Jacob Holloway
Canton,MI
Summary
Adept Sous Chef/Kitchen Manager at Blossom Collection, I excelled in high-volume food preparation, achieving significant cost savings through effective inventory management. Mentored staff, enhancing team performance and ensuring compliance with health regulations. Skilled in innovative menu development and exceptional customer service, I boosted guest return rates and maintained a stellar reputation for food quality and safety. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 12-year background in high-end restaurant industry.
Overview
13
13
years of professional experience
Work History
Sous Chef/Kitchen Manager
Blossom Colection
09.2021 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Monitored food and labor costs to verify budget targets were met.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Lead Line Cook
Saint Ann Retirement Center
09.2020 - 09.2021
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
- Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
Chef/Manager
Kravings Detroit
01.2012 - 09.2020
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
- Pitched in to work line during busy periods or in place of sick employees.
- Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Introduced creative specials that catered to customer preferences, contributing to an increase in repeat business.
- Conducted regular equipment maintenance checks to ensure efficient functionality and reduce downtime due to malfunctions.
- Established positive relationships with local suppliers to secure fresh produce and support the community economy.
- Mentored junior chefs and provided guidance in culinary techniques, fostering a supportive team environment.
- Consistently met budgetary goals by carefully monitoring expenses and adjusting menu pricing as needed.
- Developed comprehensive menus with a focus on seasonal ingredients and regional flavors, resulting in a unique dining experience.
Catering Chef/Utility Worker
Quality Kosher Catering
08.2011 - 09.2019
- Cooked for large groups of people and managing various types of food for large events.
- Crafted exciting catering options for clients.
- Created catering menu based upon client specifications, event type, dietary needs, and budget.
- Maintained a clean and sanitary kitchen environment by adhering to strict health and safety regulations.
- Collaborated with event planners for seamless execution of catered functions, resulting in positive feedback from clients.
- Sampled each dish for quality control prior to serving, identifying mistakes and solving immediately.
- Facilitated smooth transitions between courses during formal dinners with expertly timed plating, ensuring an enjoyable dining experience for guests.
- Observed federal and local kitchen safety regulations to prevent food borne illnesses.
- Evaluated event success through post-event debriefs, identifying areas for improvement to continually refine catering processes.
- Addressed customer complaints with openness and proactivity, attending to concerns personally and offering creative solutions to uncharted problems with food availability, temperature, and quantity.
Education
High School Diploma -
Penn Foster Career School
Scranton, PA04.2009
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Safe Food Handling
- Food presentation
- Menu Planning
- Food Preparation
- Customer Service
- Kitchen Organization
- Cooking techniques
- Allergen awareness
- Supervising Food Prep
- Knife Skills
- Portion Control
- Ordering and Requisitions
- Plating
- Sanitation Procedures
- Special diets
Timeline
Sous Chef/Kitchen Manager
Blossom Colection
09.2021 - Current
Lead Line Cook
Saint Ann Retirement Center
09.2020 - 09.2021
Chef/Manager
Kravings Detroit
01.2012 - 09.2020
Catering Chef/Utility Worker
Quality Kosher Catering
08.2011 - 09.2019
High School Diploma -
Penn Foster Career School
Similar Profiles
Olha TrachukOlha Trachuk
Assistant Cook at Grey Colection Company, Restaurants JACOPOAssistant Cook at Grey Colection Company, Restaurants JACOPO
Lexie CroweLexie Crowe
Assistant Director of Education at Magnolia Blossom Montessori SchoolAssistant Director of Education at Magnolia Blossom Montessori School
Tyra MooreTyra Moore
Office Administrator at Blossom Behavioral ServicesOffice Administrator at Blossom Behavioral Services