JEAN E JUNIOR ST LOT
Brockton,MA
Summary
To join an organization where I can implement creativity, innovative and trending culinary ideas while utilizing my skills and knowledge to ensure that every customer have an excellent dining experience. A seasoned professional with 8+ years of industry experience and with a Caribbean background searching for a progressive hospitality organization where I can demonstrate my specialization in food and where I can strive to help others reach their true potential while taking pleasure in their successes. Skilled Kitchen Manager knowledgeable about best practices, safe food handling and inventory management. Talented kitchen leader offer over 7+ years of experience in preparing and serving diverse foods. Motivates employees to exceed customer expectations in high-volume settings while maintaining strong quality and cost controls. Service-oriented with good multitasking, safety management and decision-making skills.
Overview
9
9
years of professional experience
Work History
Kitchen Manager
Home Plate
08.2022 - Current
- Ensure daily preparation of all Product for the line
- Perform all opening duties (oven, broiler, kettle, fryers and steam tables are ready to function)
- Assist in set up execution of caterings
- Follow timetables for production and delivery supplies
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Placing orders, Doing inventory, and Hiring.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
Dietary Cook/Shift Supervisor
Health Care Services
03.2021 - 08.2022
- Prepare food that adheres to the nutritional needs of the patient
- Follow portion control standards
- Attentive to details
- Monitor food handling methods and perform assigned work
- Ensure cleaning routine for the dietary department in compliance with all applicable laws and regulatory and organizational standards
- Serve food in dining area and deliver food trays and/or snacks to rooms.
- Enhanced kitchen efficiency by implementing standardized recipes and portion control guidelines.
- Followed standard recipes, menus and apportions according to established standards.
- Improved patient satisfaction by tailoring meal plans according to dietary needs and preferences.
Sous Chef
The Cape Club Of Sharon
06.2019 - 03.2021
- Created menus for all events, including weddings, receptions, and large social events
- Responsible for managing and supervising kitchen staff and operations, ordering and receiving, creating new menu items in absence of the executive chef
- Performs a pre-meal meeting with food servers to review detail of daily menu
- Oversee breakfast, lunch and dinner for quality assurance of meal presentation and portion control
- Keep stock rooms, coolers and freezers clean and rotated while making sure all food is labeled, dated and stored in accordance with local, state and county health department policies
- Ensure optimal equipment maintenance and sanitation of kitchen facilities
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
- Plan weekly and monthly staff and production and inventory Culinary experience Dietary department experience
- Knife skills Leadership experience
- Menu planning and creation Restaurant experience
- ServSafe certified Willingness to learn
- Line cook experience Inventory control
- Trilingual
- ServSafe Alcohol ServSafe Certification
- OSHA Crowd Management Training Program Certified
- Certificate of Allergen Awareness Training.
- Implemented food cost and waste reduction initiatives to save money.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Prep Cook, Line Cook, Shift Supervisor
Bertucci's
12.2017 - 06.2019
- Train new employees and/or assist in training
- Assist with creating and maintaining the cleaning checklist
- Ensure all food are stored in proper container and at proper storage temperature
- Daily preparation of fresh dough for pizzas, calzones and dinner rolls
- Perform all closing duties such as restocking all work stations, proper covering and labeling everything, cleaning and sanitizing all stations
- Able to work the wood brick oven, sautée station and and pizza station as requested
- Team Leading and supervising by ensuring all stations have the strongest person able to push through a rush and floating through stations making sure food is out on time and at the same time be the best quality.
Line Cook
Buffalo Wild Wings
03.2015 - 12.2017
- Clean up station and take care of leftover food
- Work all stations: Grill, Fry, Shake (wings)
- Perform all duties assigned by the manager
- Cook menu items in cooperation with the rest of the kitchen staff.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Verified proper portion sizes to consistently attain high food quality standards.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
Education
CMP - CERTIFIED MINDFUL PROFESSIONAL - Culinary Arts - Culinary Arts
Southeastern Technical Institute
Easton,MA06.2019
HIGH SCHOOL DIPLOMA -
Colle La Providence Cambry Loisesu
06.2011
Skills
- Certifications
- Quality Control
- Inventory Coordination
- Managing Reservations and Large Parties
- Team Collaboration and Leadership
- ServSafe Food Manager
- Kitchen Management
- Calm and Pleasant Demeanor
- High-volume dining
- Coaching and Mentoring
Accomplishments
- Oversaw back of house for 20 operation.
- Increased team productivity by implementing key process improvements.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
References
- Alberto Barros, Kitchen Manager, General Manager, 508-889-5400
- Jordan Daniel, Executive Chef, 401-263-0957
- Marc Arthur Bertrand, Pastor, Mentor, 781-983-0048
Languages
French
Native or Bilingual
Haitian Creole
Native or Bilingual
Timeline
Kitchen Manager
Home Plate
08.2022 - Current
Dietary Cook/Shift Supervisor
Health Care Services
03.2021 - 08.2022
Sous Chef
The Cape Club Of Sharon
06.2019 - 03.2021
Prep Cook, Line Cook, Shift Supervisor
Bertucci's
12.2017 - 06.2019
Line Cook
Buffalo Wild Wings
03.2015 - 12.2017
CMP - CERTIFIED MINDFUL PROFESSIONAL - Culinary Arts - Culinary Arts
Southeastern Technical Institute
HIGH SCHOOL DIPLOMA -
Colle La Providence Cambry Loisesu
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