Jesse Curtis
Laurel,DE
Summary
Have been working in the Hospitality Industry for over 20+ years.
Working in every dynamic and setting and have done everything from Food Trucks to Candlelit Dining to Catering.
Have recently expanded library of interests to Herbalism.
Having done farm to table food for so many years, am also now interested in farm to medicine cabinet.
Looking to expand my knowledge and experience to whatever may come my way, as I enjoy to be ever-evolving and consistently learning.
Overview
4
4
years of professional experience
Work History
Herbalist
Green Garden Farmacy
10.2019 - Current
- Studied healing properties of plants and herbs to treat patients and offer natural alternatives to modern medicine.
- Maintained stock levels and ordered new stock to meet expected increases in demands.
- Used holistic approach to advise patients on diet, exercise, lifestyle and emotional wellbeing.
- Grew and produced herbal remedies for patient use such as peppermint, thyme and lavender.
- Formulated herbal preparations to treat conditions, considering herbal properties such as toxicity, contraindications and incompatibilities.
- Skilled at working independently and collaboratively in team environments.
- Proven ability to learn quickly and adapt to new situations.
- Excellent communication skills, both verbal and written.
Executive Chef
Abbotts On Broad Creek
06.2021 - 08.2023
- 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 restaurant.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Executive Chef
Mad Hatter Cafe
02.2020 - 06.2021
- 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 restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Implemented food cost and waste reduction initiatives to save money.
- Assisted with menu development and planning.
- Set up and broke down kitchen for service.
Education
Associate of Applied Science - Professional Cooking
Baltimore International College
Baltimore, MD06.2006
Skills
- Health and Wellness Education
- Time Management
- Kitchen Equipment Operation
- Fine Dining Expertise
- Vendor Relations
- Food Preparation and Safety
- Catering and Events
- Inventory Control
- Garnishing and Plating
- Holistic Medicine
- Quality Control Procedures
- Menu Planning
- Food Allergies
Hobbies include; My children, Painting, Making Music
I am a Father of three beautiful children, and when I am not enjoying time with them, you can find me playing guitar or painting something.
Timeline
Executive Chef
Abbotts On Broad Creek
06.2021 - 08.2023
Executive Chef
Mad Hatter Cafe
02.2020 - 06.2021
Herbalist
Green Garden Farmacy
10.2019 - Current
Associate of Applied Science - Professional Cooking
Baltimore International College
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