James Brown
Madison,Wisconsin
Summary
Dedicated lead line cook bringing detail-oriented approach to food preparation and work cleanliness. Reliable individual possessing excellent communication and problem-solving strengths. Excels in high stress, fast pace kitchens serving high standard cuisine to large quantities.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Line Cook
Mint Mark
Madison, WI
12.2023 - 04.2024
- Using local fresh and seasonal ingredients to create quality food
- Expanding my knowledge on different meats and sausages and different preparations of proteins
- Floating between different stations and help lead the kitchen
- Working with a variety of personalities and making sure prep gets done on a timely manner.
Chef/Manager
UW-Madison Culinary department
Madison, WI
01.2022 - 12.2023
- Managed student supervisors
- Cooked and prepped large quantities of food for hundreds of students each day in a timely manner
- Worked in a large commercial kitchen to help develop and forecast recipes and menus.
Fish monger
Berke and Benham
Madison, WI
06.2021 - 09.2022
- Processed whole fish, round and flat, brought in daily
- Shucked oysters, filleted whole fish-round, salmon, snapper, Hiromasa, perch; Flat fish, halibut, flounder, fluke, and monkfish
- Opened and managed the store, checked quality of fish, shellfish, and other seafood
- Informed customers on different ways to prepare the variety of fish and shellfish
- Cleaned soft shell crabs, octopus.
Line Cook
Fairchild
Madison, WI
10.2021 - 07.2022
- Worked Garde Manger and pasta
- Created high quality food, working in a high stress detail-oriented environment
- Learning responsibility and accountability for ones station
- Prepping and setting up the station in a timely and efficient manner for service
- Cooking temps and creative ways to manipulate food to create high end dishes.
Line Cook
Sand Valley Golf Resort
Nekoosa, WI
05.2019 - 09.2019
- Summer internship
- Worked grill cooked high quality foods, steaks, seafood for large quantities of people
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Worked different stations, trained other cooks on various stations and efficiency.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Fry Cook/Grill Cook
Gates and Brovi
Madison, WI
08.2018 - 04.2019
- Started as a dishwasher and worked my way up to fry and grill cook
- Worked as a team to send food items out on time and in an efficient manner
- Worked on creating food from scratch and focused on quality food.
- Handled fish fry worked on sending food out together
Education
Associates Degree - Culinary Arts
Madison College
01.2020
Skills
- Food Safety Standards
- Time management
- Menu Planning
- Food Safety
- Ingredient inspection
- Food Preparation
- Customer Service
- Food presentation
- Attention to Detail
Certification
HiromasaBrovifiletedBerke
- Bartenders license- Class D operators license
- Managers ServSafe
- Allertrain
Timeline
Line Cook
Mint Mark
12.2023 - 04.2024
Chef/Manager
UW-Madison Culinary department
01.2022 - 12.2023
Line Cook
Fairchild
10.2021 - 07.2022
Fish monger
Berke and Benham
06.2021 - 09.2022
Line Cook
Sand Valley Golf Resort
05.2019 - 09.2019
Fry Cook/Grill Cook
Gates and Brovi
08.2018 - 04.2019
Associates Degree - Culinary Arts
Madison College