Jason King
Portland
Summary
Jason Lloyd is an experienced Executive Chef based in Portland, Oregon, with a background in hotels lodges, remote camps, banquets and fine dining. Specialized in outside catering, menu planing and special events.
Completed course Culinary Solitions Australia
certificate 4 food Safety and sanitation supervisor.
I developed my skills, beginning my career as a cook on tour with Cirque du Soliel. I worked on the show Alagria 2004 and toured USA, Japan, Europe.
After my show retired in 2007, I moved to Tullamarine, a suburb of Melbourne Australia.
I received qualifications while employed as Demi Chef working at Park Hyatt Melbourne.
I returned to America in 2007 and begin working at remote camps in Alaska. I spent 2 years in Honolulu working seasonal and casual jobs in restaurant consulting, and street food vendors. I became a caregiver for a loved one and became committed to managing my own care facility in-home. I became skilled at assisting with daily living activities and meal preparation. Using healthy and nutritious foods as an instrument for healing. I managed client safety and comfort through continuous monitoring and care.
Overview
2026
2026
years of professional experience
1994
1994
years of post-secondary education
1
1
Certification
Work History
Homecare Worker
Client employer, Oregon Department of Aging and Di
Portland
07.2020 - 09.2025
- Assisted clients with daily living activities and personal care needs.
- Developed individualized care plans, menu meals planning to meet specific dietary needs to clients requirements.
- Prepare texture modified meals and manage special diets.
- Communicated regularly with healthcare professionals and family members about client status.
- As a licensed caregiver I received qualifications for cpr, AED, adult and infant chocking. Basic nutrition, heart healthy. First aid, and wound care technician.
- Supervised medication administration, personal hygiene, and other activities of daily living.
Executive Chef
Kodiak Brown Bear Center remote camp
Kodiak
04.2019 - 07.2019
- Managed daily kitchen operations at remote camp in challenging environments.
- Developed seasonal menus using local ingredients and sustainable practices.
- Supervised kitchen staff to ensure adherence to food safety standards.
- Preparing meals for up to 12 guests and 6 staff.
Demi Chef
Park Hyatt Melbourne
Melbourne
10.2007 - 03.2008
- I created a 3 week rotation menu for the staff lounge.
- Feeding 60-80 staff members and contractors .
- From scratch menu, lunch and dinner, with continental breakfast.
- The daily meals consist of, 2 main meat course, 2 vegetable choices, a starch and faranisious option.
- Daily roast, and vegetarian or vegan options.
- Manage 4 catering assistance.
- I worked out of the room service kitchen.
- I was in charge of catering for all internal events.
Cook 1st class
Cirpue du Soliel
Las Vegas
11.2004 - 12.2007
- I went on tour from my city Portland Oregon joining the US tour as a follower employed as temporary cook.
- I accompanied the circus on the Japan tour as an offical partner.
- I was offered a 1 year contract to cook for European tour.
- Plan outside catering for set-up and tear down.
- I toured with the show Alerigria
- Prepared and cooked high-quality meals for diverse audiences at world-renowned performances.
- Menu's were created weakly by the cooks and aproved for production by the kitchen manager on tour.
- Collaborated with kitchen staff to ensure smooth meal service during events.
- Menu planing, order placing and inventory, stock take.
- Maintained cleanliness and organization of kitchen workstations and storage areas.
Executive Chef Manager
Eagle Point Lodge
Anchorage
- Plane and prepare meals and snacks for guest of the fishing lodge.
- Ordering and storing goods for culinary services.
- Created diverse menus reflecting seasonal ingredients and guest preferences.
- Oversaw kitchen operations ensuring high standards of food safety and quality.
- Managed inventory and procurement of kitchen supplies and ingredients.
- Created daily specials based on seasonal availability of ingredients.
Education
Emergency Skills Card - Adult Cpr Child/ Infant Cpr
Emergency University
06.2024 - 06.2026
Certificate 4 - Food Safety And Sanitation
Culinary Solutions Australia
05.2007 - 02.2009
GED
Phoenix, AZSkills
- Food safety
- Individualized care planning
- Nutritional meal preparation
- Emergency response
- First aid
- AED
Certification
- Emergency University
- Emergency skills card 6/04/2024
- AED 05/29/2024
- Adult CPR Infant/ child CPR 5/30/2024
- First Aid 5/30/2024
- Certificate 4 food safety and sanitation
Accomplishments
- Silver Star Park Hyatt perfect attendance 2007
- Silver Star Park Hyatt food display and menu planing 2008
Timeline
Emergency Skills Card - Adult Cpr Child/ Infant Cpr
Emergency University
06.2024 - 06.2026
Homecare Worker
Client employer, Oregon Department of Aging and Di
07.2020 - 09.2025
Executive Chef
Kodiak Brown Bear Center remote camp
04.2019 - 07.2019
Demi Chef
Park Hyatt Melbourne
10.2007 - 03.2008
Certificate 4 - Food Safety And Sanitation
Culinary Solutions Australia
05.2007 - 02.2009
Cook 1st class
Cirpue du Soliel
11.2004 - 12.2007
Executive Chef Manager
Eagle Point Lodge
GED