JEREMY BELSHAW
Oceanside,CA
Summary
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Chef De Cuisine
Grand Pacific Resorts, 20/ Twenty Restaurant
2021.05 - Current
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Maintained budget standards and managed labor costs.
Kitchen Supervisor
The Ritz Carlton
2019.01 - 2021.05
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Controlled food costs and managed inventory.
- Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
- Promoted positive work environment by fostering open communication and resolving conflicts in timely manner.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
Kitchen Manager
Levy Restaurants, Bear Mountain Resort
2016.11 - 2019.01
- Expanded to operation by opening new outlets that resulted in larger profit margins.
- Traveled the country to open multiple restaurants and new outlets at sports stadiums.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Managed a team of 40 people.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Assisted with menu development and planning.
- Maintained cost efficiency and successfully maintained budget.
Sous Chef
The Manhattan House
2014.09 - 2016.11
- Elevated the level of service by opening for brunch and starting a sourdough program.
- Manged the garden program including summer harvest dinners and teaching kids sustainable cooking.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Lead Cook
Il Fornaio Restaurant
2011.06 - 2014.11
- Prepared fresh baked breads, pastries and pastas.
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Took over line positions in event of emergency.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
Line Cook Supervisor
The Hudson House/ Playa Provisions
2011.05 - 2014.07
- Helped open Plya Provisions restaurant.
- Assisted chef in creating daily specials..
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Coordinated seamless shift transitions by maintaining thorough handover notes and clear communication channels among team members.
- Streamlined communication between front-of-house and back-of-house staff, reducing order errors and enhancing guest satisfaction.
- Overhauled kitchen organization system, increasing workspace functionality and expediting meal preparation times.
- Mentored junior cooks for improved cooking techniques, resulting in higher quality dishes and increased customer satisfaction.
Line Cook/ Inventory Analyst
The Farmers Kitchen
2008.08 - 2011.05
- Worked with the largest farmers market in los Angeles to analyst inventory and create weekly revolving menus.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Education
Associates of Science Degree -
California School of Culinary Arts
Pasadena, CA09.2009
Certification
serve safe, valid until 08/01/28
References
- Director of Operations-Matt Mednick, 760-914-0341, Levy Restaurants
- Executive Chef- Eric Duchene-310-740-7250, Ritz Carlton
- Executive Chef -Jaun Martinez-323-4018570, The Manhattan House
Timeline
Chef De Cuisine
Grand Pacific Resorts, 20/ Twenty Restaurant
2021.05 - Current
Kitchen Supervisor
The Ritz Carlton
2019.01 - 2021.05
Kitchen Manager
Levy Restaurants, Bear Mountain Resort
2016.11 - 2019.01
Sous Chef
The Manhattan House
2014.09 - 2016.11
Lead Cook
Il Fornaio Restaurant
2011.06 - 2014.11
Line Cook Supervisor
The Hudson House/ Playa Provisions
2011.05 - 2014.07
Line Cook/ Inventory Analyst
The Farmers Kitchen
2008.08 - 2011.05
Associates of Science Degree -
California School of Culinary Arts
serve safe, valid until 08/01/28
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