Hi, I’m
Ja'Tae Caldwell
Lancaster,CA
Summary
- Classically trained and passionate culinary professional, recognized for developing high-performing teams, creating memorable dishes and controlling food and labor costs. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service, and upholding business standards.
Overview
17
years of professional experience
3
Certification
Work History
Complexity Wine LoungeLANCASTER, CA
Executive Chef
10.2018 - Current
Job overview
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Improved performance of team members resulting in high-quality meals produced daily.
Company KitchenWoodland Hills, CA
Chef Supervisor
01.2016 - 10.2018
Job overview
- Developed menus, recipe standards, plate presentation guidelines, and portion control standards.
- Evaluated the quality of raw materials used in the kitchen prior to acceptance.
- Managed stock rotation procedures ensuring freshness of products used.
- Provided guidance regarding culinary techniques for junior chefs in training.
- Improved performance of team members resulting in high-quality meals produced daily.
Event StaffingLos Angeles, CA
Chef
03.2013 - 01.2018
Job overview
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.
- Exercised portion control for items served, eliminating waste.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
Olive GardenLas Vegas, NV
Culinary Assistant
05.2007 - 10.2013
Job overview
- Produced all stocks, soups and sauces
- Set up workstations with all necessary ingredients and cooking equipment.
- Maintained a clean and organized work area to ensure safety standards were met.
- Followed health and safety regulations while handling food items.
- Ensured that all food items were correctly labeled prior to storage or preparation.
- Helped train new kitchen employees in proper cooking and handling procedures.
Education
University of PhoenixTempe, AZ
Associates of Business Science from Business Management
2016
Le Cordon BleuLas Vegas
Bachelor of Arts from Culinary Sciences
05.2012
University Overview
- Advanced Diploma of Hospitality Management
- High Honors Award Recipient
- 3.9 GPA
Chaffey Community College
Associate of Arts from Liberal Arts
05.2008
University Overview
- Honors: Deans Honor List
- GPA: 3.64
Skills
- Attention to Detail
- Problem and Complaint Resolution
- Delegating Work
- Food Service Safety Training
- Productivity Optimization
- Menu Development
- Staff Training
- Quality Assurance
- Budgeting and Cost Control
- Sanitation Guidelines
Certification
- Food Manager Certification
- ServSafe Certification
- Crescent School of Bartending Certificate
Accomplishments
- Best New Restaurant Award, 2019; Antelope Valley's Best, Valley Press
References
References available upon request.
Timeline
Executive Chef
Complexity Wine Lounge
10.2018 - Current
Chef Supervisor
Company Kitchen
01.2016 - 10.2018
Chef
Event Staffing
03.2013 - 01.2018
Culinary Assistant
Olive Garden
05.2007 - 10.2013
University of Phoenix
Associates of Business Science from Business Management
Le Cordon Bleu
Bachelor of Arts from Culinary Sciences
Chaffey Community College
Associate of Arts from Liberal Arts