Jamal R. Shepherd
Fairhope,AL
Summary
Professional culinary specialist with a robust experience in high-volume kitchen environments. Adept at grilling, food preparation, and maintaining kitchen safety standards. Strong collaborator, ensuring seamless teamwork and flexibility under changing conditions. Reliable and results-driven, with focus on quality and efficiency in every task.
Punctual Fry Cook holding 20 + years of experience working in food industry and ensuring customer loyalty by quickly satisfying customer and management needs. Works efficiently on multiple orders simultaneously.
Im also Experienced with managing kitchen staff and ensuring seamless operations. Utilizes creativity in menu development and ingredient selection. Track record of maintaining high standards of food safety and hygiene. Knowledgeable and versatile cook/chef with solid background in culinary leadership. Demonstrated ability to manage kitchen operations efficiently and deliver high-quality dishes. Proven skills in menu planning and staff training.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Lead Cook
The Grand Hotel Marriott
05.2025 - 10.2025
- Train and or supervise kitchen Staff(cook 3 and under)in the proper preparation of menu items
- Create Specials on a daily basis for the station i am working at that time
- Visually inspect products received and ensure they are of the highest standard for the preparation of menu items.
- Monitor and record reach-in and walk-in chiller temperatures and proper food rotation according to the health department regulations
- Dating, labeling and placing product in proper containers and designated areas in chillers and freezers
- Check all kitchen equipment is clean and in proper working order and write work tickets any machinery in need of repairs.
Line Cook
Devon Yacht Club
05.2024 - 10.2024
- Fry and grill station, ensuring prep is mise en place, dated and labeled.
- Maintaining cleanliness and an above standard maintainability of the kitchen area. Precisely following simple and complicated recipes as per created by the chef. Plating, designing and deconstruction of various dishes as per request of the chef. Multitasking at a level suitable to fast paced kitchen environment.
Lead Cook
Moorings Park retirement campus
10.2023 - 05.2024
- Fry station, grill station sauté station.
- Responsible for following recipes including measuring, weighing, and mixing ingredients. Baking, grilling, steaming, and boiling meats, vegetables, fish, poultry and other foods. Also maintaining a clean and safe work area and maintaining food safety and sanitation while answering directly to the chef.15
Lead Cook
Gage pier 290
05.2023 - 10.2023
- Working all stations for dinner (fry, grill, sauté, salads and desserts) prepping various meals and dishes as instructed buy the chef or kitchen supervisor, cleaning and maintaining chillers coolers, freezers and walk-in fridges ensuring they and cleaned and temperature logs are up to date, ensuring station I stocked and clean before and after service maintaining proper kitchen etiquette.
Cook (lunch, Dinner/sauté’)
West Bay Golf Club
10.2022 - 05.2023
- Prepare various lunch and dinner specials on a weekly basic. Work dinner sauté’ station, prepare prep for dishes as directed by chef, maintain health and safety kitchen regulations maintain clean and sanitized kitchen.
Lead Cook
The Grand Hotel Marriott
05.2022 - 10.2022
- Train and or supervise kitchen Staff(cook 3 and under)in the proper preparation of menu items
- Create Specials on a daily basis for the station i am working at that time
- Visually inspect products received and ensure they are of the highest standard for the preparation of menu items.
- Monitor and record reach-in and walk-in chiller temperatures and proper food rotation according to the health department regulations
- Dating, labeling and placing product in proper containers and designated areas in chillers and freezers
- Check all kitchen equipment is clean and in proper working order and write work tickets any machinery in need of repairs.
Line Cook
Bonita Bay club
10.2021 - 04.2022
- Preparing various dishes according to the standard of the chef
- Working the line for lunch and brunch on a weekly basis
- Grilling, both bar and flattop
- Preparing various omelets and daily chef specials
- Prepared and cooked high-quality dishes in fast-paced environment.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
Jr Sous Chef
Island Caterers, Mango Bay Group, Barbados
09.2015 - 10.2021
- Preparing & executing several types of catering functions at once.
- Small and large scale catering for weddings, government meetings, entertainment shows etc.
- Daily catering for Ross University & the United States Embassy.
- Operate and maintain all equipment and reporting of malfunctioning.
- Making sure that food is prepared to the standards of the head chef.
- Management of line staff's daily tasks
- Menu Writing & Editing
- Ensuring reports, temperature & stock logs are well organized and up to date.
