Jason Schmidt
Freehold,NJ
Summary
Hello my name is Jason I’m an 19 year old cook who is hungry to learn everything there is about the culinary arts. I put 100% of my effort into my work and take great pride in what I do. I have experience on all different stations including Saute, broil, garmo, oven, and others.
Overview
4
4
years of professional experience
Work History
Chef De Parti
Place De Fetes
Brooklyn
08.2024 - Current
- Work colds, pastry, pasta, grill
Line Cook, CDP
Nura
Brooklyn, NY
09.2023 - 07.2024
- 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.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Worked different stations such as grill, oven, colds, Saute and tandoor oven
- Broke down different fish
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Grilled meats and seafood to customer specifications.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared and cooked meals according to recipes and customer specifications.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Verified proper portion sizes to consistently attain high food quality standards.
Line Cook, CDP
Gage And Tollner
Brooklyn, NY
08.2023 - 09.2023
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
- Sanitized all counters properly to prevent food-borne illness.
- Cooked memorable dishes that brought new customers into establishment.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Collaborated with staff members to create meals for large banquets.
- Planned and directed high-volume food preparation in fast-paced environment.
- Excellent knife skills
- Worked broil, fry, and garmo
- Meat butchery
Line Cook, CDP
Pascal And Sabine
Asbury Park, NJ
08.2022 - 08.2023
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Sanitized all counters properly to prevent food-borne illness.
- Modernized work processes to reduce guest wait times and boost daily output.
- Cooked memorable dishes that brought new customers into establishment.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
- Planned and directed high-volume food preparation in fast-paced environment.
- Broke down various fish and cuts of meat
- Prepped and worked numerous stations such as Saute, Grill, Fry, Pastry and Garmo.
Front of House Team Member
Mezza Luna Restaurant
Manalapan, NJ
01.2021 - 06.2021
- Established welcoming atmosphere by greeting each guest warmly.
- Maintained tidy and organized work area to preserve aesthetics and support cleanliness and quality standards.
- Helped guests at tables when in need of assistance.
- Trained new staff in front-of-house procedures, customer relations, and cleaning.
- Reset tables between guests by restocking low items and wiping down surfaces.
- Assisted servers with delivering food, filling beverages, and retrieving items for guests.
- Collaborated with housekeeping and maintenance to address need of guests, increasing customer satisfaction.
- Worked as a Host, server, and table busser.
- Greeted customers and answered inquiries regarding menu items and specials.
- Cleaned and organized kitchen, dining and service areas.
- Made sure customers where comfortable during there dining experience.
- Customers satisfaction was the number one priority;
- Observed diners to respond to additional requests and determine when meal completed.
Education
High School Diploma -
Manalapan High School
Englishtown, NJ06.2023
Skills
- Freezer Temperature Oversight
- Verify Food Quality
- Portion and Cost Control
- Fish butchery
- Meat butchery
- Station Preparation
- Food Preparing, Plating and Presentation
- Kitchen Utensils
- Food Allergy Understanding
- Portion Standards
- Proper Food Storage
- Workflow Assessments
- Special Events
- Dessert Preparation
- Inventory Oversight
- Attention to Taste
- Temperature Control
- Portion Sizes
- Special Requests
- Cook Consistent Dishes
- Preservation Methods
- Food Stock and Supply Management
- Food Spoilage Prevention
- Dish Preparation
- Chef Assistance
- Organization and Prioritization
Languages
Spanish
Limited Working
Timeline
Chef De Parti
Place De Fetes
08.2024 - Current
Line Cook, CDP
Nura
09.2023 - 07.2024
Line Cook, CDP
Gage And Tollner
08.2023 - 09.2023
Line Cook, CDP
Pascal And Sabine
08.2022 - 08.2023
Front of House Team Member
Mezza Luna Restaurant
01.2021 - 06.2021
High School Diploma -
Manalapan High School