Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Hi, I’m
Jamual Franklin
Houston ,Tx
Summary
Overview
10
years of professional experience
Work History
Umaki Sushi Burrito
Brand Sous Chef
01.2017 - 05.2021
Job overview
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- 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.
- Mentored kitchen staff to prepare each for demanding roles.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Coordinated with vendors to order supplies and maintain high quality standards.
Four Seasons Hotel
Chef De Partie
01.2014 - 01.2017
Job overview
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Sanitized all counters properly to prevent food-borne illness.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Increased overall restaurant ratings with consistently well-executed dishes that exceeded guest expectations.
- Acted as head chef when required to maintain continuity of service and quality.
Cook
Le Jardinier
05.2012 - 05.2013
Job overview
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
Post Oak Hotel
Lead Banquet Cook
05.2011 - 05.2013
Job overview
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Practiced safe work habits to avoid possible injury to self or other employees.
- Learned menu items produced by assigned station to achieve proper quantities.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Supported catering events by assisting with menu planning, ingredient sourcing, and preparation of specialty dishes.
- Enhanced guest satisfaction by preparing high-quality banquet dishes according to predetermined menus and recipes.
Education
Culinary Institute LeNotreHouston, TX
Associate In Hospitality Restaurant Management from Business Management
01.2018
University Overview
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Food presentation
- Safe Food Handling
- Food Preparation
- Menu Planning
Timeline
Brand Sous Chef
Umaki Sushi Burrito
01.2017 - 05.2021
Chef De Partie
Four Seasons Hotel
01.2014 - 01.2017
Le Jardinier
Cook
05.2012 - 05.2013
Lead Banquet Cook
Post Oak Hotel
05.2011 - 05.2013
Culinary Institute LeNotre
Associate In Hospitality Restaurant Management from Business Management
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