Jill Kondon
Salem,MA
Summary
Innovative, creative Executive Chef/Pastry Chef with well-rounded food and beverage background and extensive knowledge of all kitchen operations as well as front of the house management skills. High-energy leader emphasizing integral dishes made with local ingredients. Creatively builds exciting food and beverages to satisfy discerning customers.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Bartender
Dube's Seafood
Salem, MA
06.2021 - Current
- Prepare alcoholic and non-alcoholic beverages according to recipe standards.
- Collaborate with bar manager to create bi-monthly specialty drink menus which are created with trending industry and seasonal produce in mind.
- Open and close each shift and rectify cash and drawer for each shift.
- Ensure proper sanitation of bar area, glassware, utensils, and equipment.
- Maintain inventory of liquor, beer, wine, and other beverage items.
- Process payments accurately and efficiently with POS system.
- Attend regular training sessions to stay updated on new products or trends.
- Make all syrups and tinctures used in specialty cocktails and mocktails.
Professional Chef/Pastry Chef/Event Caterer
Soiree By Jill
Salem, MA
01.2002 - Current
- Responsible for sales, planning and execution of private and corporate luncheons, tarot and seasonal themed cocktail events.
- Duties include but not limited to: pricing and costing all menu items, rentals, flowers and floral arrangements, conceptualizing settings and tablescaping and on-site chef/manager.
- On site to execute all setting up and breaking down of event.
- Prepared various local and seasonal specialties for boutique catering operation providing tarot, astrological and lunar themed events and tea parties which vary from full service to specialty pastries, cakes, tarts, petit fours and standard "high tea" fare. Intuitive tarot readings and Reiki provided.
Corporate Executive Chef
Affiliated Managers Group
Beverly, MA
09.2006 - 02.2021
- Built, managed and executed all aspects of a corporate catering kitchen including, but not limited to, management and training of staff, purchasing and requisitions, receiving, monthly budget setting and fulfillment. Planned menus and created daily catered breakfast and lunch for a staff of 150. Meticulously adhere to high quality ingredients and standards.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Considered seasonal product pricing and availability in development of promotional dishes and menu selections. Worked with vendors to feature new items being showcased by their R& D team.
Education
Culinary Arts and Sciences and Restaurant Management
Scottsdale Culinary Institute/Le Cordon Bleu
01.1999
Skills
- Explore new paths, procedures and approaches to cooking and creating
- Demonstrate a high degree of originality and creativity
- Initiate good conceptual ideas with practical approaches and applications
- Possess a strong knowledge of computer fundamentals
- Keep abreast of new food trends and sustainability
- Effectively control costs through economical utilization of products, materials and equipment
- Make inventive and resourceful decisions and initiate fresh ideas
- Willing to make difficult and unpopular decisions
- Can be counted on to achieve results in emergency situations
- 25 years in the industry have made me exceptionally reliable and trustworthy when given an assignment
- Give recognition to deserving individuals and have a fierce loyalty and pride in my team
- Excel in planning, forecasting, setting objectives and strategy and determine course of action
Media
Catering Website: www.soiree.events
Instagram: @soiree_luna
Television: Guest appearance; In Food Today with David Rosengarten and Donna Hanover, Food Network, NYC Guest appearance; Pick Of The Day with Curtis Aikens, Food Network, NYC Contestant, Food Fight, Food Network, Boston, Annual participant in TV Food Network's "Chefs Across America” tour which showcases the latest in vegetarian/vegan/GF food trends, pastries and baked goods. Served as a consultant to field questions from audiences regarding healthful vegetarian cuisine and its preparation.
Certification
- Certified ServSafe Manager
- Certified Allergen Awareness
- TIPS Training Certified
- Usui Reiki Practitioner
Additional Information
- Worked as a personal chef/assistant for a family of 3. Managed all kitchen responsibilities including, provisioning, inventories, special dietary needs, insulin management for a young diabetic child. Taught the children cooking skills and how to manage insulin levels through healthy choices.
- Worked as a vegan/gluten free pastry chef in progressive cooperative cafe producing delicious, specialized dishes, cakes, pies and pastries using alternative ingredients for individuals with dietary needs and concerns.
Timeline
Bartender
Dube's Seafood
06.2021 - Current
Corporate Executive Chef
Affiliated Managers Group
09.2006 - 02.2021
Professional Chef/Pastry Chef/Event Caterer
Soiree By Jill
01.2002 - Current
Culinary Arts and Sciences and Restaurant Management
Scottsdale Culinary Institute/Le Cordon Bleu