Kitchen management/Executive
Jacob MacGeorge
Hollister,CA
Summary
Driven Executive Chef with over 10 years' experience who executes modern techniques and brings in up-to-date knowledge to the kitchen.Dedicated Industry professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand. Enthusiastic Executive Chef‘s eager to contribute to team success through hard work, attention to details and excellent organizational skills. Clear understanding of culinary training skills. Motivated to learn, grow and excel in this company. Excellent reputation for resolving problems and improving customer satisfaction.
Overview
10
10
20
20
Restaurant experience
3
3
Private chef
10
10
Catering / Supervising
Work History
Private Chef
Bright Future Recovery
Hollister, CA
04.2022 - Current
- Created customized meal plans based on client dietary restrictions and preferences.
- Oversaw business operations, inventory control and customer service for restaurant.
- Provided easy-to-read cooking preparation instructions for clients.
- Interacted with guests to obtain feedback on product quality and service levels.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Safely packaged and labeled each individual meal.
Cheesecake Factory
Kitchen Manager
San Jose, CA
04.2018 - 10.2021
- Graded and packaged finished products, transporting items for additional processing, storage or shipment off-site.
- Maintained machinery to prevent overloads and avoid malfunctions.
- Documented production information via daily system logs and discussed issues with management.
- Weighed and measured items to prevent waste and meet quality standards.
- Reviewed job specifications to determine appropriate setups for production runs.
- Inspected final products to assess compliance with quality standards and established tolerances.
- Calibrated and repaired machinery and equipment.
- Inspected and adjusted work performed to meet expectations.
- Used equipment properly to avoid workplace hazards or injuries.
- Monitored machinery to identify concerns, make corrections or report complex problems.
- Participated in training sessions to enhance skills and knowledge.
- Made sure that products were produced on time and are of good quality.
- Calibrated machines to maintain required productivity levels and adherence to quality standards.
- Reviewed production schedules and streamlined processes.
- Assembled products according to changing daily work orders and specific customer needs.
- Inspected products and machines to maintain quality and efficiency.
- Maintained organized work area by cleaning and removing hazards.
- Inspected finished products for quality and adherence to customer specifications.
- Oversaw logistics and inventory management for storeroom.
- Prepared reports and technical documentation of day-to-day production processes.
- Examined incoming materials and compared to documentation for accuracy and quality.
- Tested products or subassemblies for functionality or quality and troubleshot problems with equipment, devices or products.
- Performed general equipment maintenance and repair to minimize downtime.
Executive Chef
Granada Theatre by Leal Vineyards
Morgan Hill, CA
08.2016 - 08.2018
- Responsible for coordinating and overseeing all kitchen activities for three food service operations including The Granada Theater, Sycamore Creek Vineyards, and the Willow Heights Mansion
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders
- Oversaw and directed kitchen staff of 6 -12 and individual position assignments
- Ensured personnel safety, kitchen sanitation and proper food handling or storage
- Verified compliance in preparation of menu items and customer special requests
- Monitored line work processes to ensure consistency in quality, quantity, and presentation
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
- Generated employee schedules, work assignments and determined appropriate compensation rates
- Followed proper standards for product freshness, food safety, weights and measures, refrigeration and sanitation.
- Oversaw business operations, inventory control and customer service for restaurant.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Sous Chef / Lead Banquet Chef
The Grove by Leal Vineyards
Hollister, CA
04.2014 - 04.2016
- Responsible for grilled, boiled, roasted, sauté and fried items in accordance with the restaurant recipe guidelines
- Comply with all portion sizes, cooking methods and quality standards in accordance with the restaurant recipes
- Follow proper plate presentation with appropriate garnish for all dishes
- As Lead Banquet Chef, I oversee and supervise the operations of each function for which I am responsible
- I monitor the integrity of each banquet operation assignment
- I resolve routine problems that are encountered in performance of work assignments
- I monitor the quality and quantity of food that is prepared
- Acted as head chef when required to maintain continuity of service and quality
- Developed full, tasting, and special events menus
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Education
High School Diploma - undefined
Monterey Peninsula College
undefined
San Benito High School
Skills
- Large repertoire of culinary styles
- Advanced menu planning and execution
- Fine-dining expertise
- Presentation skills
- Food safety procedures
- Efficient precision
- Sanitation requirements
- Integrity
- Quick learner
- Manager ServSafe Certification
- Culinary Art trends
- Strong communication skills
- Adaptability
- Food and beverage pairings
- Courteous, professional demeanor
- Strong work ethic
- Employee training and development
- Hiring, Training and Development
- Staff Training skills
- Verbal and Written Communication
- Food Preparing, Plating and Presentation
- Menu Planning
- Quality Assessments
- Supply Estimates
- Equipment Inspection and Maintenance
- Kitchen Staff Management
- Instruction and Delegation
- Staff Recruiting and Hiring
- Ordering and vendor communications
Accomplishments
Professional in watermelon carving and fruit Arrangement
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
God!
Grant me the serenity to accept the things I cannot change, the courage to change the things that I can, and the wisdom to know the difference.
Timeline
Private Chef
Bright Future Recovery
04.2022 - Current
Cheesecake Factory
Kitchen Manager
04.2018 - 10.2021
Executive Chef
Granada Theatre by Leal Vineyards
08.2016 - 08.2018
Sous Chef / Lead Banquet Chef
The Grove by Leal Vineyards
04.2014 - 04.2016
High School Diploma - undefined
Monterey Peninsula College
undefined
San Benito High School
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