JACEY JIMENEZ
Brooklyn,NY
Summary
Accomplished Sous Chef with a strong background in kitchen management at Intercontinental Hotel. Proven ability in food safety and cost analysis, leading to streamlined processes and increased operational efficiency. Notable for innovative menu development and a keen eye for detail, contributing to high levels of guest satisfaction and team effectiveness.
Overview
19
19
years of professional experience
Work History
Sous Chef
Intercontinental Hotel
01.2006 - Current
- Streamlined kitchen processes to reduce wait times and accommodate more guests.
- Established standard procedures for plating presentations to ensure consistency.
- Executed command-based structure to enhance staff performance and operational efficiency.
- Maintained accurate records for cost analysis and budget management.
Sous Chef
RUI Hotel
02.2019 - 01.2022
- Supported the Executive Chef in upholding high quality and standards in daily kitchen operations, while also overseeing and leading the kitchen team.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Maintained accurate records for cost analysis purposes.
Sous Chef
The Gansevoort
01.2019 - 01.2020
- Trained cooks on gourmet cooking techniques to enhance culinary skills.
- Supervised all cooking stations, ensuring adherence to compliance standards.
- Expedited inventory management processes to optimize kitchen efficiency.
- Assisted in preparation of basic and convenience foods, soups, sauces, and stocks.
Junior Sous Chef
Mercado - Little Spain
New York, NY
01.2012 - 01.2014
- Serve as a roundsmen working in all stations
- Create and cook daily meals in a high-volume restaurant
- Ensure all food production areas are operating to the required standards throughout the designated opening hours
- Assist in weekly and seasonal menu development
- Maintain cleanliness and ensure food safety and all other health and safety matters are adhered to
- Support, guide and provide any appropriate training to members of the kitchen staff.
- Demonstrate judgment, decision making, and conflict resolution skills with guests, staff, and peers
Sous Chef
The Dream Hotel
New York, NY
01.2011 - 01.2012
- Executed daily meal preparation in high-volume restaurant settings.
- Functioned as roundsman across all stations to ensure operational efficiency.
- Collaborated with kitchen staff to uphold quality and consistency in food production.
Sous Chef
The Monkey Bar
New York, NY
01.2008 - 01.2010
- Ensured compliance of all food production areas with required standards during operating hours.
- Maintained cleanliness while enforcing strict food safety and health regulations.
- Supported kitchen staff through targeted training initiatives to improve performance.
- Contributed to weekly and seasonal menu development to expand culinary offerings.
- Demonstrated effective judgment and decision-making in guest and staff interactions.
Education
B.S. - Culinary Arts
Culinary Institute of America
Skills
- Fruit and ice carving
- Management
- Training and development
- Food safety
- Attention to detail
Timeline
Sous Chef
RUI Hotel
02.2019 - 01.2022
Sous Chef
The Gansevoort
01.2019 - 01.2020
Junior Sous Chef
Mercado - Little Spain
01.2012 - 01.2014
Sous Chef
The Dream Hotel
01.2011 - 01.2012
Sous Chef
The Monkey Bar
01.2008 - 01.2010
Sous Chef
Intercontinental Hotel
01.2006 - Current
B.S. - Culinary Arts
Culinary Institute of America
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