Jephrey Biggers
Compton,USA
Summary
Emerging food-industry professional and graduate of Riverside Culinary Academy, trained as an Executive Chef. Employ working knowledge and experience in most cooking styles, techniques, and recipes. Able to carry and maneuver in any kitchen. Training and certification in food safety and sanitation compliance. Dedicated to working collaboratively as a member of a team. Also trained mainly in French cuisine. I love to cook, whatever it is the better for me to have the experience. I love to learn, and I will never stop as long as I am in a kitchen.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Sous Chef
NBCUniversal
Burbank, CA
05.2022 - Current
- Manage boh for dinner service, help maintain a clean environment, orders, schedules, and train and create better tasting entrees and salads
Sous Chef
Gategroup
Los Angeles, CA
02.2022 - 05.2022
- I am in charge of production in a kitchen that prepares meals for 1st and business class passengers for 15 airlines
- I make sure taste and quality are always presented, manage up to 10-40 people depending the day and what we have to make for each airline
- I make orders for production daily
- I use windows tablet, and written requisitions for emergencies
Culinary Specialist
USC
Los Angeles, CA
01.2021 - 02.2022
- I managed cooks for 300-3000 people a day
- Maintained appropriate back stock levels by ordering ingredients and supplies
- Uphold all set safety and cleanliness protocols consistently
- Monitored food production quality and supervised other kitchen staff
- Cooked exact number of items ordered by each customer, working on several different orders simultaneously
- Closely followed recipes to give customers consistent quality and positive experiences with each visit
- Stored food properly and at correct temperatures, adhering to proper food handling and safety guidelines
- Washed, cut and stored ingredients at the beginning of each shift to be ready for expected customer loads
- Cleaned and organized all kitchen workstations and storage areas before and after cooking
- Delivered orders on-time with customer satisfaction rating 91%
Prep Chef
Pacific Dinning Car
Los Angeles, CA
11.2015 - 08.2019
- Maintained sanitation of kitchen, walk-in refrigerators, and freezers
- Monitored food production quality and supervised other kitchen staff
- Performed meal preparations in timely manner to assist kitchen staff and reduce customer wait times
- Prepared and cut vegetables and meat for use in [Type] meals
- Inspected premises to ensure compliance with food safety and sanitation regulations
- Completed basic kitchen and meal preparation tasks, such as sanitizing, cutting fruits and vegetables, slicing meats, and arranging garnishes
- Ensured products were properly rotated and stored to meet quality requirements
- Ensured quality of meals and closely adhered to set storage and rotation protocols
- Monitored the operation of the kitchen to check for proper sanitation
- Built positive relationships with customers by visiting tables and engaging in friendly conversations
- Oversaw menu changes to maintain reputation of restaurant in producing exciting dishes defining exquisite level of cuisine available in city
- Consistently prepared the same dishes with the same quality to delight customers and keep them coming back again and again
- Reduced waste by [Number]% by improving inventory management and implementing strict portion control standards
Prep Cook/ Lead Cook
Cliff's edge
Los Angeles, CA
02.2006 - 11.2015
- Prepared and cut vegetables and meat for use in [Type] meals
- Monitored food production quality and supervised other kitchen staff
- Uphold all set safety and cleanliness protocols consistently
- Ensured products were properly rotated and stored to meet quality requirements
- Maintained sanitation of kitchen, walk-in refrigerators, and freezers
- Kept front-end staff informed of any expected delays or item shortages to help them maintain customer satisfaction
- Washed, cut and stored ingredients at the beginning of each shift to be ready for expected customer loads
- Prepared single orders and batch preparations with minimal waste to maintain food cost controls
- Stored food properly and at correct temperatures, adhering to proper food handling and safety guidelines
- Cleaned and organized all kitchen workstations and storage areas before and after cooking
- Closely followed recipes to give customers consistent quality and positive experiences with each visit
- Ordered and took delivery of supplies
- Followed specifications and orders, prepared ingredients and gathered dishes for serving
Education
Associate of Arts - Culinary
Riverside Culinary Academy
Riverside, CA11.2020
High School Diploma -
Gardena Serra high school
Gardena, CA05-1984
Skills
- Cost control
- Culinary experience
- Food handling
- Kitchen experience
- Leadership
- Customer service
- Meal preparation
- Organizational skills
- Kitchen Management Experience
- Serving Experience
- Restaurant experience
- Catering
- Inventory control
- Cleaning
- Food safety
- Supervising experience
- Kitchen management
- Meat Cutting
- Banquet Experience
- Food preparation
- Food production
- Menu Planning
- Cooking
- Food industry
- Menu planning
- Knife skills
- Food service
- Serving
Certification
- ServSafe, 09/01/19, 09/01/24
- Food Handler Certification
- Food Safety Certification
Personal Information
- Willing To Relocate: Los Angeles, CA
- Authorized To Work: US
Timeline
Sous Chef
NBCUniversal
05.2022 - Current
Sous Chef
Gategroup
02.2022 - 05.2022
Culinary Specialist
USC
01.2021 - 02.2022
Prep Chef
Pacific Dinning Car
11.2015 - 08.2019
Prep Cook/ Lead Cook
Cliff's edge
02.2006 - 11.2015
Associate of Arts - Culinary
Riverside Culinary Academy
High School Diploma -
Gardena Serra high school