Summary
Overview
Work History
Education
Skills
Certification
References
Timeline
Generic

Alexander Jones

Sudbury,MA

Summary

Adept at signature dish creation and menu development, I elevated culinary standards at Wellesley Country Club, mastering allergen awareness and catering events. My dynamic approach, blending physical stamina with innovative recipes, consistently enhances dining experiences, achieving notable customer satisfaction.

Overview

33
33
years of professional experience
1
1
Certification

Work History

Golf Course Chef

Wellesley Country Club
Wellesley , MA
03.2018 - Current
  • Collaborated with restaurant management to align kitchen operations with goals of establishment.
  • Organized special events such as banquets or buffets requiring complex menus or decorations.
  • Resolved customer complaints regarding food quality or service issues.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
  • Prepared workstations with ingredients and tools to increase efficiency.

Chef

Tastebuds Private Chef Service
Scottsdale, AZ
03.2008 - Current
  • Developed creative ideas for special events or promotions involving food preparation or presentation.
  • Planned menus, ordered supplies and managed kitchen staff.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Selected and developed recipes and planned menus, driving consistent food quality and production.
  • Collaborated with restaurant management to align kitchen operations with goals of establishment.

Sous Chef

DaVinci Ristorante
Boston, MA
01.2016 - 02.2018
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Monitored inventory levels to ensure adequate supplies on hand.
  • Monitored food products, driving quality, freshness and integrity.
  • Developed daily specials utilizing seasonal ingredients.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Established standard procedures for plating presentations.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Collaborated with Executive Chef to create innovative dishes for special events.

AM Sous Chef

LAMP cafe
Scottsdale, AZ
04.2014 - 09.2016
  • Established standard procedures for plating presentations.
  • Checked quality of food products to meet high standards.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies.
  • Collaborated with Executive Chef to create innovative dishes for special events.

Lead Line Cook

28 Degrees
Boston, MA
04.2005 - 02.2008
  • Made meals in accordance with company standards and requirements.
  • Monitored product freshness and rotation dates to maintain quality assurance standards.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Cooked multiple orders simultaneously during busy periods.
  • Set up workstations with needed ingredients, utensils and cooking equipment.

Sauté Cook

Noto's Old World
Grand Rapids, MI
04.1999 - 01.2003
  • Plated dishes according to presentation guidelines established by chefs or supervisors.
  • Made meals in accordance with company standards and requirements.
  • Replenished food items from inventory and rotated ingredients.

Line Cook

Donacesca Ristorante
Sudbury, MA
07.1992 - 07.1998
  • Made meals in accordance with company standards and requirements.
  • Plated dishes according to restaurant presentation standards before delivering them to customers.
  • Kept stations stocked and ready for use to maximize productivity.

Education

Bachelor of Arts - Culinary

New England Culinary School
Montpelier, VT
05-1993

Skills

  • Food and beverage pairing
  • Signature dish creation
  • Menu development
  • Catering events
  • Recipes and menu planning
  • Physical stamina
  • Allergen awareness

Certification

  • ServSafe Managers Course
  • Massachusetts Allergen Training
  • CPR Certified

References

References available upon request.

Timeline

Golf Course Chef

Wellesley Country Club
03.2018 - Current

Sous Chef

DaVinci Ristorante
01.2016 - 02.2018

AM Sous Chef

LAMP cafe
04.2014 - 09.2016

Chef

Tastebuds Private Chef Service
03.2008 - Current

Lead Line Cook

28 Degrees
04.2005 - 02.2008

Sauté Cook

Noto's Old World
04.1999 - 01.2003

Line Cook

Donacesca Ristorante
07.1992 - 07.1998

Bachelor of Arts - Culinary

New England Culinary School

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