Jack Bourgeois
Saint Clair Shores,MI
Summary
Motivated kitchen employee looking to get out of the restaurant industry. Experiences working with a team and having constant communication will be beneficial. Ability to take direction and execute instructions. Willing to learn new skills and trades to the best of my ability to add to my work experiences.
Overview
5
5
years of professional experience
Work History
Kitchen Line Cook
Da Edoardo Restaurant
Grosse Pointe Woods, MI
11.2021 - Current
- Ensure that food comes out simultaneously, in high quality and in a timely fashion.
- Provide assistance in plating and garnishing dishes as per restaurant's standard presentation guidelines.
- Keep up with current recipes, techniques, and best practices for food preparation.
- Follow instructions from supervisors regarding any changes in menu items or procedures.
- Assist other cooks during peak periods or special events including luncheons, showers, wine dinners and The Detroit Red Wings catering order.
Kitchen Line Cook (Seasonal)
Mike's On The Water
Saint Clair Shores, MI
04.2019 - 10.2021
- Was responsible for running the restaurant food truck with one other staff member in addition to cooking on the main line.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Made sure all inventory orders were checked in with the correct product and organized storage areas for efficient usage of space.
- Coordinated with wait staff to ensure timely delivery of meals to customers.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Kitchen Line Cook
Firehouse Pub & Grill
Saint Clair Shores, MI
09.2020 - 04.2021
- Performed basic knife skills such as dicing onions or slicing meats.
- Ensured that all dishes were prepared according to recipe specifications.
- Followed all safety guidelines when operating kitchen equipment such as deep fryers or ovens.
- Stocked and restocked kitchen supplies as needed.
- Followed proper food handling methods and maintained correct temperature of food products.
Kitchen Manager
The Buoy 12 Pub & Eatery
Saint Clair Shores, MI
09.2019 - 04.2020
- Oversaw back of house employees making sure staff members were operating under specific kitchen guidelines.
- Prepared ingredients for cooking, including portioning, chopping, and storing food.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Adhered to all safety and sanitation regulations within the kitchen area.
Education
GED -
Brevard Adult & Community Education
Melbourne, FL11-2022
GED -
North Lake High School
Saint Clair Shores, MISkills
- Portion Control
- Food presentation
- Stock Rotation
- Food Plating
- Cleaning procedures
- Knife Skills
- Positive Attitude
- Team Collaboration
References
References available upon request.
Timeline
Kitchen Line Cook
Da Edoardo Restaurant
11.2021 - Current
Kitchen Line Cook
Firehouse Pub & Grill
09.2020 - 04.2021
Kitchen Manager
The Buoy 12 Pub & Eatery
09.2019 - 04.2020
Kitchen Line Cook (Seasonal)
Mike's On The Water
04.2019 - 10.2021
GED -
Brevard Adult & Community Education
GED -
North Lake High School
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