Summary
Overview
Work History
Education
Skills
Timeline
Generic

Diarius Jackson

Salt Lake City

Summary

Professional culinary expert with strong skills in high-pressure kitchen environments. Proven ability to prepare diverse dishes while maintaining high standards of quality and presentation. Solid track record of collaborating effectively with team members and adapting to changing needs. Known for reliability, culinary creativity, and strong focus on achieving outstanding results.

Overview

8
8
years of professional experience

Work History

Line Cook

Stanza Italian Bistro
10.2016 - 10.2024
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
  • Kept stations stocked and ready for use to maximize productivity.
  • Grilled and deep fried various foods, including meats, potatoes and fish.
  • Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Washed and peeled ingredients to prepare for use in different meals and recipes.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
  • Assisted in preparation of menu items such as steaks, burgers and sandwiches.

Lead Line Cook

Cotton Bottom
01.2021 - 05.2021
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Increased customer satisfaction rates by promptly addressing concerns and providing solutions to any issues that arose during service.
  • Cleaned and sanitized work areas, utensils and equipment.

Sous Chef

Brickyard Bar
01.2020 - 10.2020
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Supervised all kitchen food preparation in demanding, high-volume environment.
  • Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
  • Performed mise en place daily to efficiently prepare signature dishes.
  • Performed as head chef as needed to maintain team productivity and restaurant quality.
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
  • Created exciting dishes at competitive prices to attract clientele and increase revenue.

Head Chef

Medetrina
05.2016 - 10.2016
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Taught kitchen staff about proper nutrition, food allergies and dietary issues.
  • Supervised staff of 8, providing direction in preparing specialty items, including mediterainian and tapas food.
  • Prepared schedules, work assignments and constructed employee compensation packages.
  • Performed mise en place daily to efficiently prepare signature dishes.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Adjusted seasonal plans to source local ingredients and align special dishes with area events.
  • Followed all food safety and sanitary guidelines to comply with local and state regulations.
  • Managed kitchen staff team of 8 and assigned various stages of food production.
  • Controlled and directed the food preparation process.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Approved and polished dishes before delivery to customers to maintain signature reputation.
  • Oversaw hiring, training and development of kitchen employees.
  • Washed utensils, plates and chopping boards between tasks to avoid cross-contamination.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Created exciting dishes at competitive prices to attract clientele and increase revenue.
  • Incorporated customer recommendations and feedback to experiment with new dishes.

Education

High School Diploma -

Brighton
Salt Lake City, UT
06-2003

Skills

  • Dish preparation
  • High-quality ingredients
  • Motivational team management
  • Positive and professional
  • Vendor relations
  • Workflow Optimization
  • Cleaning and sanitizing methods
  • Recipe creation
  • Meal preparation
  • Team training
  • Menu development
  • Food preparation techniques
  • Grilling and deep frying skills
  • Kitchen equipment and tools
  • Banquets and catering

Timeline

Lead Line Cook

Cotton Bottom
01.2021 - 05.2021

Sous Chef

Brickyard Bar
01.2020 - 10.2020

Line Cook

Stanza Italian Bistro
10.2016 - 10.2024

Head Chef

Medetrina
05.2016 - 10.2016

High School Diploma -

Brighton
Diarius Jackson