Jason Wyatt
Executive Chef
Clearwater,FL
Summary
High-performing Chef offering 23 years of restaurant experience. Excellent communication, leadership, and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
23
23
years of professional experience
Work History
Executive Chef/ Sous Chef
Yacht StarShip Dining Cruises
Tampa, FL
03.2014 - 03.2020
- Maintained labor at under 6% to promote long-term business profitability
- Supervised all kitchen food preparation while operating in demanding, high-volume environment
- Built strong vendor relationships to bring in top ingredients for optimal prices.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Sous Chef
The Palm
Tampa, FL
02.2012 - 02.2014
- Supervised all kitchen food preparation while operating in demanding, high-volume environment
- Created diverse cuisines, including full restaurant, special event, catering and tasting menus
- Maximized customer satisfaction and team performance through command-based structure and absolute control over staff actions
- Plated food according to restaurant artistic guidelines for attractive presentation
- Directed staff in the restaurant kitchen as well as in the field when completing catering jobs
Lead Chef
Bernini Of Ybor Restaurant
Tampa, FL
09.2011 - 08.2012
- Trained new chefs on menu items and kitchen procedures
- Kept stations stocked and ready for use to maximize productivity
- Double-checked plated meals before sending to the dining room
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns
- Cooked food following specific measurements and recipes
Corporate Trainer/ Line Chef
Cheesecake Factory
Tampa , FL
11.2009 - 11.2011
- Efficiently analyzed learning needs of departments to set realistic goals and determine training methods
- Wrote, optimized and monitored training processes
- Authored new training procedures and manuals for instructors
- Administered assessments during and after training and provided leaders with feedback about individual strengths and training requirements
Skills
- New employee training
- Customer service oriented
- Food preparation techniques
- Resource Management
- Budgeting and cost control
- Inventory control
- Banquets and catering
- Purchasing
- Licensed (Manager SeveSafe)
- High-volume dining
- Payroll and scheduling
- Team Leadership
Certification
- Manager ServSafe
Timeline
Executive Chef/ Sous Chef
Yacht StarShip Dining Cruises
03.2014 - 03.2020
Sous Chef
The Palm
02.2012 - 02.2014
Lead Chef
Bernini Of Ybor Restaurant
09.2011 - 08.2012
Corporate Trainer/ Line Chef
Cheesecake Factory
11.2009 - 11.2011
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