DEYJIANA JOHNSON
Oyster Harbors Club
15
years of professional experience
I am a highly dependable professional with experience and education in the Culinary Arts. I have a distinct talent for people management and possess advanced analytical and communication skills. I am known for excellent customer service abilities and a passion for achieving goals through practical strategies and quality service. I am enthused to continue my professional growth with a well-regarded and forward thinking company
Skilled restaurant cook with experience in fast-paced kitchen environments. Demonstrated ability to quickly learn new recipes and techniques while maintaining high standards of food quality and hygiene. Strong team player, adept at working efficiently under pressure to ensure timely order delivery. Contributed to menu development and kitchen workflow optimization, enhancing overall dining experience for customers.
Work History
Grill Cook
3 Months- Prepared a variety of grilled dishes, ensuring adherence to quality and presentation standards.
- Operated grill stations efficiently during peak service hours, maintaining high productivity levels.
- Trained new kitchen staff on proper grilling techniques and food safety protocols.
- Collaborated with chefs to develop seasonal menu items featuring grilled specialties.
- Monitored inventory levels of grilling supplies, reducing waste through efficient usage practices.
Line Cook
7 Months- Prepared high-quality dishes according to menu specifications and culinary standards.
- Streamlined kitchen operations by optimizing ingredient inventory and reducing waste.
- Trained and mentored junior cooks on food preparation techniques and safety protocols.
- Collaborated with management to develop seasonal menus reflecting local cuisine trends.
- Ensured compliance with health and safety regulations to maintain a clean work environment.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Grill Cook
4 Months- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Created cost estimates for new menu items by taking into account ingredient prices and labour costs.
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
- Organized the daily mise en place in order to prepare meals efficiently.
line cook
5 Months- Grilled and deep fried various foods from meats to potatoes.
line cook
7 Months- Set up and performed initial prep work for soups, sauces and salads.
line cook
7 Months- Set up and performed initial prep work for soups, sauces and salads.
- Cleaned food preparation areas, cooking surfaces, and utensils.
line cook
7 Months- Set up and performed initial prep work for soups, sauces and salads.
line cook
7 Months- Set up and performed initial prep work for soups, sauces and salads.
sous chef
1 Year 1 Month- Resolved conflicts between kitchen staff members in an efficient manner.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Negotiated contracts with suppliers to secure competitive prices for ingredients.
junior sous chef
3 Years 9 Months- Modified existing recipes based on availability of ingredients or customer requests.
- Ensured adherence to sanitation procedures throughout the kitchen operation.
- Checked quality of raw materials prior to use in order to maintain high standards of product presentation.
- Trained and supervised junior cooks in proper culinary techniques.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
range cook
1 Year 10 Monthsrange cook
2 Years2 Years
- As a range chef where the restaurant is an Alacarte restaurant
- EXTRA CURRICULAR ACTIVITY Member of the Culinary Federation of Jamaica
Education
National Vocation Qualification of Jamaica Chef De Parte Certificate
CSEC
Social Studies
Home Economics Management
Information Technology
Skills
A keen interest in food and cooking.
Strong communication and leadership skills.
The ability to work under pressure.
Ingredient inspection
Quality assurance and control
References
REFERENCES: Chef Patrick Kelly ,Oyster harbor club.(616) 443-9315
Chef Alex Ruggieri .(617) 678-7060
Timeline
Grill Cook
Oyster Harbors Club
05.2026 - CurrentRead More
Line Cook
Lexington Country Club
10.2025 - 05.2026Read More
Grill Cook
Oyster Harbor Club
05.2025 - 09.2025Read More
line cook
Okemo Ski Resort
11.2023 - 04.2024Read More
line cook
Chatham Bars Inn
04.2023 - 11.2023Read More
line cook
Lexington County club
09.2022 - 04.2023Read More
line cook
Chatham Bars Inn
04.2022 - 11.2022Read More
line cook
Lexington County club
09.2021 - 04.2022Read More
sous chef
Secrets Resorts & spa
12.2019 - 01.2021Read More
junior sous chef
Royalton resorts
03.2016 - 12.2019Read More
range cook
Secrets Resorts & Spas
03.2014 - 01.2016Read More
range cook
Kenilworth Main Kitchen
01.2012 - 01.2014Read More
Roots café
01.2012 - 01.2014Read More
Green Island High School
CSEC
Read More
North West Institute
National Vocation Qualification of Jamaica Chef De Parte Certificate
Read More