Jeremiah Smith
Cedar Park
Summary
I am a dedicated and dynamic sous chef with a proven track record in staff supervision and event coordination. My extensive expertise in culinary techniques, combined with a strict adherence to food safety standards, ensures the proper handling of food, accurate inventory control, and careful consideration of special dietary needs during menu planning.
Throughout my career, I have had the honor of preparing meals for two U.S. Presidents, Texas Governor Greg Abbott, four renowned A-list celebrities, and over sixty famous musical bands. These unique experiences have refined my skills in precision, time management, and the ability to excel under pressure. I take pride in effectively delegating tasks to my team, fostering a collaborative kitchen environment that drives success and enhances overall performance.
Overview
8
8
years of professional experience
Work History
Sous Chef
Isles at Cedar Ridge
Cedar Park
12.2022 - Current
- Assisted in meal preparation and cooking under head chef's guidance.
- Maintained cleanliness and organization of kitchen equipment and workspaces.
- Supported menu planning by researching seasonal ingredients and trends.
- Followed food safety standards to ensure safe food handling practices.
- Collaborated with kitchen staff to coordinate timely meal service.
- Learned to operate kitchen tools and equipment effectively and safely.
- Helped manage inventory by receiving and organizing food supplies.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Trained kitchen workers on culinary techniques.
- Assisted in menu development and recipe testing.
- Complied with all health department regulations regarding proper food handling methods.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
Banquet Chef
Hyatt Driskill Hotel
Austin
12.2017 - 05.2022
- Led banquet kitchen operations for large-scale events at a luxury hotel.
- Developed diverse menus tailored to client preferences and seasonal ingredients.
- Supervised kitchen staff, ensuring efficient workflow and proper food preparation techniques.
- Collaborated with event planners to coordinate food service logistics and timelines.
- Maintained high standards of hygiene, safety, and food quality in the kitchen.
- Trained new chefs on menu items, cooking methods, and kitchen protocols.
- Assisted in inventory management, ordering supplies, and controlling food costs.
- Created visually appealing plate presentations for upscale dining experiences.
- Prepared banquet meals according to standard recipes and customer preferences.
- Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
- Stocked supplies to maintain sufficient levels of food products and placed orders for low running inventory.
Education
GED -
Lone Star Community College
Conroe, TX05-2010
Skills
- Menu development
- Inventory management
- Culinary techniques
- Food safety compliance
- Event coordination
- Staff supervision
- Cost control
- Creative presentation
- Team collaboration
- Problem solving
- Effective communication
- Training and mentoring
Timeline
Sous Chef
Isles at Cedar Ridge
12.2022 - Current
Banquet Chef
Hyatt Driskill Hotel
12.2017 - 05.2022
GED -
Lone Star Community College