Jason Sheldon

• Developed kitchen staff through training, disciplinary action and performance reviews.
• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
• Generated employee schedules, work assignments and determined appropriate compensation rates.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Planned promotional menu additions based on seasonal pricing and product availability.

Created menus and designed corresponding recipes for Aquitaine.

• Scheduled and supervised all kitchen employees such as dishwashers and waiters.
• Oversaw preparation of creatively-designed recipes for Aquitaine.
• Forecasted seasonal staffing levels and interviewed and hired new staff members.
• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
• Hired, managed and trained kitchen staff.
• Created recipes and prepared advanced dishes.
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Controlled food cost at 27%, and labor cost at 15.5%.

• Hired, managed and trained kitchen staff.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Created recipes and prepared advanced dishes.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Developed kitchen staff through training, disciplinary action and performance reviews.
• Developed and cooked memorable dishes that brought new customers into establishment.