Jessie Brown
Toney,Alabama
Summary
Dynamic culinary professional with extensive experience in event coordination and kitchen management. Skilled in maintaining high food safety standards, managing inventory, and fostering strong client relationships to deliver memorable catering experiences.
Overview
12
12
years of professional experience
Work History
Event Caterer
JNJ Catering
Huntsville, Alabama
01.2023 - Current
- Collaborated with clients to determine catering requirements and preferences, ensuring tailored service for each event.
- Arranged and prepared food items for diverse events and functions.
- Managed inventory of supplies to guarantee availability for events.
- Managed setup and tear-down of furniture and equipment at food service stations, ensuring compliance with customer guidelines.
- Ensured compliance with health department regulations regarding food handling and storage at all times.
- Performed detailed cleanup after catered events, maintaining high standards of cleanliness and hygiene.
Line Cook
Felix's Restaurant and Oyster Bar
Gulfport, Mississippi
11.2019 - 09.2022
- Prepared fresh seafood dishes following standard recipes and presentation guidelines.
- Operated kitchen equipment safely, including grills, fryers, and ovens.
- Ensured food safety standards were met during food preparation and storage.
- Coordinated multiple tasks simultaneously to maintain organization in fast-paced kitchen environment.
- Prepared workstations with necessary ingredients, utensils, and cooking equipment for efficient meal service.
- Adhered to health and safety standards, ensuring safe working environment for team and customers.
Sous Chef
Brasa Churrasqueria
Metairie, Louisiana
07.2018 - 11.2019
- Collaborated with head chef on daily specials and seasonal offerings.
- Supervised kitchen staff to ensure timely meal preparation and service.
- Trained new cooks on food safety and cooking techniques.
- Ensured compliance with sanitation standards throughout kitchen operations.
- Managed inventory and ordered supplies to maintain optimal stock levels.
Line Cook
Red Lobster
Metairie, Louisiana
06.2017 - 07.2018
- Prepared fresh seafood dishes following standard recipes and presentation guidelines.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Followed proper food handling methods and maintained correct temperature of food products.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
Kitchen Manager
University of Holy Cross
New Orleans, Louisiana
08.2014 - 05.2017
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Trained and supervised kitchen staff on safety and cooking techniques.
- Implemented sanitation standards to ensure a clean kitchen environment.
- Developed menus that met dietary guidelines for students and staff.
- Managed food inventory and ordered supplies to maintain stock levels.
- Coordinated with vendors for timely delivery of fresh ingredients.
Education
Certificate - Culinary Arts
Job Corps of Shreveport
Shreveport, LAHigh School Diploma -
Walter L. Cohen High School
New Orleans, LASkills
- Food preparation
- Event coordination
- Inventory management
- Food safety standards
- Kitchen organization
- Customer relationship management
- Menu planning
- Vendor coordination
- Food presentation
- Sanitation standards
Timeline
Event Caterer
JNJ Catering
01.2023 - Current
Line Cook
Felix's Restaurant and Oyster Bar
11.2019 - 09.2022
Sous Chef
Brasa Churrasqueria
07.2018 - 11.2019
Line Cook
Red Lobster
06.2017 - 07.2018
Kitchen Manager
University of Holy Cross
08.2014 - 05.2017
Certificate - Culinary Arts
Job Corps of Shreveport
High School Diploma -
Walter L. Cohen High School