Jermaine Comache Brown
Jacksonville,Fl
Summary
Resolute, dependable, meticulous, and initiative-taking individual with over 20 years of experience in the culinary industry; 15 years of supervisory and management experience in the effective delivery of culinary services. Obtain structured skills to perform effective public duty with the ability to adapt to new and different environments. Strengths include: Logistics & Operations Event Management Plating Sanitization & HACCP Microsoft Office Proficient Inventory Management Strategic Meal Planning Training & Development Oral Presentation Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with several cuisines, sourcing ingredients, controlling budgets, and boosting restaurant profiles. Conversational English skills. High-performing Chef offering 20+ years of restaurant experience. Excellent communication, leadership, and problem-solving skills. Talent for building streamlined, cohesive teams. High-performing Chef offering 20 +years of restaurant experience. Excellent communication, leadership, and problem-solving skills. Talent for building streamlined, cohesive teams. Forward-thinking professional offering more than 10 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven customer skills. 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
25
25
years of professional experience
1
1
Certification
Work History
Sir Executive Chef
Morrison Healthcare/Compass Group
02.2022 - Current
- Ensures that 4 kitchens and staff follow, and complete schedules as assigned
- Maintains the inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed
- Makes all decisions regarding the utilization of leftover food products staying within Company guidelines for such products
- Complies with federal, state, and local health and sanitation regulations and department sanitation procedures as evidenced through the local health department and third-party audits
- Follows facility, department, and Company safety policies and procedures to include occurrence reporting
- Participates and attends departmental meetings, staff development, and professional programs, as appropriate
- Work with the retail manager to market monthly promotion
- Extensive catering experience
- Maintaining High volume, complex food service
- Oversee the Command Center which holds 350 beds and the Pavilion which is 250
- Ensuring that all our 4 retail spaces and the compliant coffee shop
- Plan, set, and hosted meetings for high clients for VIP catering
- Drive sales in the cafeteria and roll out the new culinary program
- Hole retail rally which informs FOH of the daily special, selling price point, and upcharges
- Developed menus, controlled food costs, and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes, and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversaw business operations, inventory control, and customer service for restaurants.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Interacted with guests to obtain feedback on product quality and service levels.
- Scheduled and received food and beverage deliveries, adhering to food costs and budget.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Coordinated employee schedules and developed staff teams to boost productivity.
Executive Chef
Morrison Healthcare/Compass Group
07.2018 - Current
- As a service provider, it is imperative that I deliver an exceptional experience to guests and patients while keeping costs low
- I strictly adhere to all policies and procedures to ensure that service standards are met
- Furthermore, I supervise culinary staff in assigned areas and provide them with professional development opportunities to meet culinary expectations
- As the individual that is accountable for food quality, I prioritize planning menus, presenting plates, and conducting quality checks
- I am committed to ensuring food safety through initiative-taking measures such as rigorously enforcing sanitation requirements, maintaining cleanliness, adhering to product rotation schedules, monitoring temperatures, and following proper storage procedures
- Rest assured that I leave no stone unturned in my efforts to maintain the highest standards of food quality and safety
- Cooking requirements, and handling techniques
- I maintain a congenial atmosphere for all staff involved I strive to foster a collaborative and harmonious work environment by promoting open and constructive communication among my team members and superiors
- As part of my job, I oversee the precise delivery of food and the daily functioning of the outlet
- I am also responsible for maintaining strict uniform and appearance standards, working proficiently with kitchen equipment, and conducting any other assigned tasks
- My responsibilities are extensive and include planning regular and modified menus, following standardized recipes, portioning, and presentation standards, and completing daily production worksheets and waste log sheets
- I am responsible for…training kitchen staff in food preparation, equipment handling, food safety, and sanitation based on company and regulatory standards
- I establish and maintain cleaning and maintenance schedules for equipment, storage, and work areas, and ensure that kitchen staff follow, and complete schedules as assigned
- Maintaining an inventory of food and non-food supplies within established guidelines and making decisions regarding the utilization of leftover food products
- Comply with federal, state, and local health and sanitation regulations and department sanitation procedures, as evidenced by local health departments and third-party audits
- Follows facility, department, and Company safety policies and procedures to include occurrence reporting
- Participates and attends departmental meetings, staff development, and professional programs, as appropriate
- Developed menus, controlled food costs, and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes, and standardized production recipes for consistent quality.
