Jeremiah Brown
Chicago,IL
Summary
Accomplished Banquet Sous Chef with a proven track record at Omni Hotels & Resorts, enhancing kitchen efficiency by streamlining food preparation processes. Skilled in leadership and safe food and knife handling, I excel in managing high-volume service periods and training staff, significantly reducing waste while maintaining top-quality standards.
Overview
12
12
years of professional experience
Work History
Banquet Sous Chef
Omni Hotels & Resorts
04.2020 - 02.2023
- Supervised kitchen staff both in restaurant and for catering work.
- Streamlined banquet food preparation processes, leading to increased efficiency and reduced waste in the kitchen.
- Assisted in budget management by monitoring banquet food costs closely, identifying areas for potential savings without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Assisted with menu development and planning.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Banquet Sous Chef
The Wit Hotel
10.2018 - 02.2020
- Supervised kitchen staff both in restaurant and for catering work.
- Streamlined banquet food preparation processes, leading to increased efficiency and reduced waste in the kitchen.
- Assisted in budget management by monitoring banquet food costs closely, identifying areas for potential savings without compromising quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Utilized culinary techniques to create visually appealing dishes.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Cook
A10
04.2016 - 07.2018
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Cook
Mercat Ala Planxa
02.2013 - 11.2015
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Prepared and served various food items in fast-paced [Type] environment.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Communicated closely with servers to fully understand special orders for customers.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
Garde Manger Cook
GT Fish and Oyster
03.2011 - 02.2013
- Supported front-of-house staff by answering questions related to ingredients and dietary restrictions, enhancing customer satisfaction.
- Maintained high standards of cleanliness and organization in the kitchen, leading to efficient meal preparation.
- Monitored quality of raw and cooked food products to uphold health code standards.
- Assumed responsibility for creating visually appealing hors d''oeuvres displays during banquets or private events, enhancing overall event presentation.
- Maintained a clean and organized workstation at all times, adhering to strict sanitation protocols for safe food handling practices.
- Prepared fresh, visually appealing salads and cold appetizers, contributing to an enjoyable dining experience for guests.
Education
Associate of Applied Science - Culinary Arts
Robert Morris University
Chicago, IL06-2013
Skills
- Kitchen leadership
- Safe handling
- Team Management
- Sanitation Standards
- Knife skills and various food preparation techniques
- Understanding ingredients and seasonings
- Food safety and sanitation practices
- Plating design
- Inventory control
- Leadership and management
Timeline
Banquet Sous Chef
Omni Hotels & Resorts
04.2020 - 02.2023
Banquet Sous Chef
The Wit Hotel
10.2018 - 02.2020
Cook
A10
04.2016 - 07.2018
Cook
Mercat Ala Planxa
02.2013 - 11.2015
Garde Manger Cook
GT Fish and Oyster
03.2011 - 02.2013
Associate of Applied Science - Culinary Arts
Robert Morris University