Summary
Overview
Work History
Education
Skills
Interests
Timeline
Websites

Dominick Jean-Louis

Orlando,FL

Summary

I have been fasinated with food from a young age i remeember watching good eats to go to bed and helping get the food ready for family parties. food has always been a driving force for me. besides the eating part being able to provide joy to people is rewarding. over the years i worked to become a Chef specializing in modern cuisine. Successful 14 year record in prestigious kitchens. Career achievements working with head chefs and kitchen staff to expand and uphold the standard set in place.

Overview

13
13
years of professional experience

Work History

Sous Chef

Smokemade Meats & Eats
01.2025 - Current
  • Food preparation
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Coordinated with team members to prepare orders on time.
  • Assisted with menu development and planning.
  • Trained and managed kitchen personnel and supervised related culinary activity.

Sous Chef

Doshi
01.2024 - 11.2024
  • Worked with the Chef to design and execute tasting menus
  • Disciplined and dedicated to meeting high-quality standards.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Implemented food cost and waste reduction initiatives to save money while creating new dishes that are innovative and give the guests a new experience

Assistant operation manager

Cholo Dog
07.2022 - 01.2024
  • Helped team members maintain business professionalism by coaching each on methods for delivering exceptional service to every customer.
  • Taught employees how to collaborate on daily job tasks and achieve service targets.
  • Assisted in recruiting, hiring and training of team members.
  • Worked daily operations with staff and ensured food was prepared correctly
  • Developed new menu items
  • Assisted with converting a food cart to a full service restaurant
  • created systems for stalls in Kia center and inter& Co.

Chef de Partie

Ava MediterrAegean
01.2022 - 06.2022
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Complied with portion and serving sizes as per restaurant standards.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Monitored food production to verify quality and consistency.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Coordinated with team members to prepare orders on time.
  • Participated in food tastings and taste tests.
  • Modified recipes to accommodate dietary restrictions and allergies.

Sous Chef

Sushi pop
04.2021 - 01.2022
  • Developed seasonal menu Specials and instructed cooks how to execute for service
  • Evaluated food products to verify freshness and quality.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Sous Chef

Kaizen Izakaya
10.2019 - 03.2020
  • Participated in food tastings and taste tests.
  • Set up and broke down kitchen for service.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Plated dishes to meet restaurant standards and maintain business reputation.


Line Cook

Sushi Pop
06.2018 - 10.2019
  • Focused on Garde manger and Desserts
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Managed inventory and ordered food and supplies to maintain adequate stock.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Developed innovative, creative menu items and recipes.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Trained new kitchen staff on food safety, preparation and cooking techniques.

Line Cook

Boca Winter Park
02.2015 - 06.2018
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Plated and presented all dishes to match established restaurant standards.
  • Developed innovative, creative menu items and recipes.

Line Cook

EPCOT
12.2013 - 02.2015
  • Worked with opening staff to launch "The Spice Road Table" in the morocco pavilion
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Kept kitchen clean and organized by performing daily maintenance tasks.

Crew Trainer

Panera Bread
11.2012 - 01.2014
  • Trained new team members correct procedures for all my certified areas of operations.
  • Mentored junior employees to improve performance, food safety, and customer service.
  • Prepared Food items consistently and to specification at a high volume
  • Stocking Lines for current and future shifts
  • Received and organized Food orders

Education

Certificate - Culinary

Valencia College West, Orlando, FL
01.2013
Received certificate

Skills

  • ServeSafe manager
  • 14 years of kitchen experience
  • Station oversight
  • Plating
  • Safe food handling
  • Dish preparation
  • Recipes and menu planning
  • Menu development
  • Food spoilage prevention
  • Detail-oriented
  • Garnishing and plating
  • Knife skills

Interests

Photography

Museums

Animation

Timeline

Sous Chef - Smokemade Meats & Eats
01.2025 - Current
Sous Chef - Doshi
01.2024 - 11.2024
Assistant operation manager - Cholo Dog
07.2022 - 01.2024
Chef de Partie - Ava MediterrAegean
01.2022 - 06.2022
Sous Chef - Sushi pop
04.2021 - 01.2022
Sous Chef - Kaizen Izakaya
10.2019 - 03.2020
Line Cook - Sushi Pop
06.2018 - 10.2019
Line Cook - Boca Winter Park
02.2015 - 06.2018
Line Cook - EPCOT
12.2013 - 02.2015
Crew Trainer - Panera Bread
11.2012 - 01.2014
Valencia College West - Certificate, Culinary

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Dominick Jean-Louis