Jerald Haskins
Washington,DC
Summary
Dynamic culinary professional with extensive experience at the Naval Academy, excelling in meal preparation and kitchen management. Proven ability to accommodate dietary needs while ensuring food safety standards. Knowledgeable in diverse culinary environments, including hospitals, childcare centers, hotels, and restaurants. A resourceful team player, adept at training staff and enhancing operational efficiency, committed to delivering exceptional dining experiences.
Overview
13
13
years of professional experience
1
1
Certification
Work History
WG6 Cook
Naval Academy
Annapolis, USA
10.2024 - Current
- Prepare a full range of simple to moderately complex menu items (baked, grilled, sautéed, roasted, etc.)
- Cook meats, vegetables, soups, gravies, sauces, and baked goods
- Follow standardized recipes and adjust quantities based on meal counts
- Coordinate meal timing so all items are ready for service
- Ensure proper portion control for both standard and special diets
- Monitor food appearance and temperature during service
- Maintain cleanliness and sanitation of kitchen, utensils, and equipment
- Follow all food safety and personal hygiene standards (HACCP or local health codes)
- Label and store leftovers appropriately
- Disposal of any leftovers and entrusted to effectively clean all food holding areas and equipment.
- Help receive, store, and rotate stock (using FIFO method)
- Report low stock or equipment issues
- May assist in taking inventory or placing supply requests
- Complete daily production logs and temperature checks
- Follow diet instructions for special meals (diabetic, low-sodium, texture-modified, etc.)
- Comply with institutional meal standards and regulations
- Work with food service workers, dietitians, and supervisors
- Guide lower-grade kitchen staff or assist in their training
- May be required to lead a small team during a shift
- Complete special meals assigned from the supervisor with no supervision.
Head Cook Child Youth Program
Bolling Air Force Base
Anacostia, USA
04.2023 - 10.2024
- Plan and prepare daily meals and snacks that meet USDA or local nutritional guidelines for children.
- Ensure meals are age-appropriate in portion size, texture, and presentation (e.g., cut food for toddlers).
- Accommodate special diets, allergies, and food sensitivities (e.g., gluten-free, nut-free, dairy-free).
- Follow and enforce all food safety standards (e.g., ServSafe or state/local health regulations).
- Maintain proper food storage, labeling, and rotation (FIFO: First In, First Out).
- Keep the kitchen clean, sanitized, and organized at all times.
- Monitor temperatures of food, refrigerators, and freezers regularly.
- Maintain daily food production and menu records.
- Document temperatures, cleaning logs, and allergy accommodations as required by licensing or food programs (e.g., CACFP - Child and Adult Care Food Program).
- Keep inventory of food and supplies, and order as needed.
- Work closely with the center director, teachers, and parents to support children's dietary needs.
- Communicate food allergies and dietary restrictions with all relevant staff.
- Participate in staff meetings or training related to nutrition and child safety.
- Understand child development stages and how they relate to feeding and nutrition.
- Promote a positive food culture by providing meals that support healthy eating habits.
- Occasionally assist in classroom meal times or food-related activities (e.g., cooking lessons, special events).
Cook WG4
US Department of Veterans Affairs
Washington, USA
10.2020 - 04.2023
- Works independently to prepare and cook a variety of items including regular and therapeutic diet (diabetic, low sodium, low protein, gluten free, etc.) entrees and dessert items.
- Follows menus, production sheets and recipes to prepare items in the quantity needed.
- Cooks hot cereals, concentrated or dehydrated soups, sauces, gravies.
- Grills eggs, hamburgers, meat patties, pancakes, French toast; makes cold sandwich fillings and assembles a variety of sandwiches.
- Uses a variety of methods to prepare meats, fish, and poultry including broiling, roasting, baking, frying, boiling, steaming, stewing, braising, and grilling.
- Slices meat items by hand confirming to specific size requirements or weight specifications.
- Prepares fresh, canned, and frozen vegetables; bakes frozen potatoes, pre-made cookie dough, muffin batters.
- Prepares and heats convenience items; prepares pureed foods and adjusts consistency with thickeners.
- Washes, peels and cuts fruits and vegetables by hand or machine.
- Assembles and mixes salad ingredients and dessert items including gelatin molds and fruit crisps.
- Plans cooking processes to produce complete meals on time and at the proper temperature which may require coordination of cooking several items with different cooking times.
- Attractively presents and garnishes food.
- Makes a variety of desserts such as cobblers, brownies, cookies and pastries.
- Washes, peels, chops, grinds, pares, cuts, slices, dices, purees, dredges, flours, breads items.
- Weighs, measures, assembles ingredients for regular and modified diets.
- Combines ingredients according to recipes to produce quality food items, minimizing preparation time and food waste.
- Pans foods for bulk reheat internal temperature according to recipe guidelines and production guidelines.
- Covers, dates, and stores leftovers according to established local policies/procedures.
