Damien Cavicchi Jr.
Jackson,MS
Summary
Dedicated culinary student with extensive experience in high-volume restaurant service, both front-of-house and back-of-house. Proven track record of delivering exceptional food quality and ensuring customer satisfaction. Skilled in various cooking techniques and team collaboration, aiming to leverage culinary expertise in a dynamic kitchen environment.
Overview
5
5
years of professional experience
Work History
Lead Line Cook
Hal and Mals
Jackson, MS
10.2023 - 01.2025
- Maintained cleanliness in the kitchen area by adhering to health and safety regulations.
- Planned, prepared and cooked meals according to restaurant specifications.
- Prepared specials for lunch and dinner service.
- High-volume catering, both on and off-site.
- Supervised the inventory of food items to ensure adequate supplies for daily operations.
- Washed and cut ingredients for quick meal assembly.
- Prepared a variety of soups and sauces with precision.
- Expedited high-volume service efficiently.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Assisted in food inventory and control while properly receiving and storing delivered items.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Kept stations stocked and ready for use to maximize productivity.
Head Barback
Koestler Prime
Ridgeland, MS
12.2021 - 09.2022
- Maintained high standards of customer service during high-volume work shifts and fast-paced operations.
- Provided support to bartenders by pre-mixing cocktails and preparing garnishes in advance.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Wiped down tables and removed trash and dirty plates to provide clean, welcoming dining environment.
- Cleaned up spills and brought replacement items to tables.
- Assisted bar staff with stocking and organizing bar supplies.
- Participated in ongoing training to enhance job skills and knowledge.
- Managed ice supply, ensuring bars were adequately stocked throughout shifts.
- Engaged in continuous learning about new products and cocktail recipes.
- Took food and drinks to bar and table customers.
- Operated dishwashers to clean glassware, ensuring a steady supply for bartenders.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Performed minor maintenance tasks to keep bar equipment in good working order.
- Greeted guests with friendliness and professionalism.
- Maintained an inventory of all liquor, beer, wine, spirits, non-alcoholic beverages and related items needed for the bar operation.
- Assisted with training new barback staff, sharing knowledge and best practices.
- Ensured a clean, safe, and organized work area for bartenders by regularly sanitizing surfaces and equipment.
Sauté Cook
Caet Seafood & Oysterette
Ridgeland, MS
06.2021 - 12.2021
- Executed proper techniques when preparing menu item ingredients.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Modified temperature settings based on ingredients to avoid burning and overcooking.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Garnished and arranged dishes into creative presentations.
- Made meals in accordance with company standards and requirements.
- Sautéed proteins such as chicken, beef, pork, and seafoods with various sauces or marinades to order specifications.
- Ensured mise en place was consistently organized at the sauté station.
- Successfully executed and completed high-volume service.
Sauté Cook
Colony Bistro
Madison, MS
02.2020 - 06.2021
- Formed a baseline of kitchen knowledge and etiquette.
- Developed proficiency in handling different kitchen machines with safety.
- Maintained steady performance throughout each kitchen station.
- Experienced front-of-house duties, such as running food and bussing tables.
Education
Associate - Culinary Arts
Culinary Institute of America
Hyde Park, NY12-2027
GED -
Madison Central
Madison, MS08-2022
Skills
- Spoilage prevention
- Plates presentation
- Food safety knowledge
- Knife skills and knowledge
- Quality control
- Workstation organization
- Recipe execution
- Ingredient preparation
- Kitchen organization
- Recipe memorization
- Food safety
- Catering
- Expediting
Timeline
Lead Line Cook
Hal and Mals
10.2023 - 01.2025
Head Barback
Koestler Prime
12.2021 - 09.2022
Sauté Cook
Caet Seafood & Oysterette
06.2021 - 12.2021
Sauté Cook
Colony Bistro
02.2020 - 06.2021
Associate - Culinary Arts
Culinary Institute of America
GED -
Madison Central
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