JACEY JIMENEZ
Brooklyn
Summary
Highly qualified Innovative Sous Chef with 17 years experience in diverse culinary techniques and management of kitchen staff. Strong background in menu development, food preparation, and cost control. Demonstrated ability to maintain high quality standards while increasing efficiency in fast-paced environments. Consistently achieve customer satisfaction through creative culinary skill set and effective communication abilities.
Overview
19
19
years of professional experience
Work History
Sous Chef
Gate Gourmet
Queens, NY
01.2022 - 07.2024
- Trained kitchen staff to perform various preparation tasks under pressure.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed close relationships with suppliers to source best ingredients.
- Participated in food tastings and taste tests.
- Utilized culinary techniques to create visually appealing dishes.
- Monitored food production to verify quality and consistency.
- Prepared over 18, 000-22,000 meals daily for multiple airlines, domestic and international
Sous Chef
Intercontinental Hotel
New Yo, NY
01.2006 - 06.2024
- Trained ,expedited,inventory,train cooks etc.
- Supervised all stations of Gourmet cooking while enforcing compliance of healthy and nutritional cooking, cooking basic and convenience foods, soup preparations, sauces and stocks
- Track record of success with bias for action, high energy level and desire to succeed
- Performed weekly inspections of all equipment for safety compliance.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Developed daily specials utilizing seasonal ingredients.
- Assisted in menu development and recipe testing.
- Supervised cooks and other kitchen personnel during meal services.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Assisted the catering production and meal planning of the VIPs and super VIPs, as well as participated in the tastings to ensure maximum satisfaction. Catered for 120-400 people on premise.
Sous Chef
Riu Hotel
New York, NY
02.2019 - 01.2022
- Complied with all health department regulations regarding proper food handling methods.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning for an excess of 220-400 covers.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
- (Contract Assignment).
Sous Chef
The Gansevoort
New York, NY
01.2019 - 01.2020
- Supervised cooks and other kitchen personnel during meal services.
- Maintained accurate records for cost analysis purposes.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Collaborated with Executive Chef to create innovative dishes for special events for 250-450 covers.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Liaised closely with kitchen and front-of-house personnel.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Junior Sous Chef
Mercado - Little Spain
New York, NY
01.2012 - 01.2014
- Create and cook daily meals in a high-volume restaurant
- Assist in weekly and seasonal menu development.
- Assisted Executive Chef in menu planning, recipe development and kitchen operations.
- Provided guidance to staff members regarding recipes, plating techniques, garnishes and portion control.
- Managed food inventory, ordering and receiving of products from vendors.
- Monitored food temperatures during storage, preparation and service to meet safety standards.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Created cost-effective menus that increased customer satisfaction and profitability
- Cultivated relationships with vendors to secure cost-effective ingredients for recipes.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Sous Chef
The Dream Hotel
New York, NY
01.2011 - 01.2012
- Performed weekly inspections of all equipment for safety compliance.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Maintained accurate records for cost analysis purposes.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Assisted in menu development and recipe testing.
- Contributed to the successful execution of catered events from start to finish.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
Sous Chef
The Monkey Bar
New York, NY
01.2008 - 01.2010
- Performed weekly inspections of all equipment for safety compliance.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Maintained accurate records for cost analysis purposes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Developed daily specials utilizing seasonal ingredients.
- Supervised cooks and other kitchen personnel during meal services.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
Education
Bachelor of Science - Culinary Arts
Culinary Institute of America
New York, NY06-2001
Skills
- Fruit and Ice Carving
- Management
- Training & Development
- Food Safety
- Attention to Detail
- Menu development
- Conflict resolution
- Team supervision
- Recipe development
- Cost control
- Equipment maintenance
- Quality assurance
- Time management
- Waste reduction
- Mentoring and coaching
Work Type
Full TimeContract WorkGig WorkWork Location
On-SiteRemoteHybridTimeline
Sous Chef
Gate Gourmet
01.2022 - 07.2024
Sous Chef
Riu 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 - 06.2024
Bachelor of Science - Culinary Arts
Culinary Institute of America
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