Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

Jacob Motta

Austin,TX

Summary

Dynamic culinary professional with extensive experience at Thomas Keller Restaurant Group, excelling in menu development and employee training. Proven track record in enhancing kitchen efficiency and fostering teamwork. Adept at maintaining food safety standards while creating innovative dishes that reflect current culinary trends. Committed to delivering exceptional dining experiences.

Overview

12
12
years of professional experience

Work History

Chef/B.O.H. Manager

Fernside/Fairplay
San Diego, CA
09.2020 - 05.2024
  • Led a team of 15 employees, ensuring high productivity and excellent customer service.
  • Maintained a high standard of cleanliness throughout the kitchen.
  • Placed, and processed all produce and various other orders, as well as received produce from our gardeners.
  • Created dishes for the nightly dinner menu.
  • Assigned tasks to associates to fit skill levels and maximize team performance.
  • Established processes to ensure efficient workflow throughout the organization.

Chef De Tournant

Trust
San Diego, USA
07.2018 - 08.2020
  • Accepted and processed produce ad protein orders, Checking for validity, and quality of products
  • Prep work for all areas of the kitchen, as well as making sauces for dinner service
  • Worked all over the kitchen, for both brunch and dinner services
  • Trained new cooks during their stage, or new hiring.
  • Assisted in creating new dishes for the dinner menu.

Chef De Tournant

Spago
Kihei, HI
04.2016 - 01.2018
  • Broke down and fabricated fish of all types
  • Worked all stations of the kitchen, assisting new cooks, or areas that needed help.
  • Processed produce orders, always checking for quality, and validity, as well as the correct quantity or purchased items.
  • Followed standardized recipes, as well as wrote recipes for multiple items in the kitchen.
  • Maintained organization throughout the kitchen

Chef De Partie

Thomas Keller Restaurant Group, Per Se
Yountville, CA
06.2012 - 01.2016
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Distributed food to service staff for prompt delivery to customers.
  • Monitored food preparation techniques to ensure that high-quality products were served consistently.
  • Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
  • Created diverse cuisines for full restaurant, special event, catering and tasting menus.
  • Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Prepped foods for dishes, including roasted, sautéed, fried and baked items.
  • Managed food usage with proper stock rotation to prevent spoilage.

Education

Hospitality Management - Food and Beverage

University of Missouri
Columbia, MO
12.2012

Skills

  • Attention to detail and organization
  • Dependability
  • Interpersonal skills
  • Punctuality
  • Food safety
  • Employee training
  • Menu development
  • Recipe creation
  • Communication skills
  • Culinary trends
  • Team building

References

References available upon request.

Timeline

Chef/B.O.H. Manager

Fernside/Fairplay
09.2020 - 05.2024

Chef De Tournant

Trust
07.2018 - 08.2020

Chef De Tournant

Spago
04.2016 - 01.2018

Chef De Partie

Thomas Keller Restaurant Group, Per Se
06.2012 - 01.2016

Hospitality Management - Food and Beverage

University of Missouri

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Jacob Motta