Jamarla Broomfield
Huntsville ,AL
Summary
Professional culinary leader prepared for this role with solid background in high-pressure kitchen environments. Known for exceptional skills in meal preparation, menu planning, and maintaining kitchen efficiency. Strong focus on team collaboration and achieving results, adapting seamlessly to changing needs. Renowned for reliability, culinary creativity, and rigorous adherence to food safety standards.
I proven track record in managing busy kitchen environments. Known for delivering high-quality dishes and maintaining kitchen efficiency. Emphasizes team collaboration and adaptability, bringing strong organizational and multitasking skills to role.
Overview
8
8
years of professional experience
Work History
Lead Line Cook
Trilogy
Huntsville AL
08.2025 - Current
- Supervised kitchen staff to ensure efficient food preparation and service.
- Coordinated daily line operations to maintain high-quality food standards.
- Developed menu items in collaboration with culinary team to enhance guest experience.
- Trained new cooks on proper cooking techniques and safety protocols.
- Collaborated with management to streamline kitchen processes for improved efficiency.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Developing recipes, determining menu pricing
- Enforcing food safety standards and cultivating a high performance team.
- Excel in leading teams while focusing on achieving operational goals.
- Monitoring workflow and time management.
- Ensuring high guest satisfaction by delivering an exceptional dining experience.
- Comprehensive knowledge of different cuisines and cooking styles.
- To ensure product doesn't go to waste utilize items to create special's for the menu, and pricing them cordiality depending on said items to profit. between appetizers $16-$35 and entree $25-$41.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Banquet Sous Chef
The Ledges Golf and Country Club
Huntsville
11.2023 - 08.2025
- Supervised kitchen staff to ensure efficient meal production and service during high-volume events.
- Designed and executed diverse banquet menus, aligning with client preferences and seasonal ingredients.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Evaluated food products to verify freshness and quality.
- Assisted with menu development and planning.
- Participated in food tastings and taste tests.
- Utilized culinary techniques to create visually appealing dishes.
- Leading a culinary team of 8 cooks and 3 stewards.
- In charged with implementing new and up to date food concepts blending traditional style with modernism.
- Provided strategic guidance and training to new hired cooks.
Lead Sauté Chef
BJ's Restaurant & Brewhouse
Huntsville
03.2022 - 07.2023
- Innovated cooking methods that decreased preparation time while preserving food quality and flavor.
- Cooled, stored, labeled and dated food products appropriately to maximize ingredient freshness when preparing recipes.
- Monitored food production to verify quality and consistency.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Utilized culinary techniques to create visually appealing dishes.
Jr Sous Chef
California Conservation Corps
Stockton, CA
03.2018 - 08.2021
- Assisted in menu development, incorporating seasonal ingredients and customer feedback.
- Supervised kitchen staff during service, ensuring efficient workflow and high-quality food preparation.
- Maintained inventory levels, ordering supplies to minimize waste and optimize kitchen operations.
- Trained new team members on food safety standards and culinary techniques to enhance skill sets.
- Implemented daily prep schedules, improving time management and productivity within the kitchen team.
- Conducted regular quality checks on dishes before service, maintaining consistency in presentation and taste.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Led team by example in preparing items accurately and according to high-quality standards.
- Monitored recipe portioning to control food costs.
- Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
- Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Successfully completed kitchen product inventory as assigned.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Reducing food cost by 33% pre- renovation to 27% with lowering labor cost to 7.6% from 11.5%
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Utilized culinary techniques to create visually appealing dishes.
Education
Bachelor of Science - Psychology
Calhoun Community Collrge
Huntsville 08-2025
Associate of Arts - Culinary Arts
Escoffier Culinary Arts
Colorado Springs, CO06-2024
Skills
- Food safety knowledge
- Menu planning
- Food safety
- Quality control
- Kitchen organization
- Menu development
- Inventory control
- Cost reduction
- Culinary expertise
- Work delegation
- Catering management
- Highly motivated
- Food storage procedures
- Line management
- Problem-solving
Timeline
Lead Line Cook
Trilogy
08.2025 - Current
Banquet Sous Chef
The Ledges Golf and Country Club
11.2023 - 08.2025
Lead Sauté Chef
BJ's Restaurant & Brewhouse
03.2022 - 07.2023
Jr Sous Chef
California Conservation Corps
03.2018 - 08.2021
Bachelor of Science - Psychology
Calhoun Community Collrge
Associate of Arts - Culinary Arts
Escoffier Culinary Arts