- Operates a variety of kitchen equipment: oven, combi oven/steamer, grill, slicer, mixer, steam kettles, blender, food processor, scale; follows safety procedures regarding the operation of equipment.
- Follows sanitary food handling procedures; covers, labels and dates food items to utilize or discard ingredients by expiration date.
- Disassembles and assembles component parts and accessories for cleaning.
- Cleans, stores and maintains all kitchen utensils, equipment and work areas practicing a 'clean as you go' concept.
- Cleans and sanitizes assigned work areas: worktables, sinks, blast chillers, carts.
- Achieves certification in food safety such as ServSafe and is able to apply knowledge of food safety, food temperatures, etc.
- Operates dish machine; checks detergent level and water temperature before washing and sanitizing cook's equipment.
- Checks equipment to make sure free of food residue and soap.
- Cleans ovens, combi oven/steamer, slicer, mixer, steam kettles, grill daily.
- Collects trash, sorts and prepares items for recycling.
- Cleans floors, walls, shelves as assigned.
- Performs deep cleaning tasks such as cleaning walk-in refrigerators and freezers.
- May operate powered floor cleaning or steam equipment for deep cleaning.
- Prepares food production worksheets from computerized recipe files.
- Receives, rotates and stores perishable and non-perishable items according to service policies.
- Removes outdated or damaged goods from stock.
- Labels all food items with contents and dates per labeling guidelines.
- Weighs, measures, and assembles ingredients accurately and according to standardized recipes or requisitions.
- Monitors and maintains proper spacing of food products from floor, ceiling and shelving to ensure adequate air flow and spacing of products for optimal food safety.
- Monitors for signs of pest notifying the appropriate individual as determined by local policy.
- Maintains accurate food inventories.
- Provides assistance to supervisor or higher grade worker in ordering food in accordance with daily and weekly menu requirements.
- Maintains strict security of all areas.
- Meets customer's needs while supporting the VA missions.
- Consistently commit and treats customers (veterans, their representatives, visitors, and all VA staff) in a courteous, tactful, and respectful manner.
- Provides the customer with consistent information according to established policies and procedures.
- Handles conflict problems in dealing with the customer constructively and appropriately.
Cook I
Marriott International, Inc.
Washington, USA
08.2019 - 03.2020
- Manage daily kitchen operations.
- Mentor and train junior staff.
- Prepare, garnish, and carve meats.
- Measured ingredients required for specific food items.
- Monitor and restock supplies routinely to maintain efficient food flow.
- Inspect, clean, and maintain workstations.
- Portion and plate food for serving to customers.
- Order culinary and restaurant supplies.
- Organize, inventory, and rotate and stock.
- Accept payments, and adjust charge slips as necessary.
Banquet Cook/Line Cook /Banquet Sous Chef
Wardman Park Marriott International
Washington, USA
08.2019 - 03.2020
- Review Banquet Event Orders (BEO) on a daily basis and make note of any changes.
- Brief the banquet kitchen staff daily about the upcoming and current functions.
- Supervises and coordinates all activities of cooks and banquet kitchen staff who are engaged in food preparation.
- Able to coordinate banquet production and plating with the Executive Chef, Sous Chef and Banquet Captain.
- Establish the day's priorities and assign production and preparation tasks for the banquet kitchen staff/chefs to execute.
- Effectively communicate both verbally and in writing to provide clear direction to staff.
- Take physical inventory of specified food items for daily inventory.
- Assist the hotel's sales & catering or banqueting staff with banquets, parties and other special events.
- Assist in determining the minimum and maximum stocks of all food, cooking supplies and equipment.
- Assist the Executive Chef in banquet menu development and execution.
- Maintain inventory control procedures and ensure that the banquet kitchen is prepared for the following day's work.
- Responsible for managing all day-to-day operations of the banquet kitchen.
- Responsible to conduct frequent walkthroughs of each kitchen area and direct respective personnel to correct any deficiencies.
- Responsible to maintain all equipment in a proper operational condition.
- Responsible to oversee the regular cleaning of all equipment used in the banquet kitchen.
- Ensure that each banquet kitchen work area is stocked with specified tools, supplies and equipment to meet the hotel's operating and business demand.
- Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
- Ensure that all staff prepare menu items following recipes in accordance with the hotel's operating standards.
- Communicate the kitchen needs with the purchasing and storeroom personnel.
- Review sales and food costs with the Executive Chef to ensure that the banquet kitchen is meeting budgeted costs.
- Monitor the performance of banquet kitchen staff and ensure all procedures are completed to the department standards.
- Banquet chefs should serve as a role model to demonstrate appropriate behaviors.
- Ensures and maintains the productivity level of all banquet cooks and supporting staff.
- Supervises banquet kitchen shift operations.
- Assists the Executive Chef and Purchasing Manager with banquet menu planning and food purchasing.
- Participates in banquet kitchen employees progress and discipline procedures.
- Participates in training staff on menu items including ingredients, preparation methods and unique tastes.
