Jamal Crenshaw
Pikesville,MD
Summary
Professional culinary management expert with 10+ years in comprehensive experience leading culinary teams, ensuring high-quality food preparation, and maintaining kitchen efficiency. Strong focus on team collaboration, adaptable to changing needs, and dedicated to achieving operational excellence. Skilled in inventory management, staff training, and maintaining health and safety standards. Reliable, results-driven, and prepared to make significant impact in any culinary environment.
Overview
10
10
years of professional experience
Work History
Kitchen Manager
First Watch
Owings Mills, MD
03.2024 - Current
- Oversaw kitchen operations, ensuring compliance with health and safety standards.
- Managed inventory levels, optimizing cost efficiency through careful tracking and ordering processes.
- Trained and mentored kitchen staff, fostering a high-performance team environment.
- Streamlined food preparation processes, reducing waste while maintaining quality standards.
- Coordinated scheduling for kitchen staff, ensuring adequate coverage during peak hours.
- Evaluated supplier performance to ensure quality ingredients met operational needs.
- Collaborated with front-of-house management to enhance overall dining experience through communication and teamwork.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
Sous Chef / Banquet Chef
Martins Catering
Cockeysville, MD
03.2023 - 01.2024
- Oversees daily kitchen operations, including food preparation, cooking, and presentation for large-scale banquets and events.
- Collaborates with the Executive Chef to develop seasonal menus, ensuring a balance of creativity and client preferences.
- Trains and supervises kitchen staff, ensuring adherence to quality standards, safety protocols, and timely service.
- Coordinates with event planners and clients to customize menus based on dietary restrictions, preferences, and event themes.
- Collaborates with the events team to ensure seamless coordination between the kitchen and front-of-house staff.
General Manager / Executive Chef
Sodexo
Washington, D.C.
10.2021 - 03.2023
- Spearheaded food cost and waste reduction initiatives, resulting in a decrease in overall costs and increased profitability.
- Modified recipes to accommodate dietary restrictions and food allergies, enhancing customer satisfaction and expanding the customer base.
- Developed and maintained close relationships with suppliers, negotiating favorable contracts and ensuring the procurement of high-quality ingredients within budget constraints.
- Generated schedules and work assignments for kitchen and front-of-house staff, optimizing labor efficiency and ensuring smooth operations.
- Assessed food and labor costs in relation to meeting quotas, implementing strategies to enhance profitability without compromising quality.
- Conducted regular training sessions for kitchen staff on culinary practices, food safety, and customer service, resulting in a skilled and motivated team.
- Collaborated closely with front-of-house staff to facilitate excellent customer service, ensuring a seamless and positive dining experience for guests.
Sous Chef
The Cheesecake Factory
Towson, MD
02.2017 - 01.2021
- Established and organized designated culinary stations for optimal service efficiency.
- Collaborated with kitchen staff to ensure seamless workflow during peak hours.
- Conducted comprehensive training sessions for new team members, providing hands-on guidance on assigned culinary stations.
- Fostered a positive learning environment, resulting in a skilled and cohesive kitchen team.
- Utilized advanced culinary techniques to create visually appealing and memorable dishes, contributing to the overall dining experience.
- Collaborated with the culinary team to innovate and refine recipes while maintaining Cheesecake Factory standards.
Lead Line cook
Vintana Wine And Dine
San Diego, CA
08.2015 - 10.2017
- Trained and mentored junior kitchen staff on proper cooking techniques, safety protocols, and kitchen procedures.
- Cooked food in accordance with standardized recipes, ensuring consistency and quality.
- Strictly adhered to safety protocols and hygiene standards, contributing to a safe and clean kitchen environment.
Education
High School Diploma -
Pikesville High School
Pikesville, Maryland01.2013
Skills
- Multitasking and organization
- Customer service
- Food safety
- Inventory management
- Staff supervision
- Food preparation
- Staff training and development
- Kitchen management
- Problem-solving
- Ordering supplies
- Operations management
- Health code compliance
Timeline
Kitchen Manager
First Watch
03.2024 - Current
Sous Chef / Banquet Chef
Martins Catering
03.2023 - 01.2024
General Manager / Executive Chef
Sodexo
10.2021 - 03.2023
Sous Chef
The Cheesecake Factory
02.2017 - 01.2021
Lead Line cook
Vintana Wine And Dine
08.2015 - 10.2017
High School Diploma -
Pikesville High School