Jazmine Davis
Chef
Reston,VA
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with American, Latin, and Mediterranean cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational and comprehensive skills. Focused professional creates memorable and delicious baked goods. Creates custom desserts that exceed customer specifications. Hardworking individual offers great task prioritization and time management skills.
Overview
16
16
years of professional experience
Work History
PASTRY CHEF
DAVIO's Northern italian steakhouse
10.2022 - Current
- Keyholder, opener and closer, work closely with executive chef to ensure quality and standards, help develop special menus and special custom orders
- Delegate the pastry team to keep food cost and quality in control.
- Managed in-store, pick-up orders and catering needs.
- Oversaw purchasing, storage and use of kitchen supplies.
- Maintained well-organized mise en place to keep work consistent.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
Executive chef
Ivy By The Lake
01.2022 - 03.2022
- Ivy by the lake, Helped Hire and train new employees was the acting executive chef while team lead was out of the country responsible for scheduling and maintaining labor costs close relationship with owner(s) to keep quality and food costs
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Sous Chef
Gypsy Kitchen
03.2021 - 09.2021
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Trained and managed kitchen personnel and supervised related culinary activity.
Line Cook Supervisor
The Capital Burger
01.2020 - 03.2021
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Grilled meats and seafood to customer specifications.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Transitioned between breakfast and lunch service.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Handled portion control activities according to specified instructions provided by chef.
Line cook
Cooper's Hawk Winery and Restaurant
04.2017 - 09.2018
- Facilitated the line and made sure that line and I were set up for success
- Worked closely with the executive chef to gain knowledge of what was expected Dependable employee to become a closer and An opener for the restaurant Kept sanitation of the line and the walk-in clean an up to code
- Started a routine for prep cooks to keep the flow of food flowing promptly and efficiently.
Line cook/team lead, instructor
Le pain Quotidian
10.2017 - 02.2018
- Took the Initiative to become self-taught in the company's POS system
- When not working on the line, helped servers serve customers and take orders
- Showed interest early on being a good fit for management positions
- Made sure prep lists, labels, and inventory were done properly
- Implemented a sign off sheet that needed to be followed by co-workers and managers
- Birthday Party
The Little Gym, Falls Church
01.2017 - 05.2017
- Taught toddlers basic gymnastic skills, as well as confidence building, core strength, communication skills, and patience
- Receptionist skills, sending and receiving emails, worked closely with the General Manager in helping customers
- Worked directly with parents in finding the best plan for their CHILD AND answering any questions they may have when it came to registering for classes
- Led birthday parties of all ages for both members and nonmembers.
Line cook/Jr sous
Barcelona wine bar
04.2015 - 08.2016
- Began on the line as a line cook learning lighter areas of the kitchen and proceeded into learning more difficult areas of the line
- Self-taught in other areas of the kitchen as well as prep
- Took the initiative to learn techniques and knowledge from more skilled chefs ahead of me
- Gained the trust of Sous chefs and the Executive chef to become a solo closer with assistance
- Achieved knowledge of inventory and ordering without the chef present
- Helped with any prep necessary and moved across the line to help anyone in need.
Cashier/ Baker
Red Velvet Cupcakery
08.2012 - 09.2015
- Met customer’s needs in helping them make decisions as well as ringing up and cashing out customers’ orders
- Helped BOH bakers with any decorating or scooping of cupcakes
- Acted as key holder and was responsible for closing the store after shifts
- Well versed in the POS system as well helping managers enter in information to QuickBooks
- Became a baker and was responsible for the opening bake of cupcakes, which included custom orders that needed to be filled and decorated for the morning bake as well
- Made sure the inventory was stocked throughout the day
- Placed and received product orders and made sure orders were done correctly
- Met with customers to take custom orders and helped them with pricing and quotes.
Administrative Assistant
Cornerstones
07.2011 - 07.2012
- Worked closely with the Vice President of Human Resources to organize file rooms, file documents, create file folders and other administrative tasks as needed
- Completed tasks as assigned and got them done in a timely manner
- Acted as the backup Receptionist when needed
Birthday Party Instructor, Lead Parent Survival Night Instructor
The Little Gym
07.2007 - 09.2009
- Facilitated birthday parties and parent survival nights
- Reviewed safety requirements and procedures with parents and children
- Provided information for first time parents and supervised new employees
- Stone bridge High school, 2009
- AAs culinary arts, Stratford University 2013
Education
Associate of Arts - Culinary Arts
Stratford University
Falls Church, VA06.2013
High School Diploma -
Stone Bridge High School
Ashburn, VA06.2009
Skills
- Quickbooks
- Microsoft Office/Excel
- Stocking
- Trainer
- Point of sale (POS)
- Toast/ Breadcrumbs systems
- Proactive Problem Solving
- Data entry
- Inventory
- Pastry Preparation
- Inventory Rotation
- Proper Food Handling
- Recipe Creation
- Desserts Knowledge
- Consistent Supervision
- Special Requests
- Cooking and Baking
- Inventory Maintenance
- Material Prepping
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
The supernatural is the natural not yet explained.
Elbert Hubbard
Timeline
PASTRY CHEF
DAVIO's Northern italian steakhouse
10.2022 - Current
Executive chef
Ivy By The Lake
01.2022 - 03.2022
Sous Chef
Gypsy Kitchen
03.2021 - 09.2021
Line Cook Supervisor
The Capital Burger
01.2020 - 03.2021
Line cook/team lead, instructor
Le pain Quotidian
10.2017 - 02.2018
Line cook
Cooper's Hawk Winery and Restaurant
04.2017 - 09.2018
The Little Gym, Falls Church
01.2017 - 05.2017
Line cook/Jr sous
Barcelona wine bar
04.2015 - 08.2016
Cashier/ Baker
Red Velvet Cupcakery
08.2012 - 09.2015
Administrative Assistant
Cornerstones
07.2011 - 07.2012
Birthday Party Instructor, Lead Parent Survival Night Instructor
The Little Gym
07.2007 - 09.2009
Associate of Arts - Culinary Arts
Stratford University
High School Diploma -
Stone Bridge High School
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