Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Generic

James Rejas

Brentwood,MD

Summary

Dynamic culinary professional with a proven track record at Hine Restaurants, excelling in kitchen leadership and inventory processes. Adept at allergen awareness and maintaining high standards under pressure, I consistently delivered exceptional dining experiences while training junior cooks and streamlining operations for maximum efficiency. Passionate about innovative menu development and team collaboration.

Experienced with managing kitchen operations and supporting culinary teams. Utilizes culinary skills and knowledge to enhance menu offerings and maintain food quality. Track record of effective team collaboration and adaptability in high-pressure kitchen environments.

Overview

6
6
years of professional experience
1
1
Certification

Work History

Junior Sous Chef

Hine Restaurants
01.2022 - 05.2025
  • Prepped daily menu items to quickly deliver upon request.
  • Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
  • Oversaw cleanliness of each station in kitchen.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
  • Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
  • Streamlined kitchen operations by implementing efficient food preparation techniques and maintaining a clean work environment.
  • Ordered food items for upcoming events per sous chef request.
  • Ordered new ingredients and supplies to meet expected needs.
  • Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
  • Ensured compliance with health department regulations by maintaining proper sanitation procedures throughout the kitchen workspace.
  • Assisted with menu development and planning.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Participated in food tastings and taste tests.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Evaluated food products to verify freshness and quality.
  • Disciplined and dedicated to meeting high-quality standards.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Assisted in catering special events, contributing to memorable dining experiences for guests at weddings, corporate functions, and other occasions.
  • Updated kitchen procedures and processes to align with changing industry trends, ensuring a modern and competitive approach to food preparation and service.

Pasta Lead Line Cook

Hine Restaurants
07.2021 - 07.2022
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Plated and presented all dishes to match established restaurant standards.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.

Catering Chef/ Line Cook

Mikko Nordic Fine Food
01.2020 - 07.2021
  • Cooked for large groups of people and managing various types of food for large events.
  • Ordered food items and supplies needed to fulfill catering jobs.
  • Crafted exciting catering options for clients.
  • Maintained a clean and sanitary kitchen environment by adhering to strict health and safety regulations.
  • Created catering menu based upon client specifications, event type, dietary needs, and budget.
  • Collaborated with event planners for seamless execution of catered functions, resulting in positive feedback from clients.
  • Streamlined kitchen operations by implementing efficient food preparation and cooking techniques.
  • Ensured timely delivery of meals by coordinating efficient transportation methods and logistics.
  • Cleaned and organized kitchen stations to promote team efficiency.
  • Offered vegetarian versions of frequently ordered entrees to appeal to health conscious customers.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

Line Cook

Tunnicliff's Tavern
12.2019 - 09.2020
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Grilled meats and seafood to customer specifications.
  • Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.

Line Cook

Seelbach Hotel
11.2018 - 11.2019
  • Increased kitchen productivity by keeping tools organized for easy access when needed.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Maintained high standards of food safety and hygiene, surpassing health inspection requirements.

Education

Associate of Arts - Culinary Arts

Gerardo's School of Culinary Arts
General Santos City, Philippines
09-2018

BS in Hotel And Restaurant Management

STI
Koronadal City, Philippines
08-2017

Skills

  • Inventory processes
  • Kitchen leadership
  • Allergen awareness
  • Work under pressure
  • Knife skills
  • Safe handling
  • Kitchen management
  • Team leadership

Certification

ServSafe Certification 2/23/2023-2/23/2028

Languages

English
Full Professional
Spanish
Limited Working
Filipino
Native or Bilingual

Timeline

Junior Sous Chef

Hine Restaurants
01.2022 - 05.2025

Pasta Lead Line Cook

Hine Restaurants
07.2021 - 07.2022

Catering Chef/ Line Cook

Mikko Nordic Fine Food
01.2020 - 07.2021

Line Cook

Tunnicliff's Tavern
12.2019 - 09.2020

Line Cook

Seelbach Hotel
11.2018 - 11.2019

Associate of Arts - Culinary Arts

Gerardo's School of Culinary Arts

BS in Hotel And Restaurant Management

STI

Similar Profiles

CREATE PROFILE
James Rejas