Summary
Overview
Work History
Education
Skills
Timeline
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Jamond Bryant

Columbus,OH

Summary

Adept at leading high-pressure kitchen environments, I significantly enhanced team productivity and food quality at Bob Evans Restaurant. My expertise in kitchen management and passion for menu development, coupled with exceptional multitasking abilities, resulted in a notable increase in customer satisfaction. Skilled in both culinary techniques and fostering teamwork, I excel in streamlining operations and elevating dining experiences.

Overview

16
16
years of professional experience

Work History

Cook Shift Leader

10 Wilmington Place
12.2020 - 01.2025
  • Maintained a clean and organized workspace, adhering to health department standards for safety and sanitation.
  • Demonstrated exceptional multitasking abilities by overseeing multiple cooking stations simultaneously while maintaining quality control standards.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Successfully managed inventory and reduced waste by carefully monitoring food usage and rotating stock.
  • Placed orders to restock items before supplies ran out.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Trained and mentored new cooks, resulting in increased productivity and improved teamwork within the kitchen staff.
  • Maintained well-organized mise en place to keep work consistent.
  • Handled high-pressure situations calmly and professionally, maintaining focus on completing tasks efficiently without compromising quality.
  • Contributed to positive workplace culture by fostering open communication among team members and addressing issues proactively before they escalated.
  • Improved kitchen efficiency by implementing streamlined cooking processes and procedures.

Sue Chef

Basils
07.2019 - 10.2020
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.

Cook Supervisor

Melts Bar & Grill
10.2015 - 04.2019
  • Ensured consistent food quality with strict adherence to recipes, portion control, and presentation standards.
  • Trained new hires in proper cooking techniques, equipment usage, and safety protocols, increasing overall team proficiency.
  • Improved staff productivity by providing clear instructions, guidance, and constructive feedback on their performance.
  • Reduced food waste by carefully monitoring inventory levels and implementing proper storage practices.

Lead Cook

Bob Evans Restaurant
06.2009 - 01.2015
  • Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
  • Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
  • Took over line positions in event of emergency.
  • Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
  • Supervised line cooks to monitor food safety and order accuracy.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
  • Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
  • Maximized ingredient usage by developing creative daily specials that showcased seasonal produce and reduced food costs.
  • Taught kitchen staff safety protocols and restaurant standards.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Implemented effective cross-training initiatives, which allowed team members to seamlessly cover various roles during peak service times.
  • Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation systems.
  • Achieved high customer satisfaction ratings by promptly addressing concerns regarding menu items or food quality issues.
  • Coordinated with the front-of-house staff to ensure timely dish preparation and delivery for optimal guest experience.
  • Delegated jobs within kitchen depending on restaurant traffic and employee skill.
  • Monitored cooks and dishwasher performance and suggested improvements to streamline processes and increase team efficiency.
  • Streamlined prep work by organizing kitchen stations effectively and training junior staff on best practices for efficient workflow.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.

Education

High School Diploma -

David H Ponitz Career Technology Center-Dayton OH
Dayton, OH
05.2013

Skills

  • Customer service
  • Team leadership
  • Cooking techniques
  • Kitchen organization
  • Food storage
  • Food preparation
  • Quality control
  • Multitasking and organization
  • Meal preparation
  • Knife skills
  • Recipe creation
  • Kitchen management
  • Food pairing
  • Sanitation procedures
  • Menu planning
  • Food presentation
  • Cost control
  • Sauce making
  • Waste reduction
  • Pastry skills
  • Ordering supplies
  • Special diets
  • Menu development
  • Time management

Timeline

Cook Shift Leader

10 Wilmington Place
12.2020 - 01.2025

Sue Chef

Basils
07.2019 - 10.2020

Cook Supervisor

Melts Bar & Grill
10.2015 - 04.2019

Lead Cook

Bob Evans Restaurant
06.2009 - 01.2015

High School Diploma -

David H Ponitz Career Technology Center-Dayton OH

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Jamond Bryant