Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Jeffrey Prestol

Cape Coral

Summary

Dynamic Sous Chef with a proven track record at Midnight Tavern, excelling in menu development and food presentation. Skilled in inventory management and team leadership, I enhanced kitchen productivity and reduced waste, while fostering a culture of excellence. Committed to food safety, I consistently delivered high-quality dishes that elevated guest satisfaction.

Overview

8
8
years of professional experience

Work History

Sous Chef

Midnight Tavern
01.2023 - 05.2025
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

Sous Chef

The Dunes Country Club
02.2021 - 12.2022
  • Elevated dining experience by innovating seasonal menu items tailored to local tastes.
  • Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
  • Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
  • Monitored food production to verify quality and consistency.
  • Assisted with menu development and planning.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Coordinated with team members to prepare orders on time.
  • Set up and broke down kitchen for service.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.

Line Cook

Truluck's
09.2019 - 01.2021
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Prepared and cooked full course meals based on restaurant recipes and specifications.
  • Plated and presented all dishes to match established restaurant standards.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Grilled meats and seafood to customer specifications.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.

Line Cook

Wine Loft
08.2018 - 09.2019
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.

Line Cook

IHOP
06.2017 - 07.2018
  • Consistently met or exceeded speed of service goals during peak hours
  • Maintained strict adherence to food safety and sanitation standards in a high-volume kitchen
  • Maintained consistent flavor profiles and presentation standards, ensuring positive guest experiences.
  • Reduced food preparation time while maintaining quality through effective mise en place organization.
  • Managed proper storage of perishable ingredients according to established guidelines, minimizing spoilage risks.
  • Proactively communicated with front-of-house staff to ensure accurate order delivery and prompt resolution of issues.

Education

American Academy
North Miami Beach, FL

Skills

  • Team leadership
  • Food safety
  • Inventory management
  • Food presentation
  • Food preparation
  • Kitchen organization
  • Cooking techniques
  • Knife skills
  • Ingredient knowledge
  • Menu development
  • Seafood preparation
  • Sauce preparation
  • Detail-oriented

Languages

Spanish
Native or Bilingual

Timeline

Sous Chef

Midnight Tavern
01.2023 - 05.2025

Sous Chef

The Dunes Country Club
02.2021 - 12.2022

Line Cook

Truluck's
09.2019 - 01.2021

Line Cook

Wine Loft
08.2018 - 09.2019

Line Cook

IHOP
06.2017 - 07.2018

American Academy

Similar Profiles

CREATE PROFILE