Jamal Gray
Milledgeville,GA
Summary
Talented kitchen leader and team motivator, successful at maintaining staff focus, efficiency and productivity in high volume, fast paced operations. Experienced with gourmet cuisines, sourcing ingredients, and controlling budgets and boosting profits. Demonstrated success in training staff, monitoring performance, and controlling costs to maintain smooth and efficient kitchen operations. Exacting and focused manager with a tireless approach to meeting foodservice demands. Junior Sous Chef adept at developing seasonal and event menus, with targeted expertise in sourcing local and sustainable ingredients. Strong passion for creating innovative recipe selections and cultivating memorable dining experiences. Well-versed in increasing employee productivity with motivating approach.
Overview
12
12
years of professional experience
Work History
Sous Chef
Laurel Grove by Barclay House
06.2024 - Current
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Delivered verbal culinary instruction and assignments to 8 kitchen staff members daily to promote successful dining experiences for clients.
Junior Sous Chef
Platinum Club on Lake Oconee
03.2019 - 10.2021
- Helped in design of food and drink menus
- Produced high quality- both in design and taste
- Assisted in menu planning- - inventory and management of supplies
- Oversaw and supervised kitchen staff
- Assisted to ensure that all guests contact culinary employees deliver brand promise and provide exceptional customer service
- Aligned seasonal plans with ingredients available and key area events for optional proficiencies.
- Led team by example in preparing items accurately and according to high-quality standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prepped daily menu items to quickly deliver upon request.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Assisted sous chef with weekly schedule drafts for 8 kitchen staff.
Kitchen Staff
Del Frisco's Bar and Grill
04.2017 - 03.2018
- Transferred supplies and equipment between storage and work areas keeping supplied as needed for 10+ years.
- Maintain cleanliness of work and kitchen areas using proper chemicals
- Disposing of trash in environmentally safe manner
- Help prepare various foods for cooking and serving.
- Made food according to standard recipes with requested changes for customer satisfaction.
- Kept supplies in sufficient stock by assessing inventory levels and reporting lower stock items.
- Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
Executive Sous Chef
A Divine Event
05.2012 - 03.2017
- Directs food preparation and collaborates with senior chef
- Produces high quality plates, including design and plates.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Evaluated food products to verify freshness and quality.
- Assisted with menu development and planning.
- Coordinated with team members to prepare orders on time for 10+ years.
Education
High School Diploma -
Baldwin High School
Milledgeville, GA05.2007
Skills
- Kitchen leadership
- Sauce preparation
- Nutrition knowledge
- Kitchen Management
- Recipe portioning
Timeline
Sous Chef
Laurel Grove by Barclay House
06.2024 - Current
Junior Sous Chef
Platinum Club on Lake Oconee
03.2019 - 10.2021
Kitchen Staff
Del Frisco's Bar and Grill
04.2017 - 03.2018
Executive Sous Chef
A Divine Event
05.2012 - 03.2017
High School Diploma -
Baldwin High School
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