Dominique Jones
Snowmass Village,CO
Summary
Chef with excellent experience in fast-paced kitchen environments. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Q
Overview
22
22
years of professional experience
Work History
Cook
Aspen Skiing Company
Aspen, CO
10.2021 - Current
- Set up station and mise en place to Chefs specifications
- Fills out daily production, butcher, and pastalero lists in absence of supervisor
- Fills out AM/PM checkout lists in absence of supervisor
- Coordinates with chefs and production chef for proper closure of production kitchen
- Cooks food to order
- Can cook burgers and meats to proper temperature with the utilization of cake testers/thermometers
- Set up, maintain, work and breakdown station and maintains area cleanliness throughout shift, cleans work area at shift end
- Properly stores all mise en place at shift end
- Can properly cook, cool, and label product
- Submits production needs for thefollowing day by shift end
- Communicates with chefs and production chef regarding daily production needs
- Can maintain a proper rotation of mise en place for station
- Properly cook all proteins
- Simple sauce and dressing knowledge
- Proficient in making purees properly
- Be proficient in Meat roast, fish, Hot App, PM-GM, entremets, & lounge stations
- Follows exact recipes using scales when needed
Line Cook
The Old Club
, MI
05.2021 - 09.2021
- Ensure the preparation station and the kitchen is set up and stocked
- Prepare simple components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces
- Report to the executive chef and follow instructions
- Make sure food preparation and storage areas meet health and safety standards
- Clean prep areas and take care of leftovers
- Stock inventory and supplies
- Cook menu items with the support of the kitchen staff.
Line Cook
Big Sky Boyne Resort, Big Sky
, MT
11.2019 - 04.2021
- Produced consistent quality dishes that were visually appealing while working the line
- Maintained a high level of responsibility and attention to detail when cooking and plating product
- Step into any support role and maintain harmonious relationships with other support team members by being open to completing any task or function that will enhance the culinary experience
- Followed established procedures, inventory systems and processes to assure compliance with our brand standards
- Demonstrated cleanliness standards by maintaining the line and stations in impeccable order
- Accept feedback and coaching from culinary leaders
Assisted Director
AM Chef de Cuisine, Basin Harbor Resort
Vergennes, VT
06.2020 - 09.2020
- Running breakfast at one of the restaurants by performing day-to-day tasks, producing key menu items, while leading the staff and managing all food-related functions
- Ensure exceptional quality of all ingredients, preparation of food items
- Ensures that clear feedback is provided to the entire kitchen team and food service staff and management
- Work closely with the Executive Chef of the resort on costing, production and control for proper recipe execution and waste management
- Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for the guests
- Stay in compliance as well as the cleanliness and organization of the kitchen and its equipment as well as training staff on proper sanitation guidelines
- Assess the need for and report necessary kitchen repairs, monitor and maintain the use of safe food handling procedures as well as a safe working environment by using and ensuring staff use correct food- handling skills and food safety guidelines
- Step in for other kitchen staff as needed and attend staff and management meetings as needed., excel, word, filing, inventory, answered telephone, and administrative duties.
Sous Chef
Pursuit Collection
Talkeetna, AK
04.2019 - 07.2019
- Set up and stocking stations with all necessary supplies
- Prepare food for service (e.g
- Chopping vegetables, butchering meat, or preparing sauces)
- Cook menu items in cooperation with the rest of the kitchen staff
- Answer, report and follow executive chef’s instructions
- Clean up station and take care of leftover food
- Stock inventory appropriately
- Ensure that food comes out simultaneously, in high quality and in a timely fashion
- Comply with nutrition and sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers
Sous Chef/Pastry Chef
Club Med Sandpiper
Port Saint Lucie, FL
10.2018 - 04.2019
- Organize food production within company standards
- Manage goods rotation and oversee food preparation by the team
- Elaborate and oversee preparation with the team
- Assist the chef in determining supply and weekly needs
- Ensure the supply and good maintenance of buffet
- Manage clearing and cleaning of buffets
- Monitor all food served relative to appearance, temperature, sanitation and quality standards, and portion control
- Perform cleanup duties during and after each shift to ensure the kitchen is presentable to guests, prepare and set up for next day
- Prepare a wide variety of goods such as cakes, cookies, pies, bread etc
- Following traditional and modern recipes
- Create new and exciting desserts to renew our menus and engage the interest of customers
- Decorate pastries using different icings, toppings etc
- To ensure the presentation will be beautiful and exciting
- Monitor stocks for baking ingredients such as flour, sugar etc
- And make appropriate orders within budget
- Check quality of material and condition of equipment and devices used for cooking
- Guide and motivate pastry assistants and bakers to work more efficiently
- Identify staffing needs and help recruit and train personnel
- Maintain a lean and orderly cooking station and adhere to health and safety standards
Sous Chef
Princess Cruises and Holland America
Fairbanks, AK
04.2018 - 09.2018
- Performs a variety of advanced food preparation tasks
- Routinely, prepares and processes food
- Monitors food preparation and supervises kitchen staff operations
- Check food and kitchen supplies; ensure cooking utensils, pans, and other equipment are kept in a clean and sanitary condition
- Assign cleaning duties as needed
- Accurately complete daily, weekly, and monthly cleaning schedules
- Assist with training of kitchen personnel
- Record food temperatures, production, and waste on required documentation
- Come up with new dishes which appeal to the clients, whenever required
- Plan the food design in order to create a perfect match between the dish’s aspect and its taste
- Train the kitchen staff in order to provide best results in minimum time and using at the maximum the available resources
- Maintain order and discipline in the kitchen during working hours.
