Overview
Work History
Education
Skills
Painting
Timeline
Generic

Catlin Jacobs

Overview

14
14
years of professional experience

Work History

Line Cook

Pat Gallagher's 527
01.2022 - Current
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality; along with creating specials and SODs
  • Plated and presented all dishes to match established restaurant standards.
  • Prepared and butchered food items such as meats, poultry, and fish for a variety of cooking purposes.
  • Oversaw inventory management and supply ordering to maintain fully stocked kitchen.

Sous Chef

Del Porto Ristorante
06.2021 - 12.2021
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Monitored food and labor costs to verify budget targets were met.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Sous Chef

Meribo
04.2020 - 05.2021
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Assisted with menu development and planning.

Wedding Caterer, Sous Chef

The Lakehouse - Mandeville
04.2016 - 04.2018
  • Cooked for large groups of people (900+) and managing various types of food for large events.
  • Created catering menu based upon client specifications, event type, dietary needs, and budget.
  • Ordered food items and supplies needed to fulfill catering jobs.

Wedding Caterer, Sous Chef

The Lakehouse - Mandeville
03.2012 - 04.2014
  • Cooked for large groups of people (900+) and managing various types of food for large events.
  • Created catering menu based upon client specifications, event type, dietary needs, and budget.
  • Ordered food items and supplies needed to fulfill catering jobs.


Lead Line Cook

Del Porto Ristorante
01.2010 - 02.2012
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Produced and maintained adequate amounts of mise en place to make meal preparation easier.
  • Prepared and butchered food items such as meats, poultry, and fish for a variety of cooking purposes.

Education

Associate of Arts -

LSU
Baton Rouge, LA

High School Diploma -

Fontainebleau High School
Mandeville, LA
05.2007

Skills

  • Create Recipes
  • Soup Master
  • Creative Thinking
  • Fine Dining Expertise
  • Signature Dish Creation
  • Recipe Development
  • Waste Control
  • Food Preparing, Plating and Presentation
  • Knife Use
  • Butchering
  • NOT Baking

Painting

I draw stuff

Timeline

Line Cook

Pat Gallagher's 527
01.2022 - Current

Sous Chef

Del Porto Ristorante
06.2021 - 12.2021

Sous Chef

Meribo
04.2020 - 05.2021

Wedding Caterer, Sous Chef

The Lakehouse - Mandeville
04.2016 - 04.2018

Wedding Caterer, Sous Chef

The Lakehouse - Mandeville
03.2012 - 04.2014

Lead Line Cook

Del Porto Ristorante
01.2010 - 02.2012

Associate of Arts -

LSU

High School Diploma -

Fontainebleau High School

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Catlin Jacobs