Jason Skinner
Fort Lauderdale,FL
Summary
Results-driven Head Chef experienced in menu development, food safety compliance, and staff training. Enhanced profitability and service quality through effective kitchen operations management and cost control strategies. Focused on delivering exceptional dining experiences by fostering collaborative team environments and streamlining kitchen processes.
Overview
2
2
years of post-secondary education
10
10
years of professional experience
Work History
Head Chef
Harats By The Sea
Fort Lauderdale, Florida
09.2023 - Current
- Developed seasonal menus highlighting fresh, local ingredients and culinary trends.
- Created seasonal menus and recipes showcasing diverse dishes, aligning offerings with customer preferences and culinary trends.
- Managed daily kitchen operations and staff schedules for high-volume service.
- Trained and mentored junior chefs in cooking techniques and kitchen procedures.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Ensured food safety standards and sanitation practices were consistently followed.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Collaborated with suppliers to source quality ingredients for menu offerings.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Oversaw inventory management, including ordering and stock rotation processes.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Monitored temperatures of prepared food and cold-storage areas.
- Implemented cost-control measures to optimize resource utilization in the kitchen.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Streamlined kitchen processes, reducing wait times and accommodating increased guest volume during peak service hours.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Monitored food production to guarantee quality standards were met.
- Monitored quality, presentation, and quantities of plated food across line.
- Established portion control guidelines to reduce waste and maximize profits.
- Improved performance of team members resulting in high-quality meals produced daily.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
- Resolved conflicts between kitchen staff members in a professional manner.
- Prepared workstations with ingredients and tools to increase efficiency.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Distributed food to service staff for prompt delivery to customers.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Coordinated special events, including banquets and catering services, enhancing guest experiences and restaurant visibility.
- Assisted in developing marketing strategies aimed at increasing restaurant revenue.
- Reviewed purchase orders for accuracy prior to submitting them for approval.
- Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Prepared workstations with ingredients and tools to increase efficiency.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Distributed food to service staff for prompt delivery to customers.
BOH Supervisor
Outback Steakhouse
Spartanburg, South Carolina
11.2016 - 04.2018
- Supervised kitchen staff and ensured adherence to food safety standards.
- Coordinated daily food preparation and cooking schedules for efficiency.
- Trained new team members on operational procedures and equipment usage.
- Managed inventory levels and assisted in ordering supplies as needed.
- Enforced cleanliness and organization in the back-of-house environment.
- Collaborated with front-of-house staff to ensure timely meal service.
- Conducted regular quality checks on food items before serving.
- Assisted in maintaining proper equipment functionality and safety protocols.
- Resolved conflicts between staff members in a professional manner.
- Analyzed customer feedback data to identify areas of improvement in service quality.
- Performed regular maintenance checks on kitchen equipment to ensure safe operation.
- Resolved customer complaints in a timely manner while maintaining a professional attitude.
- Participated in weekly meetings with management team to discuss upcoming events and promotions.
- Assisted in the hiring and training of new kitchen staff.
- Communicated regularly with front-of-house staff to ensure smooth service operations.
- Provided guidance and support to kitchen staff regarding recipes, techniques, and equipment operation.
- Maintained a clean work environment by enforcing sanitation policies including proper storage of food items.
- Developed systems for tracking labor costs, food costs, and other expenses related to the BOH.
- Ensured all dishes were prepared according to established standards.
- Established procedures for receiving deliveries from suppliers, verifying accuracy of orders, and storing products appropriately.
- Coordinated with chefs on menu planning, recipe development, production schedules.
- Analyzed sales data from previous weeks and months to identify trends and adjust menu items accordingly.
- Supervised daily operations of kitchen staff, ensuring tasks were completed efficiently and effectively.
- Ensured all health and safety regulations were strictly adhered to in the kitchen.
- Conducted regular performance reviews with kitchen staff and provided feedback on areas needing improvement or commendation.
- Led, trained and developed culinary team members to meet and exceed restaurant standards.
- Contributed to successful shift management by helping with inventory and food ordering as well as team scheduling and work assignments.
- Supervised team of employees, maintaining positive and productive atmosphere to enhance employee experience.
- Oversaw food preparation, production and presentation according to quality standards.
- Delegated work to staff, setting priorities and goals.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Explained goals and expectations required of trainees.
- Prepared workstations with ingredients and tools to increase efficiency.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Monitored temperatures of prepared food and cold-storage areas.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Coached staff on strategies to enhance performance and improve customer relations.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Education
Associate Of Arts In Culinary Arts, Associated Arts And Food And Beverage Management. - Culinary Arts And Management
The Art Institute of Fort Lauderdale And Tampa
Fort Lauderdale, Florida 06.2010 - 06.2012
Skills
- Culinary expertise
- Menu development
- Recipe formulation
- Signature dish creation
- Dish preparation
- Food preparation techniques
- Cost management strategies
- Food safety compliance
- Food safety regulations
- Health regulations
- Sanitation standards
- Quality assurance
- Inventory rotation
- Purchasing management
- Ingredient sourcing
- Cost control and budgeting
- Budgeting and cost control
- Cost reduction
- Waste reduction
- Forecasting and planning
- Quality assurance
- Kitchen operations management
- Kitchen management
- Team leadership
- Staff training and development
- Staff training
- Employee retention strategies
- Conflict resolution
- Effective communication
- Professional networking
- Customer feedback analysis
- Customer retention
- Allergy awareness
- Nutritional advice
- Food pairing
- Food and beverage pairing
- Kitchen equipment safety
- Event coordination
- Special event catering
- Banquets and catering
- Regional cuisine expertise
- Food science
- Grilling
- Heat control
- Workflow coordination
- Process improvement
- Process improvements
- Time management
- Resource allocation
- Resource management
- Equipment maintenance
- Kitchen equipment safety
- Plating and presentation
- Food presentation
- Team building
- Performance assessments
- Collaborative environment
- Team leadership
- Problem solving
- Menu planning
- Menu pricing
- Menu supervision
- Sustainable practices
- Food spoilage prevention
- Vendor relations
- Inventory management
- Dish preparation
- Menu pricing
- Resource management
- Culinary expertise
- Equipment maintenance
- Food spoilage prevention
- Vendor relations
- Culinary techniques
- Banquets and catering
- Menu planning
- Plating and presentation
- Menu supervision
- Sous vide techniques
- Team building
References
References available upon request.
Timeline
Head Chef
Harats By The Sea
09.2023 - Current
BOH Supervisor
Outback Steakhouse
11.2016 - 04.2018
Associate Of Arts In Culinary Arts, Associated Arts And Food And Beverage Management. - Culinary Arts And Management
The Art Institute of Fort Lauderdale And Tampa
06.2010 - 06.2012