Jason Cullen
Houma,LA
Summary
Dynamic culinary professional with extensive experience at Logic Support Services, recognized for enhancing customer satisfaction through exceptional meal presentation and innovative menu planning. Skilled in food safety practices and cross-contamination prevention, I consistently reduced food waste while fostering a collaborative kitchen environment, ensuring high-quality dishes during peak service times.
Culinary professional with rich history in food preparation and kitchen operations. Known for creating flavorful dishes and maintaining food safety standards. Valued team player who adapts to shifting demands while focusing on delivering quality results. Skills include menu planning, food preparation, and kitchen sanitation.
Overview
26
26
years of professional experience
Work History
Day Cook\Stewart
Logic Support Services
09.2024 - Current
- Maintained a clean and organized kitchen space, ensuring all food preparation areas met health and safety standards.
- Ensured that all food handling practices adhered to local health regulations, maintaining a safe environment for both employees and guests.
- Developed strong time-management skills through the prioritization of tasks during busy shifts while still delivering top-notch dishes to guests.
- Supported other areas of the kitchen as needed, demonstrating flexibility and adaptability while maintaining high standards for food quality.
- Streamlined kitchen operations by implementing efficient food prep techniques and organization methods.
- Consistently received positive feedback from customers on the taste and presentation of dishes, contributing to repeat business and increased revenue.
- Reduced food waste by effectively managing inventory and utilizing ingredients before expiration dates.
- Prepared a diverse range of menu items, accommodating various dietary restrictions and preferences of guests.
- Enhanced customer satisfaction by consistently providing high-quality, delicious meals in a timely manner.
- Demonstrated strong multitasking skills by simultaneously preparing multiple dishes without sacrificing quality or presentation.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Day Cook\Stewart/Camp Boss
Premier Offshore Catering
01.2019 - 09.2024
- Proactively addressed equipment maintenance needs and promptly reported any issues to management, reducing downtime in the kitchen.
- Assisted in the development of new menu items based on seasonal ingredients and customer feedback, contributing to increased sales.
- Actively participated in ongoing training programs, staying up-to-date with industry trends and new cooking techniques to continuously improve performance.
- Increased overall efficiency within the kitchen by continually seeking opportunities for process improvement and sharing those ideas with supervisors.
- Contributed to positive workplace culture by maintaining open communication with colleagues and demonstrating a team-focused attitude at all times.
- Adhered to strict portion control guidelines for both cost efficiency purposes and consistent dish presentation across all plates served.
- Collaborated with fellow cooks to create seamless meal service during peak hours, resulting in reduced wait times for guests.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Cooked meals according to administrative policies, health code regulations and food service standards.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and supervised new kitchen staff on food preparation and safety protocols.
- Monitored food temperatures throughout preparation and serving process.
- Followed proper procedures for use of government-provided commodities.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Planned menus complying with established health guidelines and budget limitations.
- Maintained a clean, well-organized facility by overseeing maintenance tasks and scheduling routine cleaning services.
- Ensured a safe and positive environment by enforcing strict adherence to safety guidelines and protocols.
- Ensured compliance with local regulations through diligent record-keeping, inspections, and reporting.
- Monitored food service operations to maintain high standards of hygiene, nutrition value, taste preferences considering dietary restrictions and allergies.
Drywall and Installation Tech
Self Employed Services
05.2015 - 08.2018
- Actively participated in team meetings, contributing valuable input toward process improvements and increased productivity.
- Used hand and power equipment for hoisting, measuring, testing, and drilling of various types of installations.
- Diagnosed and troubleshot system faults, identifying equipment issues and resolutions.
- Maintained high level of safety when using hand and power equipment for hoisting, measuring, testing, and drilling of various types of installations.
- Completed installations within deadlines, adhering to company policies and safety guidelines.
- Enhanced customer satisfaction by providing efficient installation services and timely resolution of issues.
- Managed inventory levels effectively, reducing wasted resources while ensuring availability of necessary components for each job assignment.
- Provided excellent customer service, addressing questions and concerns during the installation process.
- Proactively resolved conflicts with clients when needed, ensuring all parties were satisfied with the final installation outcomes.
Day Cook\Stewart
Bayou Chef Offshore Catering
01.2004 - 07.2016
- Streamlined kitchen operations by implementing efficient food prep techniques and organization methods.
- Consistently received positive feedback from customers on the taste and presentation of dishes, contributing to repeat business and increased revenue.
- Reduced food waste by effectively managing inventory and utilizing ingredients before expiration dates.
- Prepared a diverse range of menu items, accommodating various dietary restrictions and preferences of guests.
- Enhanced customer satisfaction by consistently providing high-quality, delicious meals in a timely manner.
- Demonstrated strong multitasking skills by simultaneously preparing multiple dishes without sacrificing quality or presentation.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Proactively addressed equipment maintenance needs and promptly reported any issues to management, reducing downtime in the kitchen.
- Collaborated with fellow cooks to create seamless meal service during peak hours, resulting in reduced wait times for guests.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Cooked meals according to administrative policies, health code regulations and food service standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and supervised new kitchen staff on food preparation and safety protocols.
- Monitored food temperatures throughout preparation and serving process.
- Followed proper procedures for use of government-provided commodities.
- Planned menus complying with established health guidelines and budget limitations.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Galleyhand/Head Night Cook
Art Catering Inc.
01.2000 - 10.2003
- Demonstrated versatility in performing various kitchen roles, from food prep to dishwashing, as needed during high-demand periods.
- Assisted executive chef in menu planning process; offering input on potential dishes based on seasonal ingredients availability.
- Collaborated with culinary staff to develop innovative menus for various events, reflecting diverse tastes and preferences.
- Maintained strict adherence to company policies regarding food safety regulations, personal hygiene standards, and uniform requirements.
Education
GED -
Job Crops Training
Little Rock, AR11-1993
High School Diploma -
West Jefferson High School
Harvey, LA05-1992
Skills
- Vegetable cutting
- Kitchen cleaning
- Food preparation
- Knife skills
- Ingredient knowledge
- Meal presentation
- Cross-contamination prevention
- Sanitation standards
- Food waste reduction
- Cooking equipment operation
- Food safety practices
- Culinary creativity
- Portion control
- Allergy awareness
- Temperature monitoring
- Menu planning
Timeline
Day Cook\Stewart
Logic Support Services
09.2024 - Current
Day Cook\Stewart/Camp Boss
Premier Offshore Catering
01.2019 - 09.2024
Drywall and Installation Tech
Self Employed Services
05.2015 - 08.2018
Day Cook\Stewart
Bayou Chef Offshore Catering
01.2004 - 07.2016
Galleyhand/Head Night Cook
Art Catering Inc.
01.2000 - 10.2003
GED -
Job Crops Training
High School Diploma -
West Jefferson High School
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