JASON A. HARRIS

Dedicated and seasoned chef with over 15 years of culinary expertise, seeking a dynamic role to contribute extensive culinary skills and leadership in a thriving kitchen environment. Proven track record of creating exceptional and innovative dishes, managing kitchen operations, and leading culinary teams to success. Adept at menu planning, cost control, and maintaining the highest standards of food quality and presentation. Passionate about culinary trends and committed to delivering memorable dining experiences. Eager to bring a wealth of experience, creativity, and dedication to a new culinary challenge.

Line Cook: Efficiently prepped ingredients and assembled dishes across various stations. Maintained cleanliness, adhered to recipes, and ensured timely fulfillment of duties. Executed precise food preparation procedures, emphasizing ingredient proportions and procedural accuracy.

Sous Chef: Collaborated with the executive chef to craft diverse menus aligning with the restaurant's vision. Introduced innovative dishes tailored to client preferences. Orchestrated kitchen operations seamlessly, maintaining high-quality standards. Discovered and trained talented chefs, ensuring adherence to location standards. Implemented tasting menus for special events, contributing to cross-marketing strategies for increased profitability.

Prep Cook: Thrived in a team-oriented, high-volume environment. Expertly prepared and portioned ingredients, adhering to recipe guidelines and prioritizing food safety. Maintained a well-stocked kitchen, ensuring timely order completion and upholding sanitation standards.

Corporate Trainer: Instructed groups of three to six individuals in recipe execution and sanitation practices, facilitating effective learning and skill development.

Line Supervisor: Provided hands-on supervision, ensuring quality outcomes in employees' immediate work on the line.