Summary
Overview
Work History
Education
Skills
Certification
Languages
Additional Information
Timeline
Generic

Jessamine Marquez Raposas

Jersey City,NJ

Summary

To be a part of an organization where I can practice my passion in culinary & hospitality, be able to offer expertise and learn att any stage through effective training.

Overview

9
9
years of professional experience
1
1
Certification

Work History

Sous Chef

Justine’s On Hudson
12.2022 - Current
  • Managing food preparation tasks during high-volume service periods, ensuring all orders were executed in timely manner without sacrificing quality or presentation standards.
  • Acting as head chef when required to maintain continuity of service and quality.
  • Training kitchen staff to perform various preparation tasks under pressure.
  • Coordinating with vendors to order supplies and maintain high quality standards.
  • Plating every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Enhancing overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Mentoring junior kitchen staff, fostering collaborative work environment that improved overall team performance.
  • Collaborating with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.

Sous Chef/Chef De Cuisine

Sami & Susu LES Restaurant
05.2022 - 12.2022
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Head of Kitchen Operations & reported directly to Chef owner
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for establishment.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within team.
  • Coordinated with purveyors to order supplies and maintain high quality standards.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Performed main prep such as fish & meat butchery, making sauces & stocks and necessary mise en place prior to every service.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Chef De Cuisine

Short Stories
07.2021 - 05.2022
  • Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
  • 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.

Chef De Partie

Llama San
03.2021 - 08.2021
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.

Garde Manger/Chef De Tournant/Chef De Partie

Gotham Bar & Grill
12.2018 - 03.2020
  • 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.
  • Streamlined prep work processes for improved efficiency, reducing waste and saving time in a high-volume kitchen environment.
  • Ensured optimal freshness of ingredients through proper storage and rotation procedures, maintaining the highest quality standards.

Garde Manger/Line Cook

Mas (Farmhouse)
05.2017 - 07.2018
  • Assumed responsibility for creating visually appealing hors d''oeuvres displays during banquets or private events, enhancing overall event presentation.
  • Assisted with training new staff members on Garde Manger station operations, sharing knowledge and expertise for consistency across the team.
  • Set up and broke down kitchen for service.
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Mastered various knife skills for precise cuts and meticulous attention to detail in all aspects of Garde Manger tasks.
  • Exhibited versatility by stepping into other kitchen roles as needed, demonstrating adaptability and a strong work ethic.

Smoothie Maker/Team Member

Jamba Juice
04.2017 - 07.2017
  • Prepared and served juices and blended drinks.
  • Collaborated with team members to optimize productivity during peak hours.
  • Ensured proper rotation of perishable ingredients to minimize waste while maintaining freshness for consumption.
  • Maintained a clean and sanitary workspace, adhering to health department standards for food safety.

Assistant Food Runner

Grace Street Cafe & Desserts
02.2017 - 04.2017
  • Contributed to a positive work environment by maintaining a professional demeanor and assisting teammates as needed.
  • Assisted in food preparation tasks when needed, delivered prepared items to tables in a timely manner.
  • Maintained cleanliness of the restaurant by clearing tables, sweeping floors, and keeping service stations organized.
  • Maintained speed of service for food orders while minimizing errors and complaints.
  • Restocked food supplies in kitchen and organized storage areas.
  • Cleared tables immediately after guests left in preparation for next party.
  • Assisted with bussing tables and cleaning up spills.

Line Cook Intern

Mohonk Mountain House
10.2015 - 03.2016
  • Gained valuable knowledge of different dietary restrictions and prepared appropriate dishes accordingly.
  • Worked closely with the head chef to monitor food costs, minimizing waste while maximizing profits for the restaurant.
  • Diversified skillset by cross-training in various roles within the kitchen, gaining a comprehensive understanding of all aspects of the culinary process.
  • Worked breakfast, lunch, and dinner shifts simultaneously when needed.
  • Learned the importance of proper food handling procedures, maintaining compliance with health regulations at all times.
  • Operated grills, fryers and ovens to cook food items.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.

Hostess Intern

Sea Pines Resort
03.2015 - 09.2015
  • Answered customer questions about hours, seating, and menu information.
  • Greeted customers warmly upon arrival and provided friendly and warm presence throughout dining experience.
  • Demonstrated strong multitasking skills, balancing responsibilities such as answering phone calls, greeting guests, and updating reservation logs simultaneously.
  • Took reservations and to-go orders by phone, answered customer questions, and informed of accurate wait times.

Reservations Agent (OPT)

Mt. Olympus Water & Theme Parks
03.2015 - 06.2015
  • Managed high call volume with exceptional attention to detail, resulting in fewer booking errors and cancellations.
  • Provided customers with information about availability and pricing.
  • Provided high level of customer service to each person by engaging customer and using active listening and effective interpersonal skills.

Education

MBA - Business Management

Keller Graduate School of Management
New York, NY
12.2020

Bachelor of Science - Hotel & Restaurant Management

Far Eastern University
Manila, Philippines
06.2010

Skills

  • East Asian cuisine, farm-to-table experience with acquired knowledge from other cuisines
  • Excellent communication & interpersonal skills
  • Basic POS knowledge (Resy, Toast)
  • Dynamic & can work under bare & minimum supervision
  • Kitchen leadership
  • Menu Planning
  • Food Preparation
  • Knife Skills
  • Ingredient Knowledge
  • Menu development
  • Staff Training
  • Cost Control
  • Employee Scheduling
  • Portion Control
  • Pastry Skills
  • NYC Food Handler's Certification
  • Decision-Making
  • Attention to Detail
  • Culinary Trends
  • Sanitation Procedures
  • Staff Motivation
  • Detail Oriented
  • Butchery skills
  • Allergen awareness
  • Inventory Management
  • Vendor Relationship Management
  • Hiring, Training, and Development

Certification

Food Handler's Certification

Languages

Ilocano
Native or Bilingual
Tagalog
Native or Bilingual
English
Full Professional
Spanish
Professional Working

Additional Information

Neal Rosenthal

Founder & CEO -Rosenthal Wine Merchant,

The Mad Rose Group

neal@bynealrosenthal.com

646 220 7354


Galen Zamarra

Former Chef/Partner -Mas(Farmhouse)

Former Executive Chef - The Lodge at Blue Sky, Auberge UT

917 379 5422


Victoria Blamey

Former Chef/Partner -Mena

Former Executive Chef - Gotham, Chumley's

Former Chef in Residency- Blue Hill at Stone Barns

786.victoria@gmail.com

347 558 5101


Timeline

Sous Chef

Justine’s On Hudson
12.2022 - Current

Sous Chef/Chef De Cuisine

Sami & Susu LES Restaurant
05.2022 - 12.2022

Chef De Cuisine

Short Stories
07.2021 - 05.2022

Chef De Partie

Llama San
03.2021 - 08.2021

Garde Manger/Chef De Tournant/Chef De Partie

Gotham Bar & Grill
12.2018 - 03.2020

Garde Manger/Line Cook

Mas (Farmhouse)
05.2017 - 07.2018

Smoothie Maker/Team Member

Jamba Juice
04.2017 - 07.2017

Assistant Food Runner

Grace Street Cafe & Desserts
02.2017 - 04.2017

Line Cook Intern

Mohonk Mountain House
10.2015 - 03.2016

Hostess Intern

Sea Pines Resort
03.2015 - 09.2015

Reservations Agent (OPT)

Mt. Olympus Water & Theme Parks
03.2015 - 06.2015

MBA - Business Management

Keller Graduate School of Management

Bachelor of Science - Hotel & Restaurant Management

Far Eastern University

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Jessamine Marquez Raposas