- Modernized work processes to reduce guest wait times and boost daily output.
Sir Sous Chef
Morrison Healthcare/Compass Group
11.2017 - Current
- In my role as the Sous Chef, my primary duty is to ensure is to offer exceptional service to both guests and patients while minimizing expenses
- To ensure that service standards strictly adhere to all policies and procedures
- I also provide professional development and top-notch training to the culinary staff in my assigned areas, exceeding culinary expectations
- To maintain food quality, I meticulously plan menus and ensure proper plate presentation, conducting quality checks during opening and closing kitchen duties, as well as shift reports
- Furthermore, I prioritize food safety by monitoring and enforcing all sanitation requirements, including cleanliness, product rotation, temperature maintenance, logs, labeling, cooking requirements, and handling techniques
- I maintain open communication and teamwork with both supervisees and management staff to guarantee the accurate delivery of food and smooth day-to-day operations
- My goal is to create a friendly atmosphere for all staff involved in Logistics
- In the back-of-house operations
- I abide by all appearance and uniform standards and work efficiently and safely with all kitchen equipment
- Finally, I am always willing and prepared to perform any other duties assigned to me.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in a fast-paced environment.
- Planned and directed high-volume food preparation in fast-paced environment.
Junior Sous-Chef/Chefs Table
Royal Caribbean Cruises, Ltd. and Celebrity Cruise Lines
01.2002 - 01.2016
- As a responsible member of the team, I take accountability for managing inventory, tracking product stock, and ordering within budgetary limits
- I have to ensure that all Chef De Parti (CDP) stations adhere to public health standards and industry guidelines set by the United States Public Health Department
- To achieve this, I conduct daily tasting sessions with the Executive Chef and hold monthly meetings with other management departments to ensure that CDPs follow safety, HACCP, public health, grooming, cooking, and holding temperature guidelines while maintaining all equipment provided to them
- I regularly inspect stations to ensure that production logs are followed, ensuring safe and satisfactory results in food preparation and planning is crucial
- Upholding quality assurance is the key to achieving this goal
- I adhere strictly to cooking techniques and procedures while developing the best practices for crew member rotation and scheduling
- Additionally, I provide an outstanding culinary experience for a group of fourteen guests as a Chef's Table Chef
- I greet, entertain, and take care of each guest throughout the six-course meal, ensuring they have the best dining experience.
- Led team by example in preparing items accurately and according to high-quality standards.
- Oversaw cleanliness of each station in kitchen.
- Monitored recipe portioning to control food costs.
Chef De Parti
Royal Caribbean International
01.2008 - 01.2012
- As the operations lead, it was paramount that I maintain a sharp eye on station upkeep, synchronize schedules, and execute shifts with the utmost care
- Adherence to industry regulations and standards, delegation of tasks to team members, equipment maintenance, enforcement of safety measures, and prioritizing waste reduction are all essential to effectively supervising production
- Follow the procedures and protocols set by the Executive Chef to ensure that high-quality outcomes are delivered without fail.
- Lifted and carried items weighing up to 50 pounds to set up for meal production.
- Shared [Area of expertise] knowledge with others to improve efficiency and quality of food served in [Type] environment.
Commis Chef 1
Royal Caribbean International
01.2002 - 01.2008
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Seasoned and marinated cuts of meat, poultry, and fish.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Seasoned and marinated cuts of meat, poultry and fish.
- Observed different kitchen chefs' preparation of sauces, bread, and other items to gain knowledge in diverse cooking and baking techniques.
