Jacquelyn Landry
Cook
Summary
Accomplished Chef with a proven track record at Milano, enhancing dining experiences through expert recipe development, ingredient selection, and culinary techniques. Excelled in fine dining and menu planning, boosting customer satisfaction. Skilled in training staff and implementing food safety measures, demonstrating a strong commitment to quality and service excellence.
Overview
5
5
years of professional experience
Work History
Cook
Castalano's Deli
01.2021 - Current
- Prepared food items in compliance with recipes and portioning control guidelines.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Communicated closely with servers to fully understand special orders for customers.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Trained and supervised cooking staff to expertly meet daily needs.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Managed opening and closing shift kitchen tasks.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Prepared and served various food items in fast-paced Type environment.
- Monitored food quality and presentation to maintain high standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Planned menus for different events, seasons and customer requests.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Measured and mixed ingredients according to precise recipes for best results.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
Chef
Milano
03.2019 - 06.2024
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Placed orders to restock items before supplies ran out.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed close relationships with suppliers to source best ingredients.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Evaluated food products to verify freshness and quality.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Set up and broke down kitchen for service.
- Disciplined and dedicated to meeting high-quality standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Utilized culinary techniques to create visually appealing dishes.
- Coordinated with team members to prepare orders on time.
Education
Bachlor - Culinary Arts
Nicholls State University
Thibodaux, LA05.2015
Skills
- Fine Dining
- Frying
- Supply Restocking
- Contamination prevention
- Grilling
- Surface cleaning
- Ingredients measuring
- Cooking
- Food handling
- Sanitation
- Food presentation
- Recipes and menu planning
- Kitchen equipment operation and maintenance
- Strong attention to safe food handling procedures
- Ingredient Selection
- Plating and presentation
- Food plating and presentation
- Performance Improvement
- Menu Planning
- Portion Control
- Extensive catering background
- Effective planner
- Hospitality and service industry background
- Food presentation talent
- New Hire Training
- Food Preparation
- Recipe Development
- Food Storage
- OSHA
Timeline
Cook
Castalano's Deli
01.2021 - Current
Chef
Milano
03.2019 - 06.2024
Bachlor - Culinary Arts
Nicholls State University
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