- Plans and manages food quantities and plating requirements for all banquet functions.
- Maintains food preparation handling and correct storage standards.
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Ensures compliance with all applicable laws and regulations.
- Follows proper handling and right temperature of all food products.
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
- Identifies the developmental needs of kitchen staff and provides coaching, mentoring to improve their knowledge or skills.
- Able to plan and execute multiple banquet functions.
- Able to continually enhance the culinary experience of banquet or event guests.
- Able to understand employee's positions well enough and to perform duties in employees' absence.
- Able to help in cooking and food preparation, as and when required.
- Able to perform other duties as assigned by the management.
Line Cook
Marriott International, Inc.
College Park, USA
11.2018 - 08.2019
- Manage daily kitchen operations.
- Mentor and train junior staff.
- Prepare, garnish, and carve meats.
- Measured ingredients required for specific food items.
- Monitor and restock supplies routinely to maintain efficient food flow.
- Inspect, clean, and maintain workstations.
- Portion and plate food for serving to customers.
- Order culinary and restaurant supplies.
- Organize, inventory, and rotate and stock.
- Accept payments, and adjust charge slips as necessary.
Prep Cook/Host/Server
Bullfeathers
09.2015 - 11.2018
- Manage daily kitchen operations.
- Mentor and train junior staff.
- Prepare, garnish, and carve meats.
- Measured ingredients required for specific food items.
- Monitor and restock supplies routinely to maintain efficient food flow.
- Inspect, clean, and maintain workstations.
- Portion and plate food for serving to customers.
- Order culinary and restaurant supplies.
- Organize, inventory, and rotate and stock.
- Accept payments, and adjust charge slips as necessary.
Line Cook
Cuba Libre Restaurant and Rum Bar
Washington, USA
08.2016 - 07.2017
- Prepared high-quality cuisine aligned to restaurant standards and consistency requirements.
- Inspected and tested all food before being served to ensure high quality standards.
- Prepared items for broiling, grilling, frying, sautéing.
- Insured proper food storage, cleanliness, safe food practices and adherence to the FDA's health and regulatory data standards.
- Assisted chefs with daily tasks.
- Fostered teamwork, safety, and professionalism.
- Reviewed menus, production orders, and modified dietary needs to provide customers with quality food that suited their individual dietary needs.
- Maintained clean work area and ensured workstations were fully stocked and all menu items were available.
- Communicated with co-workers in order to ensure quality service in a timely fashion.
- Trained and mentored newly hired staff members.
Lifeguard
Community Pool Service
05.2012 - 09.2015
- Maintained constant surveillance of patrons in the facility; acted immediately and appropriately to secure safety of patrons and the event of emergency medical services.
- Observed and organized swimming activities.
- Enforced pool policies and regulations.
- Rescued swimmers in distress and provided emergency care.
- Inspected recreational facilities for potential safety hazards.
- Effectively and professionally communicated recreational safety rules to patrons.
- Facilitated staff training.
- Conducted pool testing, recorded results and reported imbalances to supervision.
- Contributed to team effort by accomplishing result driven tasks daily.
- Maintained a safe and clean working environment by complying with procedures, rules, and regulations.
Education
High School Diploma -
Suitland High School
District Heights, MD05.2015
Skills
- Culinary Experience
- Kitchen Management Experience
- Swimming
- Lifeguard
- Pool Maintenance
- Host/Hostess
- Training & Development
- Cooking
- Restaurant Experience
- Food Preparation
- Effective Communicator
- Exceptional Organizational Skills
- Resourceful
- Computer Proficient
- Consumer-Oriented
- Adaptable
- Result-Driven
- Mission-Oriented
- Team Oriented
- Meal preparation
- Food safety standards
- Dietary accommodations
- Kitchen sanitation
- Time management
Certification
ServSafe Food Handler Manager
Affiliations
- I have lead a healthy nutrition food class at the VA.
- In a performance appraisal while working as a line cook at College Park Marriott i was credited for being a great contributor to our number one Marriott Hotel food quality score in the DMV area.
- I have always been passionate about cooking and my end goal dream is to be a chef at my own restaurant.
Timeline
WG6 Cook
Naval Academy
10.2024 - Current
Head Cook Child Youth Program
Bolling Air Force Base
04.2023 - 10.2024
Cook WG4
US Department of Veterans Affairs
10.2020 - 04.2023
Cook I
Marriott International, Inc.
08.2019 - 03.2020
Banquet Cook/Line Cook /Banquet Sous Chef
Wardman Park Marriott International
08.2019 - 03.2020
Line Cook
Marriott International, Inc.
11.2018 - 08.2019
Line Cook
Cuba Libre Restaurant and Rum Bar
08.2016 - 07.2017
Prep Cook/Host/Server
Bullfeathers
09.2015 - 11.2018
Lifeguard
Community Pool Service
05.2012 - 09.2015
High School Diploma -
Suitland High School
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