Jasmine Richards
Atlanta,Georgia
Summary
Trustworthy, Dependable team member, with five years providing outstanding customer service. Proven Ability to contribute to company success. Work well under pressure and prioritizes tasks to manage high-volume orders. Proficient in wide range of cooking techniques, dishes and cuisine with skill to customize on-demand. Familiar with prep work, restocking and cleaning. 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.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Sous Chef
Crescent City Kitchen
04.2024 - Current
- 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.
- 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.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- 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.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Line Cook Supervisor
Fin & Feathers
05.2023 - 04.2024
- Overhauled kitchen organization system, increasing workspace functionality and expediting meal preparation times.
- Mentored junior cooks for improved cooking techniques, resulting in higher quality dishes and increased customer satisfaction.
- Oversaw timely completion of daily prep lists, ensuring essential mise en place was readily available for efficient service execution.
- Assured food safety compliance by enforcing proper sanitation protocols and adherence to industry regulations.
- Monitored food quality at all stages of production, ensuring consistently high standards were met across all dishes served.
- Implemented new recipes, refining existing offerings through taste tests and feedback sessions with culinary team members.
- Plated and presented all dishes to match established restaurant standards.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Checked food temperature regularly to verify proper cooking and safety.
- Grilled meats and seafood to customer specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Supervised food presentation and plating to enhance visual appeal.
Line Cook
Flower Child
01.2023 - 08.2023
- 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.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
Line Cook Supervisor
Planta
04.2022 - 07.2022
- Streamlined communication between front-of-house and back-of-house staff, reducing order errors and enhancing guest satisfaction.
- Overhauled kitchen organization system, increasing workspace functionality and expediting meal preparation times.
- Mentored junior cooks for improved cooking techniques, resulting in higher quality dishes and increased customer satisfaction.
- Assured food safety compliance by enforcing proper sanitation protocols and adherence to industry regulations.
- Facilitated ongoing training programs for line cooks, promoting professional growth and improving overall team performance.
- Monitored food quality at all stages of production, ensuring consistently high standards were met across all dishes served.
- Collaborated with management to set performance standards, leading to a more consistent dining experience for guests.
Garmo/ Pastry Line Cook
STK Atlanta
02.2021 - 03.2022
- Used knife skills for consistently high standard chopping
- Followed proper sanitation practices to maximize safety and prevent cross-contamination
- Produced excellent food quality and presentation within target timeframes
- Chopped vegetables, created sauces and prepared garnishes for common recipes
- Replenished food line ingredients and materials when running low
- Prepared fresh ingredients to meet anticipated service demand
- Carried out orders to meet demand in fast-paced environment
- Complied with up-to-date portion standards, quality standards and kitchen methods
- Worked quickly and flexibly to keep up with high volume of food orders per shift
- Produced consistent results by memorizing recipes, portion sizes and plating techniques
- Cleaned spills and disposed of leftover food for orderly food stations.
Pastry Line Cook
Alon's Bakery
03.2020 - 01.2021
- Carried out orders to meet demand in fast-paced environment
- Replenished food line ingredients and materials when running low
- Produced consistent results by memorizing recipes, portion sizes and plating techniques
- Collaborated with front- and back-of-house team members to avoid service delays
- Complied with up-to-date portion standards, quality standards and kitchen methods
- Covered kitchen needs at station, filled in for absent team members and brought cooks up to speed
- Followed proper sanitation practices to maximize safety and prevent cross-contamination
- Worked quickly and flexibly to keep up with high volume of food orders per shift
- Cleaned spills and disposed of leftover food for orderly food stations
- Collaborated easily with mixture of personalities in high pressure environment
- Produced excellent food quality and presentation within target timeframes
- Prepared fresh ingredients to meet anticipated service demand
- Inspected and cleaned food preparation areas and serving areas to ensure safe and sanitary food-handling practices.
Fry Cook/Grill Cook
McDonald's
05.2013 - 07.2016
- Moved cars through efficiently with expert knowledge of menus and POS system operation
- Packaged food in bags for easy carrying and added napkins to complete orders
- Verified items from kitchen against customers' orders before handing out bags
- Maintained high standards of personal appearance and grooming while working
- Helped kitchen staff with cleaning and restocking needs during slow periods
- Operated grills and deep-fryers, following manufacturer requirements for cleaning and operation
- Kept kitchen clean by regularly attending to stations and completing in-depth checklists at closing
- Worked on multiple orders simultaneously to handle demand
- Operated grills, griddles and deep fryers to prepare high volume of meals each day
- Maintained continuous compliance with health code requirements and restaurants' internal sanitation standards, earning high scores numerous times
- Followed specific recipes and methods to prepare specialty foods.
Education
Associate in Arts (A.A.) -
SAE Atlanta
Atlanta, GeorgiaAssociate in Science (A.S.) -
St. Philip's College
San Antonio, TexasSkills
- Food storage
- Stock rotation
- Equipment cleaning
- Grill operation
- Salad preparation
- Prep work
- Ingredient preparation
- Food handling
- Food safety and sanitation
- Kitchen operations
- Basic math abilities
- Written communication
- Relationship building
- Waste prevention
- Station setup
- Multitasking
- Problem solving
- Prioritization
- Ability to work in fast paced environments
- Team Leadership
- Kitchen leadership
- Food Safety
- Safe Food Handling
- Food presentation
- Menu Planning
- Kitchen Organization
- Staff Training
Certification
Serve safe
Timeline
Sous Chef
Crescent City Kitchen
04.2024 - Current
Line Cook Supervisor
Fin & Feathers
05.2023 - 04.2024
Line Cook
Flower Child
01.2023 - 08.2023
Line Cook Supervisor
Planta
04.2022 - 07.2022
Garmo/ Pastry Line Cook
STK Atlanta
02.2021 - 03.2022
Pastry Line Cook
Alon's Bakery
03.2020 - 01.2021
Fry Cook/Grill Cook
McDonald's
05.2013 - 07.2016
Associate in Arts (A.A.) -
SAE Atlanta
Associate in Science (A.S.) -
St. Philip's College
Serve safe
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