Jereme Madore
Sabattus
Summary
Dynamic culinary professional with extensive experience as a Lead Line Cook at The Liberal Cup, excelling in menu planning and food safety. Proven track record in training staff and enhancing dish presentation, while fostering teamwork and reducing waste. Highly motivated with strong attention to detail and a commitment to quality control.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Lead Line Cook
The Liberal Cup
Hallowell, ME
04.2021 - Current
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Developed and executed daily menu items, enhancing overall dining experience.
- Trained new cooks on preparation techniques and kitchen equipment operation.
- Streamlined inventory management processes, reducing waste and improving cost efficiency.
- Collaborated with front-of-house staff to ensure timely service and guest satisfaction.
- Monitored food quality during preparation and presentation for consistency.
- Implemented new cooking techniques, improving dish presentation and flavor profiles.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
Sautee Chef
The Frontier
12.2019 - 04.2021
- Prepared diverse dishes using sauté techniques to ensure high-quality food presentation.
- Collaborated with kitchen staff to maintain efficient workflow during peak service hours.
- Monitored inventory levels and assisted in ordering supplies to prevent shortages.
- Implemented sanitation practices to uphold safety and cleanliness standards in the kitchen.
- Assisted in menu development by providing feedback on flavor profiles and dish execution.
- Cooled, stored, labeled and dated food products appropriately to maximize ingredient freshness when preparing recipes.
- Followed instructions to cook menu items in cooperation with kitchen staff.
- Complied with nutrition and sanitation regulations and safety standards by taking proper precautions to deliver high-quality food timely and simultaneously.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Monitored food quality and presentation to maintain high standards.
Education
Business Management -
Central Maine Community College
Auburn, ME05.2014
Skills
- Food safety knowledge
- Menu planning
- Cooking techniques
- Food safety
- Quality control
- Kitchen organization
- Food preparation
- Sanitation practices
- Inventory control
- Cost reduction
- Food safety monitoring
- Recipe execution
- Cleaning and organization
- Highly motivated
- Line management
- Server communication
- Reliable and trustworthy
- Problem-solving
- Professional attitude
- Attention to detail
- Time management
- Stock rotation
- Crew training
Certification
Servesafe Manger Certified
Timeline
Lead Line Cook
The Liberal Cup
04.2021 - Current
Sautee Chef
The Frontier
12.2019 - 04.2021
Business Management -
Central Maine Community College