Damian Shelby
Jackson,MS
Overview
25
25
years of professional experience
Work History
Catering Sous Chef
NWC
Jackson, MS
08.2022 - 11.2023
- Plated finished dishes according to established presentation guidelines.
- Assisted with menu planning, recipe development, and food cost analysis.
- Assisted in developing creative ideas for buffet displays or themed dinners.
- Monitored quality and quantity of ingredients used in all dishes prepared by kitchen staff.
- Provided guidance to new employees on cooking techniques, sanitation procedures, and customer service expectations.
- Enforced adherence to health department regulations regarding temperature control of foods being served at events.
- Performed regular maintenance checks on kitchen equipment such as ovens, stoves, grills.
- Prepared a variety of foods according to recipes or special instructions from clients.
- Ensured that all safety standards were met while preparing and serving food.
- Developed relationships with clients to ensure satisfaction with services provided by the catering team.
- Reviewed daily menus with chefs to ensure accuracy and consistency of dishes served.
- Coordinated with vendors to obtain necessary supplies for catered events on time and within budget.
- Communicated effectively with event planners regarding special requests or dietary restrictions.
- Supervised catering staff during set up, service, and breakdown at events.
- Managed staff of cooks and other kitchen personnel in the preparation of meals for events.
Sous Chef
King Edward Hotel
Jackson, MS
06.2015 - 08.2021
- Trained new hires in proper cooking techniques and recipes.
- Performed weekly inspections of all equipment for safety compliance.
- Contributed to the successful execution of catered events from start to finish.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Supervised cooks and other kitchen personnel during meal services.
- Established standard procedures for plating presentations.
- Assisted in menu development and recipe testing.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
Lead Line Cook
Marriot Hotel
Jackson, MS
09.2011 - 11.2014
- Maintained cleanliness in the kitchen area by adhering to health and safety regulations.
- Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.
- Provided excellent customer service by promptly addressing guest inquiries or complaints.
- Assessed employee performance regularly providing feedback when necessary.
- Ensured proper food safety standards were met at all times.
- Prepared garnishes for later use in meal production.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
Lead Line Cook
Schimmels Fine Dining & Cocktails
Jackson, MS
03.1999 - 05.2010
- Supervised the inventory of food items to ensure adequate supplies for daily operations.
- Maintained cleanliness in the kitchen area by adhering to health and safety regulations.
- Kept up-to-date records of orders placed, received, stored, used, discarded or returned.
- Trained new cooks on recipes, preparation methods, safety procedures and sanitation guidelines.
- Adjusted seasonings to ensure flavors were balanced throughout each dish.
- Managed a team of kitchen staff including assigning tasks and monitoring performance.
- Adhered to portion controls and presentation specifications.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Collaborated with team to deliver timely service of items.
- Used grills, deep fryers and griddles to cook food.
Education
High School Diploma -
Wingfield High School
Jackson, MS05-1995
Skills
- Waste Reduction
- Kitchen Operations
- Culinary techniques
- Portion Control
- Dish preparation
- Food Preparation
- Food presentation
- Menu Memorization
- Vendor Relationship Management
- Employee Scheduling
- Food Safety
- Allergen awareness
- Kitchen Management
- Safe Food Handling
- Team Leadership
- Heavy Lifting
- Decision-Making
References
References available upon request.
Timeline
Catering Sous Chef
NWC
08.2022 - 11.2023
Sous Chef
King Edward Hotel
06.2015 - 08.2021
Lead Line Cook
Marriot Hotel
09.2011 - 11.2014
Lead Line Cook
Schimmels Fine Dining & Cocktails
03.1999 - 05.2010
High School Diploma -
Wingfield High School