Jacob Lacquement
Leesburg
Summary
Detail-oriented Sous Chef recognized for effective staff training and Scheduling optimization. Expertise in event coordination and food safety compliance, with a focus on enhancing guest satisfaction and operational efficiency.
Overview
2027
2027
years of professional experience
Work History
Sous Chef
Coronado Springs Conventions Walt Disney Worldr
Lake Buena Vista
07.2021 - Current
- Supervised kitchen staff to maintain exceptional food quality and sanitation standards, ensuring guest satisfaction.
- Developed menu items aligned with brand themes and guest preferences.
- Ensured compliance with health and safety regulations during food preparation.
- Managed inventory levels and ordered supplies to ensure seamless kitchen operations and minimize disruptions.
- Trained new kitchen staff on cooking techniques and safety protocols.
- Collaborated with chefs to successfully execute large-scale catering events.
- Coordinated special dietary requests, balancing individual needs with overall menu integrity to enhance guest experience.
- Directed daily kitchen operations, including food production and personnel management.
- Managed staff of cooks and other kitchen personnel in the preparation of meals for events.
- Determined staffing needs based on size and scope of each event.
- Trained kitchen staff on proper knife handling techniques and safe food preparation methods.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
Sous Chef
Parks Catering Walt Disney World
Lake Buena Vista
10.2019 - 06.2021
- Supervised kitchen staff to uphold high food quality standards.
- Developed menu items aligned with brand themes and guest preferences.
- Ensured adherence to health and safety regulations during food preparation.
- Trained new kitchen staff on culinary techniques and safety protocols.
- Collaborated with chefs to deliver large-scale catering services successfully.
- Implemented efficient workflows to enhance service speed and overall quality.
- Fostered a positive work environment by promoting teamwork among staff members.
- Directed daily kitchen operations, including food production and personnel management.
Sous Chef
Boardwalk Convention Center Banquets
Lake Buena Vista
10.2013 - 10.2019
- Supervised kitchen staff, ensuring efficient food preparation and service delivery.
- Coordinated menu planning to accommodate client preferences and dietary restrictions.
- Developed new recipes, enhancing catering offerings and boosting client satisfaction.
- Collaborated with event planners to align catering services with specific client events.
- Streamlined kitchen processes, improving workflow during high-demand events.
- Established relationships with clients to ensure satisfaction with catering services.
- Ensured compliance with safety standards in food preparation and serving practices.
- Managed staffing needs based on event size and scope, optimizing labor coverage.
Sous Chef
Coronado Springs Catering
Lake Buena Vista
10.2012 - 10.2013
- Supervised kitchen staff to optimize food preparation and service efficiency.
- Collaborated with event planners to align catering services with client requirements.
- Managed team of cooks and kitchen personnel in meal preparation for events.
- Developed diverse cuisines for event catering and tasting menus.
Sous Chef
Contemporary Catering Walt Disney World
Lake Buena Vista
10.2011 - 10.2012
- Prepared diverse menu items for large events and private functions.
- Created innovative recipes to enhance presentation of menu items at catered events.
- Developed catering menus to exceed client expectations
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
Sous Chef
Park Event Operations
Lake Buena Vista
10.2006 - 10.2011
- Supervised kitchen staff to ensure efficient food preparation and service.
- Managed inventory levels and ordered supplies to maintain kitchen operations.
- Ensured compliance with health and safety regulations in food handling practices.
- Trained new kitchen staff on cooking techniques and safety procedures.
- Coordinated with front-of-house staff to streamline service during high-volume events.
- Implemented quality control measures to maintain consistency in food presentation.
- Created a positive work environment by encouraging teamwork among staff members.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
Sous Chef
Magic Kingdom Park
Lake Buena Vista
10.2005 - 10.2006
- Ensured compliance with health and safety regulations in food handling practices.
- Trained new kitchen staff on cooking techniques and safety procedures.
- Implemented quality control measures to maintain consistency in food presentation.
- Assisted in menu development and recipe testing.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
Prep Chef
Grand Floridian Catering
Lake Buena Vista
2004 - 2005
- Prepared ingredients for various dishes in a high-volume catering environment.
- Assisted chefs in cooking and plating meals for large events.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Followed food safety guidelines to ensure safe food handling practices.
