Summary
Overview
Work History
Education
Skills
Reference
Timeline
Generic

Jack Forbes

Lake Mary,FL

Summary

Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.

Overview

4
4
years of professional experience

Work History

Sous Chef

F&D Cantina
Lake Mary, FL
12.2024 - Current
  • Trained kitchen workers on culinary techniques.
  • Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Maintained accurate records for cost analysis purposes.
  • Assisted with interviewing, hiring and training kitchen personnel.
  • Supervised cooks and other kitchen personnel during meal services.
  • Assisted in menu development and recipe testing.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.

Lead Chef

Grafton Street pub
Lake Mary, Florida
06.2023 - 12.2024
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Set up workstations with needed ingredients, utensils, and cooking equipment.
  • Cooked multiple orders simultaneously during busy periods.
  • Kept stations stocked and ready for use, to maximize productivity.
  • Restocked food items throughout the shift to prepare the necessary ingredients for cooking and timely service.
  • Followed proper food handling methods and maintained the correct temperature of food products.
  • Adhered to portion controls and presentation specifications.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Grilled and deep fried various foods from meats to potatoes.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.

BOH Line Cook

Boardwalk Pizza
Winter Park, FL
12.2022 - 06.2023
  • Prepared, cooked and presented food safely and quickly to meet restaurant's standards.
  • Labeled and stored raw food and ingredients in appropriate storage rooms, refrigerators and freezers.
  • Communicated with kitchen employees, answered questions and offered insight into food preparations.
  • Followed recipes and procedures to prepare, season and cook food products.
  • Grilled and deep fried various foods from meats to potatoes.
  • Cooked multiple orders simultaneously during busy periods.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Set up and performed initial prep work for soups, sauces and salads.

Boh Lead

Jimmy Hula's
Lake Mary, Florida
04.2021 - 01.2023
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Kept stations stocked and ready for use to maximize productivity.
  • Followed proper food handling methods and maintained correct food temperature.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Regular mopping, disinfecting workspace and washing utensils and glassware.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Grilled and deep fried various foods.
  • Created nutritious, visually appealing, properly prepared and flavored food.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Participated in potential new hire interviewing sessions to help identify qualified candidates.
  • Established and enforced clear goals to keep employees working collaboratively.
  • Provided ongoing training to address staff needs.
  • Complied with company policies, objectives and communication goals.
  • Identified and corrected performance and personnel issues to reduce impact to business operations.
  • Maintained operating schedules to provide effective coverage for key areas and achieve objectives.
  • Coached staff members to develop long-term career goals.

BOH Line Cook

Tijuana Flats
Sanford, FL
08.2020 - 03.2021
  • Operated fryers and grills according to instructions to maintain safety and food quality.
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Kept stations stocked and ready for use to maximize productivity.
  • Followed proper food handling methods and maintained correct food temperature.
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Regular mopping, disinfecting workspace and washing utensils and glassware.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Cooked multiple orders simultaneously during busy periods.

Education

High School Diploma -

Seminole High School
Sanford, FL
05.2022

Skills

  • Kitchen leadership
  • Staff training
  • High volume production capability
  • People skills
  • Hot and cold food preparation
  • Guest Service
  • Shift Scheduling
  • Back of House Operations

Reference

  • Julio Dos Santos (Executive Chef of Uno Mas Mexican Cantina) - (321)-417-6862
  • Grant Rank (GM of F&D Cantina Lake Mary)- (407)-242-9953
  • Andrew Blare (Owner and operator of Jimmy Hulas Lake Mary and altamonte springs)-(407)-463-5454

Timeline

Sous Chef

F&D Cantina
12.2024 - Current

Lead Chef

Grafton Street pub
06.2023 - 12.2024

BOH Line Cook

Boardwalk Pizza
12.2022 - 06.2023

Boh Lead

Jimmy Hula's
04.2021 - 01.2023

BOH Line Cook

Tijuana Flats
08.2020 - 03.2021

High School Diploma -

Seminole High School

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Jack Forbes