Damon Jackson
New York,NY
Summary
Accomplished Chef with a robust background in culinary arts, showcased through a successful tenure with various organizations and Restaurant. Expert in food safety and sanitation, knife skills, and fostering effective communications within teams. Achieved significant repeat business by crafting innovative, allergen-aware menus and leading kitchen management efforts. Demonstrates hospitality service expertise and a commitment to high-quality food presentation.
I am a talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with varied recipes with a specialty in caribbean cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
28
28
years of professional experience
Work History
Chef
Island Taste Caribbean Restaurant
02.2022 - Current
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Utilized culinary techniques to create visually appealing dishes.
Chef
Brandywine Assisted Living
03.2020 - 02.2022
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
- Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
Line Cook
Bronx Park Rehabilitation Centre
02.2013 - 11.2015
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Chef
Golden Crust Restaurant
06.2008 - 03.2011
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
Line Cook
Television Jamaica (TVJ)
01.2004 - 04.2006
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Demonstrated strong organizational and time management skills while managing multiple projects.
- Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
- Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
- Plated and presented all dishes to match established restaurant standards.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Line Cook
Grand Montego Beach Resort
02.2001 - 07.2002
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Plated and presented all dishes to match established restaurant standards.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
- Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
Line Cook
Jack Tar Village Beach Resort
11.1999 - 02.2001
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
Line Cook
Laurias Restaurant
04.1997 - 10.1999
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Checked food temperature regularly to verify proper cooking and safety.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
Education
No Degree - Certificate in Food And Services
Heart Trust NTA
Jamaica01-1999
Skills
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Food quality
- Kitchen Management
- Food presentation
- Effective Communications
- Recipes and menu planning
- Hospitality service expertise
- Allergen awareness
- Portion and cost control
- Made-to-order meals
- Vegetarian Cooking
References
Mr Damion Gregory
Manager
Williamsbridge Centre For Rehabilitation
646 875 1000 / 718 892 6600
Dane Shouder
Director of Dining Services
Brandywine Senior Living
516 491 1086
Marlon Knowles
Owner
Island Taste Caribbean Restaurant
201 647 5224
Timeline
Chef
Island Taste Caribbean Restaurant
02.2022 - Current
Chef
Brandywine Assisted Living
03.2020 - 02.2022
Line Cook
Bronx Park Rehabilitation Centre
02.2013 - 11.2015
Chef
Golden Crust Restaurant
06.2008 - 03.2011
Line Cook
Television Jamaica (TVJ)
01.2004 - 04.2006
Line Cook
Grand Montego Beach Resort
02.2001 - 07.2002
Line Cook
Jack Tar Village Beach Resort
11.1999 - 02.2001
Line Cook
Laurias Restaurant
04.1997 - 10.1999
No Degree - Certificate in Food And Services
Heart Trust NTA
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