- Collaborated with team members to streamline meal preparation processes.
- Operated kitchen equipment, including mixers, ovens, and fryers efficiently.
Prep Chef
Sports Complex
Lake Buena Vista
2002 - 2004
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Followed food safety guidelines to ensure safe food handling practices.
- Collaborated with team members to streamline meal preparation processes.
- Operated kitchen equipment, including mixers, ovens, and fryers efficiently.
- Communicated effectively with staff to coordinate meal service timing and needs.
Prep Chef
Contemporary Catering
Lake Buena Vista
2001 - 2002
- Prepared ingredients for various dishes in a high-volume catering environment.
- Assisted chefs in cooking and plating meals for large events.
- Followed food safety guidelines to ensure safe food handling practices.
- Operated kitchen equipment, including mixers, ovens, and fryers efficiently.
- Communicated effectively with staff to coordinate meal service timing and needs.
Prep Chef
Sports Complex Catering
Lake Buena Vista
1999 - 2001
- Prepared ingredients for various dishes in a high-volume catering environment.
- Assisted chefs in cooking and plating meals for large events.
- Operated kitchen equipment, including mixers, ovens, and fryers efficiently.
- Communicated effectively with staff to coordinate meal service timing and needs.
Prep Chef
Boardwalk Catering
Lake Buena Vista
1998 - 1999
- Assisted chefs in cooking and plating meals for large events.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Followed food safety guidelines to ensure safe food handling practices.
- Operated grills and steamers to prepare vegetables, potatoes, rice and meats.
- Executed many remote Executive parties at their homes delivering excellent events in challenging environments.
Prep Chef
EPCOT Catering
Lake Buena Vista
1994 - 1997
- Prepared ingredients for various dishes in a high-volume catering environment.
- Assisted chefs in cooking and plating meals for large events.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Operated kitchen equipment, including mixers, ovens, and fryers efficiently.
- Demonstrated knowledge of basic knife skills such as chopping herbs or dicing vegetables.
- Dressed, seasoned and garnished appetizers and salads to prepare for food service.
Cook 1
Germany Resturant
10.1993 - 08.1994
- Prepared and cooked various dishes according to restaurant recipes and standards.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Cook 1
Hollywood Studios Catering
Lake Buena Vista
02.1993 - 10.1993
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Set up and performed initial prep work for soups, sauces, and salads.
Cook 1
Rose & Crown
Lake Buena Vista
09.1992 - 02.1993
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Managed portion control using correct utensils during preparation and plating.
Education
Associate of Arts - Culinary
Pennsylvania Institute of Culinary Art
Pittsburgh, PA01-1993
Skills
- Menu development
- Food safety compliance
- Large-scale catering
- Inventory management
- Staff training
- Event coordination
- Team collaboration
- Problem resolution
- Workflow optimization
- Effective communication
- Verbal and written communication
- Mentoring and coaching
- Allergen awareness
- Detail-oriented
- Staff motivation
- Employee scheduling
- Team leadership
Timeline
Sous Chef
Coronado Springs Conventions Walt Disney Worldr
07.2021 - Current
Sous Chef
Parks Catering Walt Disney World
10.2019 - 06.2021
Sous Chef
Boardwalk Convention Center Banquets
10.2013 - 10.2019
Sous Chef
Coronado Springs Catering
10.2012 - 10.2013
Sous Chef
Contemporary Catering Walt Disney World
10.2011 - 10.2012
Sous Chef
Park Event Operations
10.2006 - 10.2011
Sous Chef
Magic Kingdom Park
10.2005 - 10.2006
Cook 1
Germany Resturant
10.1993 - 08.1994
Cook 1
Hollywood Studios Catering
02.1993 - 10.1993
Cook 1
Rose & Crown
09.1992 - 02.1993
Prep Chef
Grand Floridian Catering
2004 - 2005
Prep Chef
Sports Complex
2002 - 2004
Prep Chef
Contemporary Catering
2001 - 2002
Prep Chef
Sports Complex Catering
1999 - 2001
Prep Chef
Boardwalk Catering
1998 - 1999
Prep Chef
EPCOT Catering
1994 - 1997
Associate of Arts - Culinary
Pennsylvania Institute of Culinary Art