Jaime Aird
West Palm Beach,FL
Summary
Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings. Motivated Chef de cuisine offering over Eight years experience in the food industry. Focused on high standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills.
Overview
31
31
years of professional experience
Work History
Line Chef
Tacoma Country Club
Tacoma, Washington
04.2008 - 04.2009
- I am knowledgeable of the health and safety codes and regulations.
- I am experienced and knowledge on the usage of different kitchen utensils and the safe operation of commercial food service equipment and machinery, including deep fryers, ovens, cooktops, and slicers.
- I have catered banquets of up to 300 people; including room set and buffet.
- I prepare attractive salads, sandwiches, appetizers and entrees.
- I am able to follow written recipes, instructions, and guidelines.
- I am responsible for the cold appetizers and dishes that come off the pantry station.
- I make hors d oeuvers, soups, stews and sautéed dishes, gravies and sauces.
- I prepare any elements needed for service, such as salad dressing, sauces, sandwiches or spreads.
- washing salad greens and make seasonal salads.
- I maintain station with fresh pastas, sauces, and ingredients as needed.
- I prepare food as soon as orders are placed by peeling, chopping, grinding, paring, cutting, slicing, pureeing, breading and cooking.
- I ensure correct weight on all portions.
- I utilize cooking techniques that ensure consistent production results.
- I cook steaks and other cuts of meat to each customer s exact specifications.
- I perform multiple tasks smoothly and efficiently in a fast-paced environment.
- I am a meticulous worker; attentive to quality and detail.
- I clean, store and maintain all kitchen utensils including all equipment and work area.
- I understand and practice all safety procedures in all work circumstances.
- I have volunteered my service to charity events like Taste of the Nation and March of Dimes at the Sheraton Hotel for the Children s Hospital.
- I have a current food handlers card.
- Contact: YES.
- Point of Contact: Jamie Belisle, (253)583-7563, (253) 588-2161.
08.2008 - 08.2009
- Cook, West Woods Assisted Living Community.
- I prepared and cooked 2-course meals with dessert for breakfast, lunch and dinner for 200 residents.
- I prepared pancakes, sausage, eggs, and grilled sandwiches.I maintained kitchen and storage facilities in sanitary condition.
- I cooked all house stocks.
- I set up and cleaned equipment for food preparation.
- I assembled and accurately measured ingredients.
- I ensured and checked that food was labeled accurately before storage.
- I maintained accurate food inventories and rotated stock items to prevent spoilage.
- Contact
Student
The Art Institute of Seattle-International Culinary Schools
Seattle, Washington
04.2008 - 09.2010
- Earned an Associate Degree in Culinary Arts.
- Contact
Line Cook
Rosa Mexicano
Florida
08.2007 - 04.2008
- I broiled and plated meats, poultry and fish, along with appropriate garnish.
- I made sure orders were complete and delivered to guests at the correct temperature.
- I ensured all food items comply with portion size and quality standards.
Line Cook
Grand Lux Café
Aventura, Florida
02.2007 - 06.2007
- I was responsible for the braising, breading, fat frying, and grilling.
- I managed the preparation, portioning, garnishing, and storage of food items.
- I maintained the kitchen and storage facilities in sanitary condition.
Line Chef
Johnny Carrabas Italian Grill
Fayetteville, North Carolina
03.2006 - 02.2007
- Grill Chef, I specialized in preparing all types of grilled foods and vegetables.
- I was responsible for all meats and fish.
- I cooked steaks and other cuts of meat to each customer s exact specifications while simultaneously maintaining full control of the grill station.
- I have prepared and baked pizza.
- I handled and catered special event on Fort Bragg.
Supervisor
Contaminant Control Inc
09.2005 - 03.2006
- I was reponsible for the health and safety of 10 employees.
- I promoted quality and environmentally friendly practices and enforced standards in the delivery of service in the clean-up and painting of goverment houses in Key West, Florida after Hurricane Katrina/Hurricane Wilma.
- I purchased and managed the inventory of all supplies, I was the translator between management and workers.
- I was responsible for 2 company vehicles.
11.2002 - 08.2004
Landscaper, Avalon Gardens
Miami, Florida
05.1995 - 11.2002
- I am knowledgeable of annual plantings and soil conditions.
- I planted trees, shrubs, and grasses.
- I have worked in and around various landscaping settings including direct contact with various plant and landscaping materials and exposure to various dust, noise, and weather conditions.
- I have safely and expertly operated light and heavy duty machinery and lawn maintenance equipment, hand and power tools.
- I have a keen eye for detail and appreciation for beautification.
- I reported all equipment in need of repair.
Sous Chef
International Kitchen
Equestrian Sports Production Wellington, FL
01.2010 - 05.2012
Line Cook
Copper Walk and Chowder Compnay
Marthas Vinyard
05.2012 - 09.2014
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
- Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
Lead line cook
Meat Market
Palm Beach Island
12.2014 - Current
- Verified proper portion sizes and consistently attained high food quality standards.
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
Line expediter, Broiler/grill station
Okeechobee Steak House
West Palm Beach
05.2016 - Current
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
- Led shifts while personally preparing food items and executing requests based on required specifications.
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
Education
Associate Degree - Culinary Arts
The Art Institute of Seattle-International Culinary Schools
2010
Skills
- Beautiful presentation of food
- Strong attention to safe food handling procedures
- World cuisine
- Grilling, broiling and sauteing cooking techniques
Timeline
Line expediter, Broiler/grill station
Okeechobee Steak House
05.2016 - Current
Lead line cook
Meat Market
12.2014 - Current
Line Cook
Copper Walk and Chowder Compnay
05.2012 - 09.2014
Sous Chef
International Kitchen
01.2010 - 05.2012
08.2008 - 08.2009
Line Chef
Tacoma Country Club
04.2008 - 04.2009
Student
The Art Institute of Seattle-International Culinary Schools
04.2008 - 09.2010
Line Cook
Rosa Mexicano
08.2007 - 04.2008
Line Cook
Grand Lux Café
02.2007 - 06.2007
Line Chef
Johnny Carrabas Italian Grill
03.2006 - 02.2007
Supervisor
Contaminant Control Inc
09.2005 - 03.2006
11.2002 - 08.2004
Landscaper, Avalon Gardens
05.1995 - 11.2002
Associate Degree - Culinary Arts
The Art Institute of Seattle-International Culinary Schools