Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Generic

Itamar Jones

Dallas,TX

Summary

Itamar Jones (Mitzi) is a Jamaican born chef from Sweden who has lived and worked in the US.

Mitzi received her gastronomic exam in the Swedish academy Lernia where she specialized in the modern European cuisine.

With her background in Jamaica and the Swedish kitchen she is combing modern European cuisine with contemporary US cooking.

Modern European food has seen a marked shift towards a more relaxed and less specific attitude to ingredient selection and preparation.

Mitzi's experimenting and mixing different styles of cooking from different countries to create a new and exciting taste experience. In particular she is using her knowledge of Jamaican and Swedish traditions in the kitchen.


Overview

10
10
years of professional experience
1
1
Certification

Work History

Chef and Institutional Chef

Jamaica Cabana
03.2017 - 09.2018
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Collaborated with staff members to create meals for large banquets.
  • Cooked memorable dishes that brought new customers into establishment.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Evaluated food products to verify freshness and quality.
  • Utilized culinary techniques to create visually appealing dishes.
  • Assisted with menu development and planning.
  • Modified recipes to accommodate dietary restrictions and allergies.

Chef

Stjärnpoolen AB
02.2009 - 10.2010
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Cooked memorable dishes that brought new customers into establishment.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Spearheaded successful catering events, showcasing the restaurant''s signature dishes while maintaining impeccable standards of service.
  • Evaluated food products to verify freshness and quality.
  • Utilized culinary techniques to create visually appealing dishes.
  • Modified recipes to accommodate dietary restrictions and allergies.

Education

Competency Certificate - Chef And Institutional Chef Training

Lernia
Halmstad Sweden
03.2008

Skills

  • Food safety and sanitation
  • Knife Skills
  • Cooking techniques
  • Food quality
  • Kitchen Management
  • Food presentation
  • Meal Preparation
  • Effective Communications
  • Recipes and menu planning
  • Food plating and presentation
  • Allergen awareness
  • Sauce preparation
  • Made-to-order meals
  • Vegetarian Cooking
  • Vegan Cooking
  • World cuisine knowledge
  • Cleaning and sanitation
  • Safe Food Handling
  • Food Safety
  • Attention to Detail
  • Food Preparing, Plating, and Presentation
  • Garnishing and Plating
  • Food Handler Certification

Certification


  • Chef and Institutional Chef Training - 06-26-2006 to 03-13-2008
  • Certificate of Competence

Languages

Swedish
Native or Bilingual

Timeline

Chef and Institutional Chef

Jamaica Cabana
03.2017 - 09.2018

Chef

Stjärnpoolen AB
02.2009 - 10.2010

Competency Certificate - Chef And Institutional Chef Training

Lernia

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Itamar Jones