Jerome Graham
Avon,CO
Summary
Adept at transforming ingredients into culinary delights, I honed my skills at Vin 48, paying attention to detail and helped create new menu contributions, my knowledge in food safety and drive for recipe creation consistently elevate dining experiences.
Overview
4
4
years of professional experience
Work History
Line Cook
Vin 48
48 E Beaver Creek Blvd, Avon, CO 81620
08.2023 - 05.2024
- 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.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Plated and presented all dishes to match established restaurant standards.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination
- Assisted executive chef in menu planning by researching current culinary trends and suggesting unique flavor combinations.
Line Cook
Ticino Restaurant
100 W Beaver Creek Blvd, Avon, CO 81620
06.2023 - 10.2023
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Lead Line Cook
West Side Cafe and Grill
2211 N Frontage Rd W, Vail, CO 81657
11.2022 - 07.2023
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
- Handled portion control activities according to specified instructions provided by chef.
- Prepared food items such as meats, poultry, and fish for frying purposes.
Line Cook
All Points North Lodge
2205 Cordillera Way, Edwards, CO 81632
05.2020 - 10.2022
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
Skills
- Attention to detail
- Cleaning and organization
- Food safety
- Following cooking methods
- Food presentation
- Allergen awareness
- Plating techniques
- Sauce making
- Menu planning
- Sautéing techniques
- Recipe creation
Timeline
Line Cook
Vin 48
08.2023 - 05.2024
Line Cook
Ticino Restaurant
06.2023 - 10.2023
Lead Line Cook
West Side Cafe and Grill
11.2022 - 07.2023
Line Cook
All Points North Lodge
05.2020 - 10.2022