- Ordering supplies and monthly stock taking
- Maintaining HACCP standards.
Chef De Partie
Couture Caterers, Barbados
02.2014 - 01.2015
- Assisted the head chef and sous chef in developing dishes, writing menus and recipes
- Prepared & executed several types of catering functions at once.
- Small and large scale catering for weddings, government meetings, entertainment shows etc.
- Interacted with clients to ensure that requirements were met and exceeded.
Chef De Partie
Discovery Bay by Rex Resorts, Barbados
08.2013 - 02.2014
- Made sure the food was to the standard of the head chef
- Prepared meals for Continental breakfast, buffet lunch & a la carte dinner for small and large groups
- Coordinated daily tasks with the sous chef
- Ensured that the commis chefs executed their responsibilities on time and accurately
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
Line Cook
The Savannah Hotel, Barbados
11.2012 - 08.2013
- Intense training in fine dining preparation and execution
- Assessed quality control and adhered to hotel's service standards.
- Food preparation and service to the standards of the sous chef and executive chef.
- Set up and stocked stations with all necessary supplies.
- Maintained HACCP standards.
Commis Cook
Almond Beach Hotel, Barbados
10.2005 - 05.2012
- Started as a commis and was promoted to line cook.
- Established and maintained effective inter-departmental working relationships.
- Prepared food items by cutting, chopping, mixing, and preparing sauces.
- Cooked food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards.
- An assortment of dining styles and service such as buffet, a la carte, beach and pool side service etc.
Clerical Intern
Barbados Inland Revenue Authority
04.2005 - 10.2005
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Managed time efficiently in order to complete all tasks within deadlines.
Kitchen Assistant
KFC Barbados
09.2003 - 01.2004
- Assisted in food preparation, ensuring adherence to quality and safety standards.
- Maintained cleanliness of kitchen equipment and work areas to promote a safe environment.
- Monitored inventory levels, assisting in restocking supplies as needed to prevent shortages.
- Cleaned and organized kitchen stations to promote team efficiency.
Education
Bullet Proof Manager Program -
CRESTCOM
Barbados09.2018
Associates Degree - Culinary Arts
Barbados Community College
Barbados01.2006
O'Level Certificates -
Caribbean Examinations Council
Barbados01.2003
Skills
- Over 20 years of experience in the Hospitality Industry with a background in various restaurant types
- Strong knowledge of the HACCP system
- Proven leader who takes initiative, can work in a team or alone
- High level of creativity, innovation and consistency
- Frequent training and development
- Computer skills include: - MS Word - MS PowerPoint
- Meal preparation
- Food safety
- Kitchen organization
- Menu planning
- Menu development
- Employee supervision
- Scheduling
- Food presentation
- Spoilage prevention
- Ingredient preparation
- Food handler certification
- Safe food handling
- Emergency protocols
- Large-scale food preparation
Certification
- Certificates
- Food, Beverage & Hospitality Operations Management 2019 - 2020
- Guest Relations 2006 - 2007
- Sales Production 2006 - 2007
Timeline
Lead Cook
The Grand Hotel Marriott
05.2025 - 10.2025
Line Cook
Devon Yacht Club
05.2024 - 10.2024
Lead Cook
Moorings Park retirement campus
10.2023 - 05.2024
Lead Cook
Gage pier 290
05.2023 - 10.2023
Cook (lunch, Dinner/sauté’)
West Bay Golf Club
10.2022 - 05.2023
Lead Cook
The Grand Hotel Marriott
05.2022 - 10.2022
Line Cook
Bonita Bay club
10.2021 - 04.2022
Jr Sous Chef
Island Caterers, Mango Bay Group, Barbados
09.2015 - 10.2021
Chef De Partie
Couture Caterers, Barbados
02.2014 - 01.2015
Chef De Partie
Discovery Bay by Rex Resorts, Barbados
08.2013 - 02.2014
Line Cook
The Savannah Hotel, Barbados
11.2012 - 08.2013
Commis Cook
Almond Beach Hotel, Barbados
10.2005 - 05.2012
Clerical Intern
Barbados Inland Revenue Authority
04.2005 - 10.2005
Kitchen Assistant
KFC Barbados
09.2003 - 01.2004
Bullet Proof Manager Program -
CRESTCOM
Associates Degree - Culinary Arts
Barbados Community College
O'Level Certificates -
Caribbean Examinations Council
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