Summary
Overview
Work History
Education
Skills
Timeline
Generic

Ja Juan Harrigan

Wilmington,DE

Summary

Dynamic culinary professional with extensive experience as a Sous Chef at Wilma's, excelling in menu development and food safety. Proven track record in reducing food waste and enhancing kitchen productivity through effective inventory management and team leadership. Committed to delivering high-quality dishes while fostering a collaborative work environment.

Overview

10
10
years of professional experience

Work History

Sous Chef

Wilma's
02.2022 - 06.2025
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
  • Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
  • Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.

Line Cook

Two Stones Pub
01.2021 - 06.2022
  • Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
  • Sourced locally grown produce to support community farmers and improve dish freshness.
  • Increased repeat customer numbers with consistent high-quality meal preparation.
  • Coordinated with front-of-house staff to ensure timely delivery of orders, enhancing customer satisfaction.
  • Implemented system for quicker ingredient replenishment, keeping kitchen running smoothly during peak hours.
  • Fostered culture of continuous improvement, encouraging feedback and implementing suggestions for better kitchen operations.
  • Negotiated with suppliers for better pricing on high-quality ingredients, improving profit margins.
  • Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
  • Adapted recipes for special dietary needs, enhancing dining experience for guests with restrictions.
  • Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
  • Improved team morale and productivity through effective communication and collaboration.
  • Contributed to significant reduction in cooking time by organizing more efficient kitchen layouts.
  • Led kitchen safety workshop, resulting in zero accidents or injuries for year.
  • Enhanced kitchen efficiency by maintaining clean and organized workstation.
  • Developed waste reduction program that became model for other restaurants in chain.
  • Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
  • Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
  • Assisted in budget management, helping to reduce kitchen operational costs without compromising on quality.

Line Cook

Ulysses American Gastropub
02.2017 - 02.2022
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Grilled meats and seafood to customer specifications.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
  • Assisted in inventory management by accurately tracking supplies and placing orders as needed.
  • Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
  • Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
  • Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.

Sales Associate

Rockford Furniture and Design
12.2015 - 08.2017

Sorter

ReCommunity Recycling
03.2016 - 02.2017
  • Used hand-held scanners to sort items into specific categories.
  • Worked collaboratively with colleagues in fast-paced environment to meet tight deadlines for sorting.
  • Stacked items according to weights, sizes, types, and picking priorities.
  • Reduced errors in the sorting process by conducting thorough quality checks and maintaining accuracy.
  • Operated pallet jacks to move large and heavy items for sorting.
  • Maintained high standards of cleanliness and safety within the workplace, reducing potential hazards during the sorting process.
  • Inspected items for damage or defects before sorting as part of quality control process.
  • Followed company policies and procedures to produce consistent work results.
  • Assessed and sorted items into containers or designated areas according to classification, size, and condition.

Sales Associate

GameStop
11.2015 - 01.2016
  • Organized racks and shelves to maintain store visual appeal, engage customers, and promote specific merchandise.
  • Handled cash transactions efficiently while adhering to company cash handling policies, ensuring accuracy in all financial exchanges.
  • Built relationships with customers to encourage repeat business.
  • Managed returns, exchanges and refunds in accordance with store policy.
  • Maintained calm demeanor and professionally managed issues in busy, high-stress situations.
  • Prepared merchandise for sales floor by pricing or tagging.
  • Helped customers locate products and checked store system for merchandise at other sites.
  • Answered customer questions about sizing, accessories, and merchandise care.
  • Provided positive first impressions to welcome existing, new, and potential customers.
  • Rotated stock and restocked shelves to maintain product availability and store appearance.
  • Engaged with customers to build rapport and loyalty.
  • Boosted customer satisfaction levels through exceptional service, addressing concerns promptly, and providing a welcoming store environment.
  • Solved customer challenges by offering relevant products and services.

Education

High School Diploma - College Prep

Brandywine High School
Wilmington, DE
06.2013

Skills

  • Team leadership
  • Kitchen leadership
  • Food safety
  • Inventory management
  • Safe food handling
  • Food presentation
  • Menu planning
  • Food preparation
  • Customer service
  • Kitchen organization
  • Cooking techniques
  • Allergen awareness
  • Safety management
  • Supervising food prep
  • Knife skills
  • Ingredient knowledge
  • Mentoring and coaching
  • Menu development
  • Safe handling
  • Menu memorization
  • Staff training
  • Detail-oriented
  • Butchery skills
  • Cost control
  • Employee scheduling
  • Kitchen management
  • Portion control
  • Ordering and requisitions
  • Vendor relationship management
  • Equipment usage
  • Staff motivation
  • Plating
  • Sanitation procedures
  • Order delivery practices
  • Recipes and menu planning
  • Garnishing and plating
  • Garnishing techniques
  • Kitchen equipment operation
  • Special diets
  • Pasta making
  • Food spoilage prevention
  • Culinary trends
  • Recipe creation
  • Workflow optimization
  • Heavy lifting
  • Operations support
  • Foodservice
  • Compliance
  • Seafood preparation
  • Line inspections
  • Performance improvement
  • Culinary trends monitoring
  • Sales planning
  • Verbal and written communication
  • Sauce preparation
  • Farm to table
  • Special dietary requirements
  • Dish preparation
  • High-quality ingredients
  • Station oversight
  • Motivational team management
  • Food preparation supervision
  • Kitchen staff management
  • Cleaning and sanitation
  • Meal preparation
  • Food prep planning
  • Cooking technique demonstrations
  • Quality control
  • Team Training
  • Food preparing, plating, and presentation
  • Delegating work
  • Portion and cost control
  • Supply ordering
  • Staff supervision and coordination
  • Team collaboration
  • Food plating and presentation
  • Relationship building
  • Catering and events
  • Hiring, training, and development
  • Coaching and mentoring
  • Staff scheduling
  • Attention to detail
  • Recipe development
  • Equipment inspection and maintenance

Timeline

Sous Chef

Wilma's
02.2022 - 06.2025

Line Cook

Two Stones Pub
01.2021 - 06.2022

Line Cook

Ulysses American Gastropub
02.2017 - 02.2022

Sorter

ReCommunity Recycling
03.2016 - 02.2017

Sales Associate

Rockford Furniture and Design
12.2015 - 08.2017

Sales Associate

GameStop
11.2015 - 01.2016

High School Diploma - College Prep

Brandywine High School

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Ja Juan Harrigan