Jaylon Bell
Holly Springs,NC
Summary
Experienced Sous Chef with a passion for creating the most amazing cuisines in a fast pace environment. Highly skilled in menu planning, safe food handling, and team leadership. I goal i set for myself everyday is to motivate my employees(team) to exceed customer expectations in high-volume settings while maintaining strong quality and cost controls. It is also impairitive for me to be service-oriented with great multitasking, safety management, and decision-making skills to lead a team efficiently and effectively. I have developed signature dishes that have delighted many customers, and I am ready to take on the role of Head Chef at a dynamic and thriving establishment.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Assistant Kitchen Manager/Sous Chef
Gussies
Raleigh, NC
01.2024 - Current
- Led a team to deliver an efficient food operation, resulting in increased customer satisfaction and positive reviews. Controlled stock and maintained high food quality and hygiene standards.
- Trained, motivated and inspired team members to excel in their roles.
- Oversaw food ordering and preparation, ensuring timely delivery of dishes while achieving financial targets through effective cost control and waste reduction.
- Develop three unique entrées and sauce combinations, which were added to the restaurant menu every three months
- Maintained a clean and safe work environment, conducting regular inspections to ensure compliance with health and safety regulations.
Sous Chef
MacGregor Downs Country Club
Cary, NC
02.2020 - 01.2024
- Assisted the head chef in making the kitchen and maintaining high food quality standards. Supervised kitchen staff and insured smooth operations.
- Supported the head chef in training and development of kitchen staff while collaborating with team to create new dishes and seasonal menus.
- Greeted an average of 300 to 400 guest daily and fielded inquiries about menu items, and provided recommendations and allergy information as requested.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Assistant Kitchen Manager
Olive Garden
Southern Pines, NC
10.2018 - 02.2020
- Managed staff to produce high quality entrées with proper plate presentation and portions according to restaurant menu and company standards while maintaining inventory and ordering supplies.
- Worked to create unique menu, offerings based on season and creativity.
- Developed and implemented new menu items.
- Supervised and train 6-person kitchen staff on proper food preparation and handling procedures, what special attention to company recipes and plate presentation.
Lead Line Cook
Tailgaters Sports Bar & Grill
Ogden, UT
08.2016 - 08.2018
- Prepped meats, poultry, and vegetables for broiling and grilling, taking care to avoid cross-contamination.
- Manage stock levels and minimize the waste through efficient inventory control.
- Oversaw daily inventory and restocking means, adjusting order scheduled to reduce weekly food waste by 20%
Education
Associate Of Applied Science - Culinary Arts
Weber State University
Ogden, UT05.2018
Skills
- Menu Development
- Team Management Leadership
- Food cost management
- Inventory control
- Food safety
- Culinary techniques
- Knife Skills
- Time management
- Customer service
- Problem solving
Certification
- ServSafe management certification
- Driver's License December 2022 to January 2028
Timeline
Assistant Kitchen Manager/Sous Chef
Gussies
01.2024 - Current
Sous Chef
MacGregor Downs Country Club
02.2020 - 01.2024
Assistant Kitchen Manager
Olive Garden
10.2018 - 02.2020
Lead Line Cook
Tailgaters Sports Bar & Grill
08.2016 - 08.2018
Associate Of Applied Science - Culinary Arts
Weber State University