentation Fine-dining expertise Maintain budgetSupport company quality standards Problem-solving AdaptabilityHard working and diligentWilling to do what it takes to be successful Work History Chef, 05/2018 to Current Kohler Catering – Kettering, OHOversee work efficiencies to keep staff and work flow moving. Timely preparedness for the multitude of events held on any given day. Ensure that food combinations are eye appealing and delicious.Prepare multiple tastings weekly for prospective clients and booked clients, with upcoming events from parties, weddings and other celebrations. Oversee multiple large-scale events running simultaneously. Have built loyalty and deep relationships with clients of many different backgrounds and levels of food and entertainment needs.Douglas Gasho – Page TwoMiscellaneous Employers and contracting work, 02/2016 to 04/2018Food and Beverage Manager, 02/2015 to 11/2015 Springfield Country Club – Springfield, OhioRan catering department, staffed, maintained the budget, kept a close eye on labor, alcohol sales, food budget. Worked extremely closely with the Chef/GM.Ran staff meetings and did all event planning.Organized and set up parties. Executed parties while maintaining close relationships with my staff and members of this great Country Club.Dining Room Supervisor, 01/2014 to 01/2015 Dayton Country Club – Dayton, OHRan daily dining room meeting to discuss the day’s events, reservations and forecast.With staff, sampled specials created for the day’s events.Maximize efficiency in table turnover providing speedy and prompt service.Managed wait staff of 12-25, doing 150 covers daily for 4-star fine dining establishment.Monitored food distribution, verified guidelines for special diets and delivered meals to recipients quickly.Offered Maître D position after 9 months.Kitchen Staff, 04/2012 to 12/2013 Greene Country Club – Fairborn, OhioPromoted customer satisfaction by preparing food according to standard recipes with modifications based on individual customer requirements.Cleaned and sanitized dishes and utensils, ensuring adequate supplies on hand for expected customer loads.Worked closely with Chef and staff on many levels of food preparation and service.Kept supplies on hand by assessing inventory levels and reporting lower stock items.Strategically plated hot meals and salads in aesthetically pleasing arrangements.Douglas Gasho – Page ThreeSous Chef, 06/2006 to 10/2010 Officer’s Club at Wright Patterson Air Force Base – Dayton, OHDisciplined and dedicated to meeting high-quality standards.Managed staff schedules to optimize coverage of peak times.Collaborated with the Chef and Chef Manager to create delicious meals for large banquets, including the Air Force Marathon (40,000 people) and all events on base.  We held wine tastings, beer tastings with multiple hors d’oeuvres and banquet food. We held very large scale and prestigious multiple course sit down dinners including the Heraldic Dinner which included Chiefs of Staff, head of material command and Vice President and President of the United States.Acted as head chef when required to maintain continuity of service and quality.Multiple Jobs Held while attending High School and College, 05/2001 to 01/2006 Miscellaneous – Dayton, OhioMultiple jobs held during high school and college with landscapers, restaurants, pool builders, electricians, etc. Education Two Year certification: Hotel and Restaurant Management, 2006 Hocking College – Nelsonville, OHCourse Completions:  Festival Catering, Food and Beverage Services, Bar and Beverage Management, Hospitality Computer Systems, Management for Quality, Hospitality Lab Experience, Contemporary Club Management, Housekeeping Management, Facilities ManagementHigh School Diploma: 2003Yellow Springs/McKinney High School – Yellow Springs, OH Affiliations Member, CMA, 04/2014 to 08/2015
