Summary
Overview
Work History
Education
Skills
Timeline
Generic

JAMES DOOLAN

Fortmill,SC

Summary

Established Chef thriving on creating memorable and healthy meals. Experienced in Nutrition, Italian, Fine dining and Banquets/catering. Offering a successful career history spanning more than 12 years. I want a challenging, growth-oriented position in the culinary industry where I can apply myself fully and use the culinary arts degree as well as the Business Degree I have received. After proving myself as a top culinary professional, I would enjoy owning my own successful restaurant.

Overview

11
11
years of professional experience

Work History

Chef

Ya Ya's Euro Bistro
04.2023 - Current
  • Fine dining
  • Inventory
  • Scheduling
  • Catering
  • Labor cost
  • Created daily specials
  • Kitchen management
  • Food cost control
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.

Sous Chef

The Range
03.2021 - 04.2023
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Inventory
  • Labor cost
  • Scheduled
  • Catering
  • Fine dinning food preparation for indoor golfing.

Chef

Northridge Village (515)232-1000
05.2020 - 03.2021
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Collaborated with Dietary supervisor to create delicious meals for over 200 people daily
  • Mentored more than 2 kitchen staff at all levels to prepare each for demanding roles.
  • Verified compliance in preparation of menu items and customer special requests.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
  • Oversaw grill, stove and oven and cleaned all equipment after every shift.

Head Cook/Sous Chef

Kazzerrelis
07.2018 - 03.2020
  • Kazarellis － Milford, IA (712)337-3238.
  • Taught kitchen staff about proper nutrition, food allergies and dietary issues.
  • Sanitized all counters and utensils used for the preparation of raw meat, poultry, fish and eggs.
  • Prepared mise en place every day to promote efficient preparation of signature dishes.
  • Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
  • Maintained and cleaned all kitchen appliances, including grill, stove and oven.
  • Followed the "first in, first out" rule with every food and beverage item and ensured those that were outdated were tossed.
  • Communicated with kitchen employees, answered questions and offered insight into food preparations.
  • Made sure the kitchen, cooking utensils and storeroom were kept organized at all times.
  • Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
  • Trained numerous kitchen personnel from ground up to take on challenging stations such as Learning how to properly Prepare food and Knives skills.
  • Worked closely with Head Chef to create dynamic entrees for large banquets, including Multiple Weddings and Numerous private events for up to 300 people.
  • Created exciting dishes to draw in clientele and increase revenues.
  • Trained Line cooks on Different culinary techniques, increasing productivity and boosting workflow.
  • Developed innovative Special event menu and weekly Special menus.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Placed orders for food and supplies used for the restaurant.

lead line cook

Dolce Riviera-Harwood International (469)458-6623
01.2016 - 07.2018
  • All recipes and cooking techniques in order to cook and serve the food as per standard set by the Head Chef.
  • It was my responsibility to train and mentor any new cooks for the line.
  • If the Head Chef was unavailable it would fall an me to watch the line and make sure that the food and service went on smoothly.
  • I also was required to butcher meats or seafood as needed.
  • If there was a private or special function, I would work with the chef to ensure the food was prepared and executed properly.
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
  • Improved employee performance by providing constructive suggestions and encouragement.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
  • Developed strategies to enhance catering and retail foodservice revenue and productivity goals.
  • Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
  • Skillfully made sandwiches, specialty items and custom orders to meet guest needs.
  • Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
  • Kept stations stocked and ready for use to maximize productivity.
  • Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
  • Executed proper techniques when preparing menu item ingredients.
  • Properly garnished and arranged orders on plates and trays.
  • Put together multiple, concurrent orders during customer rushes, including dinner and lunch hours.
  • Batch cooked food items during peak service hours to minimize wait time.
  • Rotated stock items and ingredients to maintain efficiency and freshness.
  • Prepared food items quickly to serve over 50-80 customers per hour for speedy service.
  • Completed more than 130 orders each shift with focus on quality and efficiency.
  • Safely operated ovens, fryers and grills to prevent injuries and accidents.

Head Cook

Marie Gabrielle,Harwood International 214-871-2097
07.2014 - 05.2016
  • Marie-Gabrielle is an upscale breakfast and lunch establishment.
  • The restaurant is also open for weddings and special events.
  • I started out as part of the Garde-manger side of the restaurant specializing in salads, sandwiches, and fruit and vegetable trays.
  • I then moved within the company and was put in charge of the Fine Dining a la carte side of the restaurant, which involved butchery of meats and seafood and making all sauces and salad dressings from scratch.
  • I also oversaw the day to day operations of the restaurant, assisting in creating menus for the cafe line, ordered all items for the restaurant including food for the hot line, the action station as well as the deli and fine dining Dulce Riviera Dulce Riviera is a fine dining Italian restaurant located in the premier Harwood district in uptown Dallas The restaurant is dedicated to refined, classic Italian cuisine.

Education

Associate of Arts - Business Management

Iowa Lakes Community College
Estherville, IA
07.2021

Certificate of Culinary Arts Program -

Le Cordon Bleu College of Culinary Arts
Dallas, Tx
06.2016

Skills

  • Fine-dining expertise
  • Scheduling
  • Food cost & ordering
  • Kitchen staff management
  • Vendor relations
  • Inventory management
  • Budgeting
  • Culinary techniques
  • Cleaning and sanitizing methods
  • Meal preparation
  • Safety and health guidelines
  • Inventory oversight
  • Food allergy understanding
  • Nutrition
  • Banquets and catering
  • Food preparation techniques
  • Portion and cost control
  • Food procurement
  • Menu development
  • Food and beverage pairing
  • Recipe creation
  • Kitchen equipment and tools
  • Grilling and deep-frying skills
  • Pantry restocking

Timeline

Chef

Ya Ya's Euro Bistro
04.2023 - Current

Sous Chef

The Range
03.2021 - 04.2023

Chef

Northridge Village (515)232-1000
05.2020 - 03.2021

Head Cook/Sous Chef

Kazzerrelis
07.2018 - 03.2020

lead line cook

Dolce Riviera-Harwood International (469)458-6623
01.2016 - 07.2018

Head Cook

Marie Gabrielle,Harwood International 214-871-2097
07.2014 - 05.2016

Associate of Arts - Business Management

Iowa Lakes Community College

Certificate of Culinary Arts Program -

Le Cordon Bleu College of Culinary Arts

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