Pastry Chef Trainee
Johnson Restaurant & Bakery
01.1999 - 01.2002
- My knowledge in pastry preparation and decoration is extensive, and I introduce new recipes to menus with expert proficiency under the watchful eyes of the pastry chef Ensuring proper cooking and holding temperatures is of the utmost importance to me, and I meticulously calibrate my thermometers for accuracy
- I am fully accountable for completing all assigned tasks and following through with unparalleled diligence
- Furthermore, I am always eager to aid others when needed
- You can be certain that I am unwaveringly committed to strictly adhering to proper cooking techniques as instructed
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- Maintained well-organized mise en place to keep work consistent.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
Education
Sea, American Culinary Foundation (ACF) Culinary Training Program - Culinary Foundation
Royal Culinary Academy
Miami, FL02.2008
Secondary School Certificate - Language and Communication
SSC - Food
Certified Commis - undefined
Diploma - HACCP & Food Management
2019
A.O.S - Culinary Arts
Culinary Institute of America
2017
Food Hygiene Bureau - undefined
American Culinary Federation
2010
Nutrition; Home Economics Management (CXC 11) - undefined
2000
Skills
- Garnishing and Plating
- Resource Management
- Performance Improvement
- Organization and Prioritization
- Restaurant Operation
- Food Service Safety Training
- Coaching and Mentoring
- Catering and Events
- Fine Dining Expertise
- Inventory Control
- Hiring, Training and Development
- Culinary Trends
Certification
Food Hygiene Bureau, Kingston Jamaica; Certificate - Food Safety Manager, Certified by National Registry of Food Safety Professional, 2007,2008,2010,2011,2013 Royal Caribbean Cruises, Ltd., Miami, Florida; Certificate – Crowd Management Appropriate Training (2013, 2008, 2002), Certificate – HAACP Training (2005), Certificate – Food Sanitation, Safety and Microbiology (2004), Certificate – Safety, Basic First Aid, Survival Craft Basics, Basic Fire Fighting, Hyman Relations (2002) B & E Catering and Training Institute, Kingston, Jamaica; Certificate – General Catering, emphasis on Italian Cuisine, French Cuisine, Chinese Cuisine, Jamaican Cuisine, Soups, Vegetables & Salads, Pasta Dishes, Sauces, Desserts
- HACCP License -
- Certified Culinarian
- Food Safety Management Training -
- Culinary Arts
- Certified Sous Chef CSC,
- Certified Chef De Cuisine
Traveling
Working on the high seas has provided m with incredible opportunities to experience stunning destinations and immerse myself in different cultures.
From going to bed in one place and waking up in another, witnessing breathtaking sunsets and sunrises, to meeting and learning from the local people, my travel adventures have been truly enriching.
My recent visit to Indonesia, with time spent in Jakarta and Bali, was an amazing experience. It's always special to reconnect with past crew members, share meals with them and their families, and create lasting memories together.
Traveling has a way of creating unique and unforgettable moments that stay with you forever. Traveling has provided me with some cherished experiences.
Timeline
Sir Executive Chef
Morrison Healthcare/Compass Group
02.2022 - Current
Executive Chef
Morrison Healthcare/Compass Group
07.2018 - Current
Sir Sous Chef
Morrison Healthcare/Compass Group
11.2017 - Current
Chef De Parti
Royal Caribbean International
01.2008 - 01.2012
Junior Sous-Chef/Chefs Table
Royal Caribbean Cruises, Ltd. and Celebrity Cruise Lines
01.2002 - 01.2016
Commis Chef 1
Royal Caribbean International
01.2002 - 01.2008
Pastry Chef Trainee
Johnson Restaurant & Bakery
01.1999 - 01.2002
Sea, American Culinary Foundation (ACF) Culinary Training Program - Culinary Foundation
Royal Culinary Academy
Secondary School Certificate - Language and Communication
SSC - Food
Certified Commis - undefined
Diploma - HACCP & Food Management
A.O.S - Culinary Arts
Culinary Institute of America
Food Hygiene Bureau - undefined
American Culinary Federation
Nutrition; Home Economics Management (CXC 11) - undefined
Food Hygiene Bureau, Kingston Jamaica; Certificate - Food Safety Manager, Certified by National Registry of Food Safety Professional, 2007,2008,2010,2011,2013
Royal Caribbean Cruises, Ltd., Miami, Florida; Certificate – Crowd Management Appropriate Training (2013, 2008, 2002), Certificate – HAACP Training (2005), Certificate – Food Sanitation, Safety and Microbiology (2004), Certificate – Safety, Basic First Aid, Survival Craft Basics, Basic Fire Fighting, Hyman Relations (2002)
B & E Catering and Training Institute, Kingston, Jamaica; Certificate – General Catering, emphasis on Italian Cuisine, French Cuisine, Chinese Cuisine, Jamaican Cuisine, Soups, Vegetables & Salads, Pasta
Dishes, Sauces, Desserts
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