JASMINE PATRICK
Mableton,GA
Summary
Seeking a Chef position with room for growth and development.
Energetic culinary professional, holding a blend of creativity, passion for food, and exceptional cooking and culinary skills. A dynamic leader in high-pressure settings, with years of experience in the culinary, fine dining, and food service industry. Knowledgeable of safe food handling. Organized, highly dependable, team player who seeks out creativity, learning, and satisfaction. Strong eye for visual aesthetics including the design and placement of beautiful food presentations. Innovative culinary professional known for high productivity and efficiency in task completion. Possess specialized skills in menu development, inventory management, and food safety compliance. Excel at team leadership, communication, and creative problem-solving, ensuring seamless kitchen operations and exceptional dining experiences.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Sous Chef
The Peachtree Club
Atlanta, GA
05.2022 - Current
- Created a positive work environment by encouraging teamwork among staff members.
- Acquired proficiency in time management with limited space.
- Oversaw meal services by providing guidance to kitchen staff.
- Collaborated closely with Executive Chef to design creative menu options for lunch service, member events, and weddings
- Contributed to the successful execution of catered events from start to finish.
- Assisted with the development of menus and conducted recipe testing.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Liaised closely with kitchen and front-of-house personnel.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Assisted with interviewing, hiring and training kitchen personnel.
- Managed inventory and replenished freezers, fridges, and pantry with ordered ingredients
- Increased efficiency by providing valuable updates on inventory levels and spoilage
Line Cook, Shift Lead
Dave and Busters
Mcdonough, Georgia
10.2020 - Current
- Prepared food items consistently and in compliance with corporate recipes, portioning, cooking, and waste control guidelines
- Instructed new team members regarding proper food preparation, storage, use of kitchen equipment and utensils, sanitation, and safety issues
- Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy, and dry goods in appropriate storage and holding rooms
- Practiced safe food handling procedures at all times
- Held comprehensive knowledge of food and catering trends
- Catered banquet events.
Owner, Executive Chef
The Culinary Cure
Statesboro, Georgia
11.2014 - Current
- Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy, and dry goods in appropriate storage and holding rooms
- Practiced safe food handling procedures at all times
- Held comprehensive knowledge of food and catering trends
- Made menus according to client request and budget
- Created meal plans for clients.
Sous Chef, Banquet Captain
Eagles Landing Country Club
Stockbridge, Georgia
12.2016 - 10.2020
- Ensured food quality, order, and inventory by preparing menus.
- Prepared food items consistently and in compliance with corporate recipes, portioning, cooking, and waste control guidelines.
- Instructed new team members regarding proper food preparation, storage, use of kitchen equipment and utensils, sanitation, and safety issues.
- Effectively managed the organization and storage of various raw food ingredients - including produce, meat, fish poultry dairy items as well as dry goods - adhering to designated holding room specifications.
- Practiced safe food handling procedures at all times.
- Held comprehensive knowledge of food and catering trends.
- Set event room for banquet events
- Created seasonal menus
- Paired food with wines for Cuvee events.
Dietary Aide, Head Chef
The Gardens at Southern Manor
Statesboro, Georgia
12.2015 - 12.2016
- Prepared menus with dietary restrictions.
- Did orders and inventory.
- Implemented measures to uphold high standards of food quality.
- Provided efficient food preparation and service.
- Consistently adhered to corporate recipes, portioning guidelines, and waste control guidelines while preparing food items.
- Instructed new team members regarding proper food preparation, storage, use of kitchen equipment and utensils, sanitation, and safety issues.
- Properly labeled and stored all raw food ingredients, including produce, meat, fish, poultry, dairy, and dry goods, in appropriate storage and holding rooms.
- Practiced safe food handling procedures at all times
- Held comprehensive knowledge of food and catering trends
- Made personalized for residents with dietary restrictions.
Sauté chef, Chef Garde Manger
Emma’s Restaurant and Lounge
Statesboro, Georgia
05.2015 - 12.2015
- Maintained adherence to corporate guidelines for portioning, cooking, and waste control while preparing food items
- Trained new staff on food preparation, kitchen equipment usage, and sanitation protocols.
- Effectively labeled and stored raw food ingredients, such as produce, meat, fish, poultry, dairy, and dry goods in designated storage areas.
- Practiced safe food handling procedures at all times.
- Held comprehensive knowledge of food and catering trends.
Manager, Lead Cook
International House of Pancakes
Statesboro, Georgia
03.2014 - 12.2015
- Prepared food items consistently and in compliance with corporate recipes, portioning, cooking, and waste control guidelines.
- Instructed new team members regarding proper food preparation, storage, use of kitchen equipment and utensils, sanitation, and safety issues.
- Properly labeled and stored all raw food ingredients, including produce, meat, fish, poultry, dairy, and dry goods, in appropriate storage and holding rooms.
- Practiced safe food handling procedures at all times.
- Held comprehensive knowledge of food and catering trends.
- Coached, mentored and trained team members in order to improve their job performance.
- Monitored budgets and expenditures to ensure cost-effectiveness while maintaining quality standards.
Education
Associate of Arts - Culinary Arts
Ogeechee Technical College
Statesboro, Georgia12-2014
Skills
- Proficient in Microsoft Office
- Scheduling
- Menu customization
- Organization
- Strong leadership
- Appreciates and respects diversity
- Manages time effectively
- Performs tasks well as a leader
- Portion Control
- Inventory Management
- Special diets
- Vendor Relationship Management
- Team Leadership
- Menu development
- Culinary Trends
- Detail Oriented
Certification
- ManageFirst: National Restaurant Association, 12/01/13, Present
- ServSafe: National Restaurant Association, 12/01/13, Present
Timeline
Sous Chef
The Peachtree Club
05.2022 - Current
Line Cook, Shift Lead
Dave and Busters
10.2020 - Current
Sous Chef, Banquet Captain
Eagles Landing Country Club
12.2016 - 10.2020
Dietary Aide, Head Chef
The Gardens at Southern Manor
12.2015 - 12.2016
Sauté chef, Chef Garde Manger
Emma’s Restaurant and Lounge
05.2015 - 12.2015
Owner, Executive Chef
The Culinary Cure
11.2014 - Current
Manager, Lead Cook
International House of Pancakes
03.2014 - 12.2015
Associate of Arts - Culinary Arts
Ogeechee Technical College
- ManageFirst: National Restaurant Association, 12/01/13, Present
- ServSafe: National Restaurant Association, 12/01/13, Present
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