Swing Shift Manager
McDonald's
Honolulu, HI
11.2017 - 04.2018
- Supervise team members in order to ensure quality of service
- Supervise kitchen activities to ensure quality of food
- Train and schedule the activities of food service personnel
- Ensure cleanliness of the store
- Investigate and resolve complaints akin to foodservice and quality
- Maintain inventory and ensure adequate stocks
- Manage cash registers and deposits
- Ensure proper staffing levels by assisting in the recruiting, interviewing and hiring talented kitchen staff members in accordance with the PDA’s hiring policies Manage assigned staff, including scheduling, training, performance feedback, discipline, investigations and terminations Maintain current kitchen schedules, staffing templates, and staff employee files Assure and/or conduct ongoing training and professional development of kitchen staff
Assistant Cook
Norwegian Cruise Line
Honolulu, HI
05.2017 - 09.2017
- Prepared and served food promptly and courteously
- Prepared and presented specialty food items for room service and Captain
- Assisted with foodservice item stocking as required
- Ensured quality of raw and cooked food items on a regular basis
- Maintained clean and sanitary kitchen area and equipment.
Line Cook
Raglan Road Irish Pub & Restaurant, Cookes of Dublin
Lake Buena Vista, FL
12.2016 - 05.2017
- Serve menu items compliant with established standards
- Use food preparation tools in accordance with manufactures instruction
- Close the kitchen correctly and follow the closing checklist for kitchen station
- Maintain a prepared and sanitary work area at all times
- Keep the work area fresh all through the shift
- Assist with all duties as assigned by Sous Chef
Swing Manager
McDonalds
Leesburg, FL
05.2015 - 12.2016
- Supervise team members in order to ensure quality of service
- Supervise kitchen activities to ensure quality of food
- Train and schedule the activities of food service personnel
- Ensure cleanliness of the store
- Investigate and resolve complaints akin to food service and quality
- Maintain inventory and ensure adequate stocks
- Manage cash registers and deposits
Line Cook/Prep Cook
Red Lobster
Leesburg, FL
02.2015 - 12.2016
- Seasoned and cooked food according to recipes and personal judgment and experience
- Maintained sanitation, health, and safety standards in work areas
- Cleaned food preparation areas, cooking surfaces, and utensils
- Verified that prepared food meets requirements for quality and quantity.
Line Cook
SeaWorld Orlando
Orlando, FL
10.2012 - 01.2015
- Prepare a variety of foods, meat, seafood, poultry, vegetable, and cold food items
- Arrange sauces and supplementary garnishes for the allocated station
- Cover, date and correctly store all bits and pieces and prep food items
- Notify Chef in advance of likely shortages
- Serve menu items compliant with established standards
- Close the kitchen correctly and follow the closing checklist for kitchen actions
- Maintain a prepared and sanitary work area at all times
Assistant Chef
Walt Disney Parks and Resorts, Dining
Lake Buena Vista, FL
05.2009 - 01.2015
- Prepared all food items as directed in a sanitary and timely manner
- Followed recipes, controls, portion, and presentation specifications as set by the restaurant
- Followed proper plate presentation and garnish set up for all dishes
- Tracked and reported any food waste
- Handled, stored and rotated all the products properly
- Trained new and current employees
Cook
Boston Market
Orlando, FL
11.2010 - 08.2011
- Prepare a variety of foods; meat, seafood, poultry, vegetable, and cold food items
- Arrange sauces and supplementary garnishes for the allocated station
- Serve menu items compliant with established standards.
Certified Swing Manager
McDonalds
Smyrna, DE
08.2003 - 06.2008
- Maintained excellent customer relations and developed customer rapport
- Diplomatically resolved customers complaints on as-needed basis
- Accurately calculated and made daily deposits of up to $8,000
- Ability to follow instructions well and make decisions with no supervision
- Motivated and supervised 15+ employees on daily basis
- Maintained all record-keeping procedures without error
- Delegated responsibilities to employees to meet company’s expectations
- Effectively developed telephone communication skills
- Strict adherence to food safety handling practices and kitchen operations
- Assigned to work all positions in restaurant
Education
STCW
Maryland05.2017
BS - Paralegal Studies
Liberty University
2017
Diploma - undefined
Dover High School
2004
Skills
- Purchasing and Receiving
- New Recipe Creation
- Sous Vide Technique
- Food Plating and Presentation
- Kitchen Sanitization
- Food Allergies
- Safety and Sanitation Standards
- Dietary Restrictions
Additional Information
- Willing to relocate: Anywhere, Authorized to work in the US for any employer
Timeline
Cook
Aspen Skiing Company
10.2021 - Current
Line Cook
The Old Club
05.2021 - 09.2021
Assisted Director
AM Chef de Cuisine, Basin Harbor Resort
06.2020 - 09.2020
Line Cook
Big Sky Boyne Resort, Big Sky
11.2019 - 04.2021
Sous Chef
Pursuit Collection
04.2019 - 07.2019
Sous Chef/Pastry Chef
Club Med Sandpiper
10.2018 - 04.2019
Sous Chef
Princess Cruises and Holland America
04.2018 - 09.2018
Swing Shift Manager
McDonald's
11.2017 - 04.2018
Assistant Cook
Norwegian Cruise Line
05.2017 - 09.2017
Line Cook
Raglan Road Irish Pub & Restaurant, Cookes of Dublin
12.2016 - 05.2017
Swing Manager
McDonalds
05.2015 - 12.2016
Line Cook/Prep Cook
Red Lobster
02.2015 - 12.2016
Line Cook
SeaWorld Orlando
10.2012 - 01.2015
Cook
Boston Market
11.2010 - 08.2011
Assistant Chef
Walt Disney Parks and Resorts, Dining
05.2009 - 01.2015
Certified Swing Manager
McDonalds
08.2003 - 06.2008
STCW
BS - Paralegal Studies
Liberty University
Diploma - undefined
Dover High School
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